Have you ever had fresh homemade whipped cream? If not, you haven’t lived. But you’re about to. This homemade whipped cream recipe is crazy easy, a staple found regularly in our house. It pairs well with just about anything, and is truly one of the easiest things you’ll ever make.

One of my favorite ways to brighten up a morning is to add a generous dollop (and I mean generous…) of this whipped cream to my coffee. It melts in a creamy, heavenly way that makes you feel a little fancy and instantly brings joy to your day.

We also enjoy this homemade whipped cream with pancakes and waffles, with just about every dessert and sweet treat, and straight off the spoon.

Your family will love you forever, dinner guests will be thoroughly impressed with your culinary prowess and you will never again buy canned whipped cream (maybe sometimes you will… but like in emergency situations only).

I use my stand mixer now, but long before I enjoyed that privilege I used an inexpensive hand mixer and results are exactly the same. So anyone from royals to peasants can make this recipe with whatever mixer they have access to.

Recipe

Ingredients

• 2 cups heavy whipping cream
• 1 Tbsp granulated sugar
• 1/8 tsp vanilla extract

Directions

1. Use a metal mixing bowl and metal beaters and chill by placing in the freezer for about 10 minutes before making your whipped cream. Chilling the bowl and beaters helps the whipped cream set a little quicker and gives it a little volume.
2. Pour heavy cream into a large mixing bowl (even if making a small amount, use a large mixing bowl because it will splash as it whips).
3. Add sugar and vanilla extract.
4. Use whisk attachment for stand mixers and hand mixers. Mix on medium-high speed until medium, stiff peaks form and cream thickens to desired consistency (this could take 5-10 minutes). The consistency quickly transitions from thin to thick, so keep a close eye on your cream.
5. Enjoy!

Tips & Tricks

• Expect the volume to double. So if you start with 2 cups of heavy cream, expect about 4 cups of whipped cream in the end.
• Sweeten as little or as much as you like.
• Use this whipped cream as a base and flavor with cinnamon, cocoa powder, chai spice, a drop or two of lemon or lavender essential oil… the possibilities are limitless!
• You can use confectioners sugar (powdered sugar) instead of granulated sugar, some recipes call for one and some the other. It really doesn’t make a difference until you start making large batches, then you may want to use confectioners sugar so as to avoid a gritty texture in your whipped cream.
• This homemade whipped cream is perfect in every way, except for that it does not keep very well. You will want to use it immediately, or keep in the refrigerator and use within a day or two for the best texture.
• Are you trying to make whipped cream frosting for a cake or cupcakes? You will need to stabilize your whipped cream, this is a great recipe for that.