How To Make Whipped Cream

Learn how to make homemade whipped cream with this easy recipe (and step-by-step video!). You can make it in a stand mixer, food processor, blender, immersion blender, mason jar, or by hand. | gimmesomeoven.com

Hey friends!  I’m back with a quick little How-To Tuesday post (and new video!) to get you all ready for holiday pie-baking, hot-cocoa-topping, and cake-decorating this week.  We’re talking about how to make homemade whipped cream!

Because let’s be real — while “non-dairy whipped topping” and “whipped cream in-a-can” were all the rage back in the 60s, those long ingredient lists on the labels (usually including a few too many processed un-pronouncables) aren’t always the most appetizing options nowadays.  But if you’ve never tried making homemade whipped cream before, it only requires an extra minute or two of steps vs. reaching for the pre-made stuff.  And the good news is that it just calls for TWO main ingredients — cream and sugar.  I always like to add in a little vanilla extract too.  And if you feel like kickin’ things up a notch, you can add in some extra flavors like cocoa or cinnamon or bourbon or whatever else sounds yummy.

And the best part?

If you have a stand mixer, it literally only takes a minute or two to make!  SO quick and easy.  Or if you don’t have a stand mixer, you can also make homemade whipped cream with a food processor, blender, immersion blender, mason jar, or — the ol’ fashioned way — by hand.

So many options.  Let’s discuss!

Learn how to make homemade whipped cream with this easy recipe (and step-by-step video!). You can make it in a stand mixer, food processor, blender, immersion blender, mason jar, or by hand. | gimmesomeoven.com

So, if you happen to own a stand mixer, I’d say that it’s probably one of the easiest routes to go.  Just make sure that your bowl and whisk attachment are nice and chilled, as well as your heavy whipping cream.  That’s the main thing to remember — you want everything nice and COLD for making whipped cream.

Then, add in your heavy whipping cream and some powdered sugar to the bowl of the mixer (or you can wait to add the sweetener at the end)…

Learn how to make homemade whipped cream with this easy recipe (and step-by-step video!). You can make it in a stand mixer, food processor, blender, immersion blender, mason jar, or by hand. | gimmesomeoven.com

…and whisk it together on high speed until soft to stiff peaks form, your choice.

What are soft and stiff peaks?

Well, if you dip your whisk in the whipped cream and then flip it upside down, soft peaks occur when the whipped cream peaks on top are strong enough that they’ll stand up and hold their shape, but the tips will probably fall over and sink a little bit back down into the whipped cream.  Stiff peaks, by contrast, occur when the whipped cream is firm enough that the whipped cream will 100% hold it shape (including any “sharp” edges or peaks) and not melt back into itself at all.  I generally err on the side of more stiff peaks with my whipped cream, but the choice is up to you.

Once your whipped cream reaches the soft of stiff peaks stage, you’re welcome to add in any extra flavorings such as vanilla (my favorite), and/or cocoa (to make chocolate whipped cream), spirits (such as bourbon or brandy), spices (such as cinnamon or nutmeg), or whatever else sounds delicious.  Whisk them in just for a few extra seconds until combined, and then serve immediately or refrigerate in a sealed container for up to 1-2 hours.

See, so simple.  Here’s our video of a mixer in motion:

Alternately, you can make homemade whipped cream with a…

Food Processor: Same steps, just pulse the cream and powdered sugar together until stiff peaks form, then mix in your add-ins if desired.

Blender: Same steps, just blend the cream and powdered sugar together until stiff peaks form, then mix in your add-ins if desired.

Immersion Blender: Same steps – I actually have an old tutorial on this one, and it’s one of my favorite methods (minimal clean-up!).

Mason Jar: This one takes quite a bit more muscle.  Place a mason jar (along with its lid) in the freezer for about 15 minutes.  Then remove it, add the whipped cream and powdered sugar (you only want the jar about half full, since the whipped cream volume will expand), and then shake the heck out of it for about 5 minutes until stiff peaks have formed.  Then mix in your add-ins if desired.  It’s a workout…but it works.  :)

Bowl + Whisk: Or of course, you can make whipped cream the truly old-fashioned way.  Just grab a mixing bowl (metal, preferably, or glass) and place it in the freezer until it’s nice and chilled.  Then remove it, add the whipped cream and powdered sugar, and use a large whisk to whisk the cream by hand until stiff peaks form.  Then mix in your add-ins if desired.

Learn how to make homemade whipped cream with this easy recipe (and step-by-step video!). You can make it in a stand mixer, food processor, blender, immersion blender, mason jar, or by hand. | gimmesomeoven.com

And then, of course, serve and enjoy.  💛  Alright, go whip some cream!

How To Make Whipped Cream

Grab your mixer, a carton of cream, a teaspoon of sugar and vanilla...and in 5 minutes, you can be enjoying this fresh, homemade whipped cream recipe.

