October 27, 2017 Updated July 27, 2019 By Sam 162 Comments
Today I’m sharing a simple, 3-ingredient homemade whipped cream recipe. Skip the store-bought and make your own using just heavy cream, powdered sugar, and vanilla extract, ready in just 5 minutes! If you’re still buying your whipped cream from the grocery store in a little plastic tub, this recipe is going to be a game changer for you,
A Simple, Stable Whipped Cream Recipe
Today we are ditching those store-bought, synthetic, poor excuses for whipped cream and we’re making it at home, from scratch. And you’re never going to look back. All you need is three ingredients (heavy cream, powdered sugar, vanilla extract) an electric mixer, and about five minutes.
Homemade whipped cream is a completely different animal from store-bought. The taste isricher and fresher, better. Ever since sharing this recipe with my family, my siblings won’t even touch anything from the store that calls itself “whipped cream”. Even better, my recipe is essentially foolproof, perfected to bestable and easy, and pipe-able. It’s the perfect whipped cream recipe, great for topping off a slice of cheesecake or using in your strawberry shortcake.
How to Make Whipped Cream:
- Chill a medium-sized bowl in the freezer for at least 10 minutes.
- Combine (cold) heavy cream, powdered sugar, and vanilla extract in chilled bowl.
- Beat ingredients together with an electric mixer on high speed until cream is thick and billowy and stiff peaks form.
That’s it. Sweet, simple, and from-scratch. Three ingredients, three steps, and about three minutes standing between your and you own homemade whipped cream.
How Long Will Whipped Cream Last?
I’m bragging, but this whipped cream recipe is the longest-lasting I’ve ever used. I’ve made it up to 3 days in advance and it has held its consistency and shape perfectly for me and I’ve never had it weep or run.
However, because I know recipes can be fickle and can vary depending on the environment in which they are made (especially during humid summer months), I generally recommend making whipped cream the same day you intend to use it, just to be safe.
What Makes It Work?
I credit the stability of this whipped cream recipe to a few key factors:
- We’re using powdered sugar rather than granulated. Just enough to keep it stable without over-sweetening. It’s also known as Chantilly Cream, because this cream is slightly sweetened.
- We’re whipping our cream long enough to convince it to hold its shape. Many recipes stop shy of this, but we’re going all the way to stiff peaks (a bit more on that below! ).
- I recommend using heavy cream and not whipping cream. Heavy cream holds its shape better, even though whipping cream will work.
I was so sick of weepy, weak and flat whipped cream recipes as my only alternative to store-bought, which is why I perfected this recipe in the first place. I think you’re going to really love how stable and simple this one is.
A Few Tips
Perfect Pairings: What Do You Eat with Whipped Cream?
Alright, now that you’ve made your whipped cream, you need something to to do with it, right? Here are a few of my favorite options:
Or… really just about anything goes great with whipped cream, to be honest. Let me know what your plans are!