Go Back
–+ servings
big bowl of homemade whipped cream

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

Learn how to make easy homemade whipped cream—fresh, delicious, and way better than Cool Whip. Simple recipe, pro tips, and no store-bought cans needed!
No ratings yet
Print Recipe Pin Recipe
10 minutes
Servings 32 servings
Calories 56 kcal

Equipment

Ingredients
  

  • 1 pint organic heavy cream *could also say heavy whipping cream
  • 1 tbsp pure vanilla extract *feel free to add a little more if you love the vanilla flavor
  • 1/3 cup powdered sugar *taste test before you mix to see if you want more sugar and do slightly less sugar if you are watching your sugar. Can substitute with 4 tablespoons of maple syrup if you would like.

Instructions
 

  • 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.
  • Add 1 TBSP of vanilla extract
  • Add the powdered sugar or maple syrup
  • Use a hand mixture (whisk or mix attachment) or stand mixer (whisk attachment) and whisk/mix until you start to get the texture you desire.
  • Store in the fridge covered well for up to a week.

Notes

  • Texture: 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.
  • Pro 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!
    • 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.
    • 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.

Nutrition

Calories: 56kcalCarbohydrates: 2gProtein: 0.4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 4mgPotassium: 15mgSugar: 2gVitamin A: 217IUVitamin C: 0.1mgCalcium: 10mgIron: 0.02mg
Keyword whip cream, whipped cream, whipped cream or whip cream
Tried this recipe?Let us know how it was!