Ingredients:

  • 1 cup heavy cream, thoroughly chilled
  • 1 tablespoon powdered sugar (add more/less to taste)

Optional mix-ins (choose one):

  • 1 teaspoon vanilla extract, store-bought or homemade
  • 1 teaspoon almond extract
  • 1-2 teaspoons bourbon
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. (A whisk attachment is preferable, but normal beaters work well too.)
  2. When you're ready to make the whipped cream, remove the bowl and beaters at attach them to the stand mixer.  Pour in the cream and sugar. Then mix the cream on low speed for about 15 seconds (otherwise you'll get splashed!). Then increase speed to high, continuing to mix until soft peaks form.
  3. Add in an optional mix-in to taste, either folding it in by hand with a rubber spatula or mixing it on low-speed for a few seconds until combined.
  4. Serve immediately, or refrigerate in a sealed container for up to 1-2 hours.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:





Comments

  1. Catherine — May 17, 2010 @ 12:26 pm (#)

    Hi, I’ve been reading your blog for a bit now, and I’ve tried some of your recipes with great success! Thanks!

    I wanted to comment here because I love making my own whipped cream. My mom taught me how – we never used the store bought stuff when I was a kid. It’s also possible to make whipped cream by shaking it in a tupperware container until it’s all fluffy, however, I’ve accidentally made butter using this method in the past!

    Thanks again!

  2. Natalie (The Sweets Life) — May 17, 2010 @ 1:25 pm (#)

    yum! i love making homemade whipped cream…those pictures now have me craving it ;)

  3. Georgia @ The Comfort of Cooking — May 17, 2010 @ 2:54 pm (#)

    This is great, Ali! I just posted a similar “how to” recipe a few weeks ago… You’re right, people always seem to be so amazed by homemade whipped cream, but it really is SO easy and SO much more delicious than store-bought!

  4. Jen @ My Kitchen Addiction — May 18, 2010 @ 8:16 pm (#)

    Great tutorial on whipped cream. I love the top-down picture of the heavy cream container!

  5. Katie Piotrowski — May 19, 2010 @ 1:15 pm (#)

    Wow, I didn’t realize how easy it was to make it! Need to change my grocery list to cream intead of cool whip! ;) I do have a question though…can you freeze the homemade whip cream? I was just curious if I could make up a larger batch and freeze some. Thanks!

    • ali — May 21st, 2010 @ 3:30 pm

      Hi Katie!

      Hooray – glad you’re interested in trying this! Unfortunately, I don’t think that freezing it works too well, unless you perhaps want to freeze it in small dallops (or whatever individual servings you would like to use it for once it thaws). I think that could work. But it’s probably much better fresh.

      Good luck!!!

      ~A

  6. Nooblet — May 21, 2010 @ 10:54 pm (#)

    What a cute post! I also love homemade whipped cream, and I really must try that tupperware method! Also, it sounds even more impressive when you tell your friends it’s creme chantilly ;p

  7. Bill Olsen — May 29, 2010 @ 6:00 am (#)

    If you are beating it by hand (the only way chefs would allow me to when I was first training), adding granulated sugar at the beginning makes it go faster – I think this is because the motion of the sugar crystals while it is beating actually helps it along more quickly.

  8. Peter — November 29, 2010 @ 6:15 pm (#)

    I just tried the tupperware method. I followed the recipes as far as the ingrediants go…while choosing vanilla extract as flavoring.
    It worked great. I just shook it until it just about stopped making the swishing sound. Then i used a whisk and finished it by hand. After I stopped shaking it I added the sugar in about 3 increments and the vanilla extract at once.
    The entire process including preparation took about 4 minutes.

    • ali — November 29th, 2010 @ 6:17 pm

      Wow, Peter! That’s awesome!!! I’ll have to give that a try again — haven’t done the shaking method since I was a kid. But remember it being quite effective! :-)

  9. Erin — August 4, 2011 @ 8:19 pm (#)

    Ali! I just google searched “homemade whipped cream” and yours was third on the search results…so of course I came here!

    • ali — August 6th, 2011 @ 2:42 pm

      Erin, I love it! Small little world…in KC and online. :) Hope you’re well!

      ~A

  10. valerie — October 12, 2011 @ 10:13 am (#)

    Hi, I’m going to make a cake but want to try making it with whip cream instead of butter cream…I find that the butter cream icing is a little too sweet for some peoples taste. I was wondering if this whip cream could be used for decorating cakes?! Does it take food color well or does the color separate? What would you suggest?! Thanks!!

    • Rosanne — November 19th, 2012 @ 8:41 pm

      I love making whipped cream. But I would love to use it on my cakes instead fo buttercream. How do I make it thicker and that it last as icing?

  11. Karli — November 13, 2011 @ 7:58 pm (#)

    Can you make a light version of this? Will using light cream work as a substitute? Thanks!

