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Close up photo of a light blue bowl that has whipped cream piped into it.
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5 from 1 vote

Perfect Homemade Whipped Cream

The ultimate guide for how to make Perfect Homemade Whipped Cream at home! I'm sharing all my tips and tricks for light, fluffy, and creamy peaks you'll want to serve with every dessert!
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 326kcal



  • Chill the bowl and beater attachments (whisk) in the freezer for 10 to 15 minutes.
  • Remove from the freezer and add cream and vanilla to the bowl, place sugar close by.
  • Begin beating at low speed for about 2 minutes until you start to get large frothy bubbles. Then increase the speed to medium.
  • Slowly add the sugar a tablespoon at a time at the 3, 4, 5 minute marks. If using a stand mixer, scrape down sides of bowl at the 4-minute mark.
  • Beat for one to two minutes after the last addition of sugar or until soft peaks form. Do not overbeat, we're making whipped cream not butter here.
  • Top your desserts and drinks with it and enjoy!


  • Store covered in the fridge for up to two hours.
  • You can use more or less sugar depending on your taste, this is a sweet whip cream as written.
  • You can also substitute powdered sugar for the granulated sugar.
  • Whip for an extra minute or so for stiffer peaks.
  • Flavor your whipping cream with 1/2 - 1 tsp per cup of cream of flavored extract, add in with liquid cream.
  • Spike it up with 1 tbsp per cup of cream of your favorite liqueur, add in with liquid cream
  • Need a stiffer cream for frosting, add 2-3 tablespoons per cup of cream of instant jello pudding powder in the flavor of your choosing.
  • Nutritional information is an estimate per cup of whipped cream.


Calories: 326kcal | Carbohydrates: 14g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 111mg | Sodium: 31mg | Potassium: 61mg | Sugar: 12g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg