This Whipped Cream Recipe is light, fluffy, and perfectly sweet. It makes pancakes, waffles, crepes, pies, and fresh fruit feel extra special. And it’s so easy to make!
Author’s Notes
Why I Make This Every Single Week!
I don’t think a week goes by without me making this whipped cream recipe, and honestly, I don’t think my family would allow that even if I tried!
We love a big breakfast, and if I don’t make one on Saturday or Sunday, I’ll make breakfast for dinner during the week. The menu usually rotates between crepes, pancakes, waffles, and my husband’s favorite Dutch baby, with a side or two depending on how much time I have. Sometimes it’s breakfast potatoes, scrambled eggs, toast with leftover homemade bread, or bacon.
But two things show up every single time: this vanilla sauce and homemade whipped cream. I always keep a carton of heavy cream in the fridge just for this. My kids say it’s the best part of breakfast and can’t imagine crepes, pancakes, waffles, or a Dutch baby without it!
Ingredients
| Ingredient | Tip |
|---|---|
| Heavy cream | Use very cold heavy cream for the best volume and texture. Cold cream whips faster and holds its shape better. |
| Powdered sugar | Powdered sugar sweetens the cream and keeps this whipped cream recipe extra smooth. Add a little more or less depending on how sweet you like it. |
| Vanilla extract & salt | Vanilla adds a warm flavor, while a tiny pinch of salt balances the sweetness and makes it taste richer. |
Chelsea’s Notes
Let’s Chat Cream
Use high-quality heavy cream with no additives. Look for one with just cream listed as the ingredient.
The difference between heavy cream and whipping cream comes down to fat content. Whipping cream has about 30 to 36% fat, while heavy cream (also called heavy whipping cream) has about 36 to 40% fat.
How To Make This Whipped Cream Recipe
- Chill equipment: Freeze the bowl and whisk for 15 minutes; keep the cream very cold.
- Add ingredients: Add everything to the chilled bowl.
- Whip: Mix on low to combine, then increase to high and whip until medium to stiff peaks form.
- Adjust sweetness: Taste and add more sugar if desired.
- Serve or store: Use right away or refrigerate until needed.
How to Tell When Whipped Cream Is Ready
When making this whipped cream recipe, use these stages to gauge doneness:
- Soft peaks: Cream thickens and peaks gently fold over when you lift the whisk. Best for folding into desserts.
- Medium peaks: Peaks hold their shape with tips that slightly curl. Great for topping pancakes, pies, and fruit.
- Stiff peaks: Peaks stand straight up and hold firmly. Best for piping or spreading.
- Stabilized whipped cream: Whipped cream with added stabilizer so it holds its shape longer.
Yes! Make it up to 1 day ahead. Whip the cream slightly softer than desired, cover, and refrigerate. Before serving, whisk briefly with a cold whisk to finish thickening.
Add Whipped Cream To These Recipes:
Desserts
Lemon Pie Recipe
Beverages
White Hot Chocolate Recipe
Breakfast
French Toast
Desserts
Chocolate Cheesecake Recipe
Whipped Cream Recipe
Equipment
Ingredients
- 1 cup heavy cream very cold, see note 1
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- If you have time, chill the mixer bowl and whisk in the freezer for 15 to 20 minutes. Make sure the cream has been refrigerated for at least 1 hour. (Don’t use it straight from the store.)
- Add the heavy cream, powdered sugar, vanilla, and salt to the chilled bowl. Using a stand mixer, whisk on low speed to combine. Gradually increase to high speed and whip until medium to stiff peaks form, about 1 to 3 minutes. Watch carefully to avoid overbeating.
- Taste and add more powdered sugar if desired. Use immediately or store in the refrigerator until ready to serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry – I forgot to list the dessert I was talking about. I am making the whipped cream for the salted pretzel and strawberry gelatin dessert.
I want to make this dessert but with my own “cool whip”. I make my own whipped cream on a regular basis and know how easy it is to do, but my difficulty comes in knowing how MUCH to make to satisfy recipe requirements. For example, would 1 cup of heavy cream (2 cups whipped) equal the 8 oz container of Cool Whip or do I need more or less? Is it accurate to just weigh it? If I was just spreading the whipped cream to cover the crust it would be no big deal. But since it is mixed with the cream cheese I want to be sure to get the ratios correct.
Thanks for your help! I love your explanations for why you do things certain ways in your recipes. That really helps me to understand and make them come out correctly.
An 8-ounce tub of Cool Whip equals about 3 cups of whipped topping once it’s fluffed up.
If you’re making your own whipped cream, you’ll need to whip about 1½ cups of heavy cream to yield approximately 3 cups of whipped cream, which is the same volume as the tub of Cool Whip.
You’re right that 1 cup of heavy cream whips to about 2 cups, so 1½ cups gives you that 3-cup target. If you’re weighing, it gets trickier since homemade whipped cream is lighter and less dense than store-bought Cool Whip. That’s why volume (cups) is the better guide in this case.
How much whipped cream does 1 cup of cream make?
One cup of heavy whipping cream should yield about two cups of whipped cream!
Homemade whipped cream beats any whipped cream from the store (spray bottle or Cool Whip!)
Agreed! 🙂