Homemade Whipped Cream takes just 2 ingredients, about 5 minutes of mixing, and around $1 for a full batch. One cup of heavy cream whips into about 2 cups of light, fluffy topping that tastes fresher than anything from a can or tub, and it works in any recipe that calls for Cool Whip. A quick 15-minute chill for the bowl and cream is the only waiting you’ll do.
We use this whipped cream on everything from Easy Banana Pudding Recipe to Oreo Dirt Cake Recipe, and it has become a must-have for our Thanksgiving pies. With a family of 8 kids, having a quick homemade topping that works with so many desserts is always helpful.
Why You’ll Love This Recipe!
• Just 2 ingredients – Heavy cream and sugar. Vanilla is optional.
• About $1 a batch – A fraction of the price of canned whipped cream.
• 5 minutes – Once your bowl is cold, it whips up fast.
• Swaps for Cool Whip – Use it in any recipe that calls for whipped topping.
After years of baking and developing recipes, I’ve learned that keeping the heavy cream cold is one of the keys to getting the best texture. I also recommend watching the mixer closely once the cream starts thickening because it can go from perfectly whipped to overbeaten quickly.
Homemade vs. Store-Bought
One batch of this whipped cream costs about $1.06 and makes about 2 cups. A can of whipped cream or a tub of whipped topping usually costs more and doesn’t taste as fresh. If you’re topping two or three pies at Thanksgiving, making it yourself adds up to real savings.
Ingredients
- Heavy Whipping Cream. It needs to be very cold and labeled “heavy”. The higher fat is what lets it whip up thick and hold its shape.
- Granulated Sugar. Just enough sweetness. Powdered sugar works too (see FAQ).
Get the complete list of ingredients at the bottom of the page.
How to Make Homemade Whipped Cream
Step 1 – Chill. Put your mixing bowl (glass or stainless steel works best — not plastic) and the cream in the freezer for about 15 minutes.
Step 2 – Add ingredients. Add the sugar and cold cream to the chilled bowl.
Step 3 – Whip. Beat on medium-high. After 1–2 minutes it will look foamy, then thick. At soft peaks, the cream holds a peak that flops over — perfect for spooning on pie. Keep going to stiff peaks, where the peak stands straight up. This is best for piping or folding into desserts. This usually takes 3–10 minutes total, depending on your mixer and how cold the cream is.
Step 4 – Stop. Turn off the mixer as soon as you reach the peaks you want. A few seconds too long and it turns grainy. If that happens, pour in 1 tablespoon of cold, unwhipped cream and gently fold it in with a spatula and not the mixer until smooth. If it’s gone all the way to clumps of butter and liquid, you’ve made homemade butter! Drain it and spread it on toast or pancakes so nothing goes to waste.
Whipped Cream Not Working? Quick Fixes
- It won’t thicken. Check that the carton says “heavy.” Regular whipping cream whips softer, and half-and-half won’t whip at all. If it is heavy cream, it’s probably too warm: put the whole bowl back in the freezer for 10 minutes and try again.
- It went flat in the fridge. Whisk it by hand for 10–15 seconds and it fluffs back up. Next time, use the stabilized version.
- It’s too sweet. Fold in a splash of cold, unwhipped cream, and use a little less sugar next time.
How Much Heavy Cream Do I Need?
• 1 cup heavy cream = about 2 cups whipped cream (tops 1 pie)
• 1½ cups heavy cream = about 3 cups (about the same as an 8-oz tub of Cool Whip)
• 2 cups heavy cream = about 4 cups (enough for a 9×13 dessert)
Storage
Cover and refrigerate. Plain whipped cream is at its best within about 8 hours because after that it slowly softens. If it flattens, whisk it by hand for 10–15 seconds and it fluffs right back up. For desserts that sit in the fridge overnight, use the stabilized version below. To freeze dollops, see the FAQ.
How to Use Homemade Whipped Cream
Here are a few of our favorite ways to use it:
- Pies: Eagle Brand Pumpkin Pie or No Bake Oreo Pie
- Cakes: Banana Pudding Poke Cake or Chocolate Cherry Dump Cake
- Fruit: Snickers Apple Salad, or a bowl of strawberries, blueberries, and peaches
- Sundaes: with Hot Fudge Sauce or Homemade Caramel Sauce
- Breakfast: pancakes and waffles
It’s the perfect top layer for my Chocolate Trifle Recipe.
Soft, Stiff, or Stabilized: Which One Do You Need?
The right whipped cream depends on what you’re topping and how long it needs to sit.
