How To Make Homemade Whipped Cream (Just 2 Ingredients!)

Homemade whipped cream is so easy to make with just 2 ingredients and 5 minutes, and it's so much better than the store-bought kind!

Making whipped cream is a simple task everyone should master. You'll never regret having homemade whipped cream for topping your favorite treats from pies, to shortcake, to waffles! Don't worry, making fresh whipped cream is super simple. 

Why Make Whipped Cream From Scratch?

Whipped cream from scratch is SO MUCH BETTER. The pure simplicity of fresh whipped cream from scratch is unbeatable for topping pies, puddings, and cakes. You can't even come close with canned or frozen whipped cream. Another reason? homemade whipped cream has just two ingredients - cream and sugar. Canned and frozen kinds are typically filled with additives and/or propellants. Whipped cream is just so easy - there's no reason you shouldn't make it yourself!

How To Make Homemade Whipped Cream

1. Chill your bowl and beaters/whisk in the refrigerator or freezer for 20 or 30 minutes before making whipped cream.
2. Pour cream into the cold bowl and whip on high speed until thickened and very small, soft peaks are just beginning to form, about 2 minutes. 
3. Stop the mixer, add the sugar and vanilla (if using) and continue beating on high until slightly more firm, but still soft peaks form, about 1 more minute. 
4. Serve or refrigerate until ready to serve. 

What Are Soft Peaks?

Soft peaks are when the whipped cream holds it's shape in a little mountain-looking shape (hence the name 'peak') for just a bit, then sinks back into the cream. When the cream just reaches this stage, you add then sugar in. As the peaks firm up just a bit, you'll stop. Any further, and the cream will get more clumpy.

Tips For Making Delicious Homemade Whipped Cream

• Make sure your bowl and your cream are both very cold.
• Careful not to over-whip. You'll move from soft and fluffy whipped cream to chunky cream to edging on butter pretty quickly. Make sure you're hanging out close to the mixer, watching for soft to medium peaks so you can stop once it's done.
• Opt for heavy cream over plain or light cream. It won't be as stable, so unless you're planning on serving it right away, heavy cream is best. 
• While it doesn't matter all that much if you add the sugar in the beginning or toward the end since there's so little, adding ingredients in the beginning usually hinders stability (food science nerd here!), so I add it (and any vanilla or other flavors) at the end.

Making Whipped Cream In Advance

Whipped cream can be made in advance and stored in an airtight container in the refrigerator. If you're planning on making it more than 24 hours ahead of time, add ¼ teaspoon of cream of tartar with the sugar to keep it stable in the refrigerator. I don't stir it after it's been in the refrigerator. I just scoop it right from the container as-is.

Top These Delicious Desserts with Homemade Whipped Cream

• Strawberries and Cream Grilled Angel Food Cake or Berry Shortcakes
• The Best Homemade Banana Pudding
• Peach Galette or Apple Walnut Galette
• Healthy Apple Skillet Cake or Grapefruit Olive Oil Cake
• Southern Buttermilk Pie, Apple Pie, or Chocolate Bourbon Pecan Pie
• Mini Lemon Tarts, or Mini Strawberry Rhubarb Tarts
• Berries or your favorite grilled fruit

How To Make Whipped Cream (Just 2 Ingredients!)

Print Recipe

Homemade whipped cream is so easy to make with just 2 ingredients and 5 minutes, and it's so much better than the store-bought kind!

• Author: Kaleigh
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: about 2 cups 1x
• Category: dessert
• Method: whipped
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup heavy whipping cream
• 1 tbsp sugar
• Optional: ½ teaspoon vanilla bean paste or vanilla extract

Instructions

1. Chill the bowl and whisk/beaters in the refrigerator or freezer prior to making whipped cream.
2. Add the cream to the chilled bowl of a stand mixer or large bowl with hand beaters.
3. Whip on high until thickened, about 2 minutes.
4. Add sugar (and vanilla if using) and continue beating until soft peaks form, about 1 more minute.
5.  Serve or refrigerate in an airtight container until ready to serve.

Notes

• Make sure your bowl and your cream are both very cold.
• Careful not to over-whip. You'll move from soft and fluffy whipped cream to chunky cream to edging on butter pretty quickly. Make sure you're hanging out close to the mixer, watching for soft to medium peaks so you can stop once it's done.
• Opt for heavy cream over plain or light cream. It won't be as stable, so unless you're planning on serving it right away, heavy cream is best.
• While it doesn't matter all that much if you add the sugar in the beginning or toward the end since there's so little, adding ingredients in the beginning usually hinders stability (food science nerd here!), so I add it (and any vanilla or other flavors) at the end.

Keywords: easy whipped cream, homemade whipped cream, whipped cream from scratch