Easy Homemade Whipped Cream Recipe (way better than cool whip!)

This easy homemade whipped cream recipe could easily become a staple recipe in your home, like it is in ours. I made a batch of whipped cream anytime we have guests and top the coffee with a spoonful. It is always an easy fan favorite, without the yuck ingredients of store-bought Cool Whip.

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Did you know that store-bought cool whip is full of toxic seed oils like hydrogenated vegetable oil and then packed with high fructose corn syrup? Watch this video to understand the dangers of seed oils like vegetable oil.

Then there is the canned reddi whip with has carrageenan (can cause inflammation in digestive track), corn syrup, and natural flavors in it.

Then there is this easy 3 ingredient whipped cream-just real heavy whipping cream, powdered sugar or maple syrup, and vanilla extract. Simple, clean ingredients that won’t compromise your healthy for a fun treat!

Why You’ll Love this Recipe

Clean ingredients – store-bought whipped cream promise ease, but there is a real health trade off. This homemade whipped cream could not be easier and is actually good for your body in moderation.

Only 3 ingredients – I don’t have to give much thought at all to bring this recipe together, because my sugar and vanilla extract are in the pantry and I always keep a pint of real heavy cream in the fridge. Just 3 simple ingredients are needed!

Quick and Easy – This recipe takes less than 10 minutes and is such a fun recipe for kids to join in a help with.

Perfect Texture – You can choose to mix until the whipped cream is pourable (say over a coconut cream cake), you can mix until it is perfect to scoop in a spoon, or you can keep going to get big fluffy peaks. The perfect texture will just depend on how long you choose to mix!

Ingredients

Organic Heavy Cream – I prefer to get the organic heavy cream, because I have noticed some extra unnecessary ingredients like carrageenan in regular heavy cream.

Pure Vanilla Extract – there are some imitation vanilla extracts that simple use natural flavors (aka chemicals that mimic the taste of vanilla), so make sure to get pure vanilla that is made with actual vanilla beans.

Powdered Sugar – You can even substitute this for maple syrup like my friend Alleigh does in her recipe.

Check out the recipe card below to see all the ingredients and the proportions that are needed.

Tools you may need:

Hand Mixer or a Stand Mixer – I chose to use my hand mixer because it is easier to pull out and has easier clean up. But if your stand mixer stays out on the counter that is a great choice as well!

How to Make Homemade Whipped Cream

Homemade Whipped Cream with real cream in bowl

Step 1: Chill the cream for 10 minutes in bowl or in the pint container it comes in. A pro-tip is to also put the bowl, whisk, or mixture attachment in to the freezer.

Whipped Cream with vanilla extract being added to bowl

Step 2: Add the vanilla extract. Make sure to get pure vanilla extract!

Whipped Cream with powdered sugar being added to bowl

Step 3: Add the powdered sugar or maple syrup

Step 4: Mix the cream, vanilla, and sugar with a stand mixture or hand mixer until it comes together to look like texture.

Tips

Put the heavy cream into the freezer for 10 minutes before making the whipped cream. Make sure to set a timer! You don’t want it to start to freeze!
Put the bowl and the mixing attachments into the freezer too for 10 minutes prior to making the whipped cream, help the process go quicker.
Make sure to get real vanilla extract not intimation vanilla.
Taste the cream, vanilla, and powdered sugar prior to mixing to see if you want to sweeten it a bit more before whipping it.
Don’t use granulated sugar unless you don’t mind a bit of a gritty taste.
Substitute maple syrup for powdered sugar if you are avoiding process sugars.
Cover in fridge and the whipped cream will last a week.

Recipe FAQ’s

Can I make whipped cream without a mixer?

Make sure the heavy cream is chilled well and then whisk it by hand. It will take some work, but in around 15 minutes or so it will start to become whipped cream.

Why did my whipped cream turn into butter?

You just mixed it too long. Once the whipped cream starts to hold its shape, don’t go beyond that point. But if you ever did want to make butter now you know how.

How long does homemade whipped cream last?

Mine lasts for a week in the fridge covered well, but it might need a refresh of whipping after a couple of days.

Can I use something other than heavy cream?

Heavy cream has at least 30% fat and that is why it is essential for whipping cream. Half and half will just not come together the same. A dairy free option is coconut cream, but it is not going to taste the same.

Why isn’t my whipped cream thickening?

It might be too warm in your kitchen. Try chilling the cream in the freezer for 10 minutes. Also try chilling the bowl and mixing attachments.

Can I make whipped cream ahead of time?

Yes, make it and store covered in the fridge. But fresh is always best!

How do I sweeten whipped cream without grainy texture?

This is why powdered sugar or maple syrup is best. Granulated sugar only breaks down when it is heated.

What’s the difference between soft peaks and stiff peaks?

Soft peaks barely can hold their shape, but flop over easily. This is great for putting on coffee or adding to a crepe. Stiff peaks can stand tall and hold their shape when lifting the whisk. Stiff peaks are great for piping and getting that extra fancy look.

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If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @girlteachme