Soft peaks are for spooning onto pie, cobbler, or hot cocoa right before serving. Stop as soon as the peak flops over.
Stiff peaks are for piping or folding into no-bake desserts you’ll serve the same day. Keep whipping until the peak stands straight up.
Stabilized whipped cream is my choice when I’m making a dessert ahead of time, especially for family gatherings and holidays. I like adding 1 tablespoon of instant vanilla pudding mix when topping desserts such as a poke cake or dirt cake because it helps the whipped cream hold its shape longer in the refrigerator. Vanilla is my go-to, but chocolate pudding is a fun option when you want to add extra chocolate flavor. Keep the sugar amount the same when adding the pudding mix for the recipe as written.
Frequently Asked Questions
No, half and half won’t whip, no matter how long you beat it. It only has about 10–12% fat, and cream needs around 30% or more to trap air and hold its shape. Heavy whipping cream (about 36% fat) whips best and stays fluffy longest. Regular “whipping cream” (30–35%) works, but it deflates faster. If you only have half and half, save it for coffee and grab a carton of heavy cream. It’s usually right next to it in the dairy case.
Use this homemade whipped cream within 8 hours. Re-whisk if the whipped cream starts to flatten out.
We used a hand whisk to quickly and easily mix this. Do this when it was beginning to flatten out and it worked like a charm.
Yes, you can easily use powdered sugar instead of granulated sugar in this recipe. Mix powdered sugar and vanilla extract to add flavor to the whipped cream.
Normally we use our Kitchen Aid Stand Mixer whisk attachment but you certainly can do this by hand. Just use a cold bowl and whisk to make the whipped cream.
You can also use a hand mixer to make this easy recipe. We have used both methods and they work great.
The heavy whipping cream will double in size when it is whipped. So 1 cup heavy whipping cream will make 2 cups whipped cream.
2 cups of heavy whipping cream will make 4 cups whipped cream and etc.
Yes. Pipe or spoon dollops onto a parchment-lined sheet, freeze until firm, then store in a freezer bag for up to 2 months. Drop frozen dollops straight onto hot cocoa, or thaw them in the fridge for about 15 minutes before topping pie.
Yes, you can easily use homemade whipped cream in any recipe that calls for cool whip. Just make sure that you use the same amount specific for the cool whip and the recipe should turn out great.
I actually preferred homemade whipped cream instead of cool whip in most recipes.
The easiest way is to beat 1 tablespoon of instant vanilla pudding mix in with the sugar. It helps the whipped cream hold its shape for a day or two in the fridge. Great for frosting a cake or making it ahead for a party.
More Easy Homemade Sauce Recipes
Make homemade whipped cream for a luscious dessert topping. Then leave a comment and star rating.
Homemade Whipped Cream
Ingredients
- 2 tbsp Sugar
- 1 cup Heavy Whipping Cream
See how we calculate recipe costs.
Instructions
- Place mixing bowl and 1 cup heavy whipping cream in the freezer for about 15 minutes until very cold.
- Add 2 tablespoons sugar to the chilled mixing bowl.
- Pour in 1 cup heavy whipping cream.
- Whisk the mixture until stiff peaks form.
- Use immediately for best texture or within 8 hours. If it begins to soften or flatten, re-whisk before serving.
What’s the estimated time for actual hands on whipping? Prep Time is listed as 15mins and I am not sure if it refers to Bowl In The Freezer Time or Hands On time.
Also, having raised kitchen-enabled youngsters, it’d be good to mention plastic mixing bowls don’t play at all well with the concept of whipping cream – instead glass, stainless steel or ceramic will do best.
DJ – It generally takes about 3-10 minutes for the cream to be fully whipped. This time depends on the brand of the cream, temperature, mixer, etc. Also, thank you for sharing your great tip on the type of bowls to use. I agree that glass, stainless steel or ceramic are best. I usually use the stainless steel bowl that came with my stand up mixer and it works great!
How do you make zero sugar cool whip recipe.
I haven’t tested it yet but you can use erythritol sugar substitute instead of sugar in this recipe or a monk fruit sweetener for a zero sugar option. Let me know how it turns out!
Good afternoon Carrie, Do you have a recipe for a cheese Ball that I can make a celebration for my church on May 31 st ? I am trying to find a spicy cheese Ball recipe
Good afternoon Carrie, Do you have a recipe for a cheese Ball that I can make a celebration for my church on May 31 st ? I am trying to find a spicy cheese Ball recipe Dawn White