How To Make Whipped Cream

I’m always a little surprised at how impressed people seem when I make homemade whipped cream to go on a dessert, or crepes, or whatever the occasion may be.  Mainly because….it really is SO easy!!  I love whipping it up because the texture and taste are miles above the Cool Whip or whatever you can buy at the store.  And actually, the carton of cream it takes to make it is usually cheaper than the pre-made stuff – go figure!

So for anyone who has never tried making homemade whipped cream, here’s a quick how-to.  Grab your mixer (or your trusty whisk), a carton of cream, a teaspoon or two of sugar and vanilla…and in 5 minutes, you can be enjoying your own fresh, homemade whipped cream.  YUM.


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.


  • 1 cup whipping cream
  • 1 tablespoon powdered sugar (add more/less to taste)

Optional mix-ins (choose one):

  • 1-2 tsp. vanilla extract
  • 1-2 tsp. almond extract
  • 1-2 tsp. bourbon
  • or other favorite extract or liqueur


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.)

When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds (otherwise you'll get splashed!). Then increase speed to high, continuing to beat until soft peaks form.

(The cream will go through a few stages! First it will be totally liquid, then covered in a zillion bubbles - as pictured below. Then finally it will begin to stiffen until soft peaks form. You can test this by just lifting the beaters up out of the cream. If the resulting peak has a top that bends over slightly, you've got it!)

At this point feel free to briefly beat in an extra teaspoon or two of flavoring (vanilla extract, etc.), just until mixed through.

Serve immediately, or refrigerate for up to 2 hours before serving.

1 cup of cream yields approximately 2 cups of whipped cream.

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

Ali’s Tip:

Of course whipped cream can also be made without a mixer.  Just follow the same steps (still chilling your bowl and the whisk before mixing), and just use a whisk to beat the cream until it reaches the soft peaks stage.

And hey – you’ll burn off a few more of those cream calories in the process!  ;)

Leave a Comment:


  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!!!


  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!


  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


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