Light and creamy Homemade Whipped Cream is the perfect complement to all your favorite desserts. It’s the same recipe as I used in my Ultimate Banana Pudding recipe. It’s also perfect to use on top of my Two Ingredient Chocolate Mousse.

Homemade Whipped Cream

Whipped cream is a popular topping that has been around since the 16th century! It used to be called ‘milk snow’ and to make it, you would use a branch to whip the cream (not recommended). Um, I will just stick to an electronic mixer, thank you. Once you make the whipped cream, why not try to beat the tallest dollop of whipped cream on a mug of hot chocolate? Currently, the record is 7 1/4 inches tall. Good luck, and let me know how it goes😀!


Glass with Homemade Whipped Cream Piped Into it and Spoons Next to It

Homemade Whipped Cream Recipe

With just TWO ingredients, you can make your own light and creamy whipped cream topping. Just make sure the heavy whipping cream is cold to get the best results.


  • Heavy whipping cream (Using a lower fat cream or milk will not whip as well; the end result would be a more unstable form.)
  • Confectioners’ sugar

Stand Mixer Whipping Homemade Whipped Cream Causing Smooth Ripples

How to Make Homemade Whipped Cream

  • Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out!
  • Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
  • Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed. After that, it may start to separate. But, did you know you can freeze whipped cream? Well, I am here to tell you that you can!

Piping Bag Filled with Homemade Whipped Cream Piping it Into Glass

How to Freeze Homemade Whipped Cream

It would be a shame for whipped cream to go to waste, and since it doesn’t last long, it’s a great idea to freeze any extra you may have. To freeze whipped cream, add dollops of it on a parchment-lined baking sheet. Place the dollops in the freezer until they are completely frozen. After frozen, store them in zipped plastic freezer bags (remembering to label and date the bags) until you are ready to use them. They can go right into a hot cup of cocoa, or simply set them on a plate for 15-20 minutes to let thaw if you are adding it to a dessert.

Spoon with Dollop of Homemade Whipped Cream Piped onto It

Looking for Recipes to use Homemade Whipped Cream?

Chocolate Strawberry Shortcake

Banana Split Fluff

Easy Coconut Cream Pie

French Silk Pie

5 from 13 votes

Homemade Whipped Cream

Prep Time 5 minutes
Total Time 5 minutes
With just two ingredients, you can make your own light and creamy homemade whipped cream.


  • 1 pint (454g) heavy whipping cream
  • ¼ cup (31g) confectioners' sugar


  • Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
  • The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. My Whipped Cream recipe is used in a lot of the restaurants I’ve cooked in for the past 50 years. Cream of Tartar makes it stand up for days, vanilla makes it “stand up and bark”

    Whipped cream
    In medium bowl, beat 2 C whipping cream with electric mixer on high speed until foamy
    Gradually add 1 C powdered sugar
    1 tsp cream of tartar
    1 ½ tsp spoons vanilla
    beating until soft peaks form
    Makes about a quart

  2. I so love this recipe!!! I also add a touch of vanilla, AND if it’s for pumpkin pie, I add a touch of cinnamon to it when whipping. It is to die for!!!

  3. Did you know that you can make stabilized whipped cream? Just add a bit of gelatin dissolved in a bit of water near the end of the whipping process and it should last for several days in the fridge. Probably 1/2 tsp. gelatin sprinkled on 1T water — after 5 minutes nuke for a couple seconds, then add to the cream as you whip.

  4. A tablespoon or to added to a pint of whipping cream will create whipped cream that does not separate. You don’t notice the cream cheese, just add it with your powdered sugar and your vanilla. Whip to stiff peaks. Make sure your cream cheese is softened.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.