Homemade Whipped Cream

a white bowl filled with fluffy Chantilly cream

Learn How to Make Homemade Whipped Cream with only 3 simple ingredients! It's an easy way to make your own perfectly fluffy and delicious topping at home.

Course Condiment, Dessert

Cuisine American

Prep Time 3 minutes

Whipping Time: 5 minutes

Total Time 8 minutes

Servings (¼ cup serving)

Calories 110kcal

Author Karrie | Tasty Ever After

Ingredients

1 cup heavy cream (make sure it's well chilled)
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract

US Customary - Metric

Instructions

In a large metal mixing bowl, pour in the 1 cup of chilled heavy cream, 2 tablespoons of powdered sugar, and ½ teaspoon of vanilla.
Beat with a balloon wire whisk, using a hand mixer, a stand mixer, or by hand, just until the cream reaches stiff peaks. Be careful not to over whip the cream or it will turn grainy (and will eventually turn into butter if whipped too much).
**See tip below in recipe card on how to save over whipped cream**
Use immediately or cover and place in the refrigerator until ready to use.

Video

Notes

If cream is slightly over-whipped and it hasn't turned into butter yet, use a hand whisk to gently whisk in a couple of tablespoons of heavy cream until it's light and fluffy again.
Make sure the cream is very cold so it whips easily and quickly.
If making on a hot and humid day, chill the metal bowl and whisk to help the cream stay cold while whipping it.
Use a balloon whisk for the quickest and easiest results.
Store leftovers covered in the refrigerator for up to 3 days
Can re-whip if leftover mixture separates.

Nutrition