Homemade Whipped Cream

Perfect, fail-proof whipped cream that is luxuriously creamy and holds its shape. Use heavy cream and a chilled bowl for the best results.

5 from 3 votes

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Prep Time: 4

Total Time: 4

Servings: cups

Calories: 27kcal

Author: Dahn Boquist

Add the cream, powdered sugar, and vanilla extract to a mixing bowl. (1/4 cup sugar is lightly sweetened and 1/2 cup is noticeably sweet but not as sweet as ice cream)
Whip on medium-low speed for 30 seconds to 1 minute. Increase the speed to medium-high and whisk until stiff peaks form (usually about 60 to 90 seconds but the time will vary depending on your mixer).

For best results, chill the bowl and the whisk attachment in the freezer for 20 minutes before you start. If everything is chilled, the cream will whip to higher volumes and stay fluffy longer.
Heavy cream vs. whipping cream: heavy cream has more fat and whips to a thicker, higher volume than whipping cream.
Do not over-whip the cream or you will end up with sweet butter.
Granulated sugar will also work but if you want to use more than 1/4 to 1/3 cup of sugar then it is best to use powdered sugar. Powdered sugar will dissolve easier and you will be able to incorporate more if you think it needs to be sweeter.
If the whipped cream is not as sweet as you want, add a couple more tablespoons of powdered sugar and whisk for just 3 to 4 seconds until blended. The powdered sugar will dissolve without the risk of over-whipping the cream.