  12. Amber — June 2, 2012 @ 3:21 pm (#)

    I loved the instruction and ingredents cause it was so simPle!

  13. Sadaf — July 7, 2012 @ 11:52 pm (#)

    Can we store the Freshly whipped cream? How long can it be stored in the fridge?

    • Andrea — November 21st, 2012 @ 3:51 pm

      I’ve kept it for a couple of days. It tends to separate and get liquidy though so you’ll need to beat it again (but not for as long). It can usually be done with a whisk.

  14. Andrea — November 21, 2012 @ 3:52 pm (#)

    I think it’s so sad that you even had to make this post. The idea that people can’t be bothered to make home made whip cream is so sad to me. It’s not like it’s difficult or time consuming! And you know the source of all the ingredients so there’s no weird thickeners or other crap in there. Good post (and awesome job for using the same recipe that I do!)

    Cointreau or Grand Marnier work very well as flavourings. Also a hint of nutmeg makes it awesome with pumpkin pie!

  15. Nicarol — December 19, 2012 @ 10:14 am (#)

    I discovered a way to make whipped cream last much longer in the frige. Using two plastic storage containers, I put ice in the bottom of one, then nested the one with the whipped cream inside (the two containers fit together so that one would sit inside the other, leaving a few inches of space at the bottom for the ice). Several days passed, and I kept thinking “I need to use that whipped cream, or throw it out”. Finally, about a week or so passed, and I had something to use it on. To my surprise, it was still “whipped” and not runny at all. Even though the ice had melted, the cold water underneath the storage container kept the whipped cream colder than it would have been otherwise, and this apparently kept it from separating so quickly.

  16. Nancy — April 23, 2013 @ 3:34 pm (#)

    I followed this link because it said “to make whipped cream by shaking it in a tupperware container until it’s all fluffy, …” and then you talked about using a mixer and/or whisk… What the heck????

  17. Elizabeth — January 30, 2014 @ 2:24 pm (#)

    To flavor and sweeten a pint of whipping cream, I use NuNatural brand of vanilla stevia. A dropper full gives the whipped cream a light sweet taste of vanilla!

  18. Ruth — February 24, 2014 @ 3:12 pm (#)

    Hi Ali,

    I was looking for a recipe for homemade whipped cream because I prefer homemade over prepackaged and processed foods. Also I am planning to make a snowball cake and cool whip is one of the ingredients. So I thought to myself why not make my own and that is when I found your recipe, so I guess I am actually making yours instead of mine. Thanks so much. I will let you know how the cake turns out. Ruth

  19. Charmaine Ng | Architecture & Lifestyle Blog — December 20, 2016 @ 8:49 am (#)

    Ahh, I wish I had a stand mixer!

    I’ve never tried making my own whipped cream, partly because I didn’t know how and partly because… I’m lazy. But since this recipe is right in front of me right now, I might as well try it. Thanks!

    Charmaine Ng

  20. Amanda — December 20, 2016 @ 9:26 am (#)

    Not sure if this will be posted as a response, but it is directed to Valerie and Rosanne who wanted to use whipped cream instead of buttercream for cakes :)

    Yes, you can absolutely use whipped cream and even omit the sugar if you want it even less sweet. You can dye it with food colouring or use blueberries, raspberries etc. to add both colour and flavour. Here’s a recipe for inspiration om how to style a cake using whipped cream: http://blogs.sweden.se/food/2012/05/26/strawberry-cake/

  21. Kari — December 20, 2016 @ 10:13 am (#)

    I just recently started making homemade whipped cream & now I have a hard time going back to the canned stuff!
    Kari

  22. Nicole — December 20, 2016 @ 10:33 am (#)

    This is a great how-to!! Can I ask what you store the whipped cream in? Just a regular tupperware, or is there something that keeps it better? Thanks as always for sharing!!

  23. Bryn — December 20, 2016 @ 1:52 pm (#)

    How much cocoa would you suggest?

    • Hayley @ Gimme Some Oven — December 28th, 2016 @ 6:22 pm

      Hi Bryn! We would suggest using 1/8 cup. We hope you enjoy!

  24. Sara @ Last Night's Feast — December 20, 2016 @ 2:37 pm (#)

    Cool! Thanks for sharing

  25. Marina — December 26, 2016 @ 3:00 pm (#)

    Hi

    I am from Denmark and here almost everybody will make their own whipped cream. We don’t add sugar though unless it is used for certain things and then it have another name. 

    The reason I am writing is because Katie asked it you can’t freeze whipped cream and I am sorry to say that that is not possible. It will taste badly after. Also you can easily freeze cream, but you cannot use frozen cream to make whipped cream. Basically anything else but not whipped cream. 

    Lastly whipped cream taste best if made of organic cream and especially if it is matured a little.Not to old of course, but it get more taste if the cream have had a few days in a fridge before use. 

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