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This may be the shortest recipe post that I ever write. Why? Because homemade whipped cream is incredibly simple to make. With 3 ingredients and 3 minutes, you will have a delicious Cool Whip replacement without all of the oils, corn syrups, and polysorbate 80.

Homemade Whipped Cream Recipe

My kids beg for this whipped cream and they prefer it over the store-bought stuff every time… Although they do wish we could put it in a container with a squeeze nozzle. Maybe I’ll invest in a reusable one someday.

Sweet Whipped Cream Ingredients

½ cup raw cream (or heavy whipping cream)
1 TBSP confectioners’ sugar
¼ tsp pure vanilla extract

Homemade Whipped Cream Instructions

STEP ONE: Add Ingredients to the Mixer

Add raw cream (or cold heavy cream), powdered sugar, and vanilla extract to your stand mixer. You can also use a mixing bowl with a hand mixer, a blender, a whisk, or even a mason jar!

STEP TWO: Whip It Up

Mix on medium-high speed with the whisk attachment for about 3 minutes until the cream is whipped with medium peaks.

Recipe Notes:

Use Cold Cream. This will help it to whip faster and hold its shape. You can also chill the mixing bowl, but that isn’t necessary.
Keep an eye on the mixer. It doesn’t take long at all to make whipped cream. If you take your eyes off it for a minute, you may end up with a curdled broken cream trying to become butter.

Use this homemade whipped cream in place of cool whip to top pies, sweet breads, cobblers, hot chocolate, pancakes, fresh fruit, and just about any of your other favorite desserts!

whipped cream on a chocolate dutch baby pancake

How to Store Homemade Whipped Cream

If you have any of this whipped cream leftover, put it in a airtight container in the refrigerator. I can keep for about a week.

Homemade Whipped Cream

Ingredients

½ cup raw cream (or heavy whipping cream)
1 TBSP confectioners’ sugar
¼ tsp pure vanilla extract

Instructions

STEP ONE: Add Ingredients to the Mixer

Add raw cream (or cold heavy cream), powdered sugar, and vanilla extract to your stand mixer. You can also use a mixing bowl with a hand mixer, a blender, a whisk, or mason jar.

STEP TWO: Whip It Up

Mix on medium-high speed with the whisk attachment for about 3 minutes until the cream is whipped with medium peaks.

Use this homemade whipped cream in place of cool whip to top pies, sweet breads, cobblers, hot chocolate, fresh fruit, and just about any of your other favorite desserts!

Notes

Use Cold Cream. This will help it to whip faster and hold its shape. You can also chill the mixing bowl, but that isn’t necessary.

Keep an eye on the mixer. It doesn’t take long at all to make whipped cream. If you take your eyes off it for a minute, you may end up with a curdled broken cream trying to become butter.