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Homemade Whipped Cream

  • Author: Kyleigh Sage
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x


Mine and Barley's favorite sweet snack! So much better than store-bought!


  • 1 cup heavy whipping cream, chilled
  • 1 tablespoon Vanilla Extract
  • 1/4 cup powdered sugar (you can always add extra!)


  1. Add whipping cream and vanilla extract to a large* chilled mixing bowl.
    *a large bowl is important so that the cream doesn't splash all over the place (trust me).
  2. Use a hand mixer (a stand mixer works too but it's more cleanup in my opinion) on a medium to high speed to beat the whipped cream until it starts to get a little thick.
  3. Add the powdered sugar and continue to beat the whipped cream until stiff peaks* form.
    *do not continue to beat the whipped cream after you get those stiff peaks or else it will start to get lumpy and butter-like.
  4. Put on big dollop on top of your favorite pie and enjoy!
    And don't forget to let you pup lick the beaters (homemade puppuccino ftw).
  5. Storage: homemade whipped cream is best when served the same day but will keep up to 3-5 days in the fridge in an airtight container. After a few days, the whipped cream at the bottom of the container may be runny, this is normal and still fine to eat and you can easily whip it back up.
  • Category: Dessert
  • Method: No bake
  • Cuisine: American


  • Serving Size: 2 tablespoons
  • Calories: 40
  • Sugar: 3.4g
  • Sodium: 2.1mg
  • Fat: 2.7g
  • Carbohydrates: 3.4g
  • Protein: 0.2g
  • Cholesterol: 8.5mg

Keywords: whipped cream, homemade whipped cream, dessert, easy whipped cream

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