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How To Make Whipped Cream

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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. |

Hey friends! I’m back with a quick little How-To Tuesday post 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!

If you’ve never tried making homemade whipped cream before, it’s quick and easy to whip up in just a few minutes. And the good news is that it only calls for two main ingredients — cream and sweetener. I often like to add in a drizzle of vanilla extract and a pinch of salt 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.

All you need is a bowl and some sort of electric mixer (hand mixer, stand mixer, hand blender) to whip the cream. Then a fresh bowl of homemade whipped cream will be ready to enjoy in just a few minutes!

How To Make Whipped Cream | 1-Minute Video

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. |

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. |

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. |


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How To Make Whipped Cream

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


Homemade whipped cream is quick and easy to make with just 2 ingredients!


  • 1 cup heavy cream, chilled
  • 1 tablespoon sweetener (powdered sugar or maple syrup)
  • 1/2 teaspoon vanilla extract (optional)


  1. Combine. Combine all of the ingredients in a large mixing bowl. Using a hand mixer or a stand mixer with the whisk attachment, mix on medium-high speed until medium peaks form. (Or if you prefer stiff peaks, mix just a bit longer.)
  2. Serve. Serve immediately, or cover and refrigerate for up to 24 hours. Enjoy!


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42 comments on “How To Make Whipped Cream”

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

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

  5. 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!

    • 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. 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. 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. 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.

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

  10. 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!!

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

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

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

    • 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. 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. 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. 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. 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. 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. 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. 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:

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

  22. 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. How much cocoa would you suggest?

  24. 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. 

  25. I used this recipe for my first attempted experience with homemade whipped cream. I added 1/2 teaspoon pure vanilla & quite a bit more powdered sugar (I just heaped it in by the tablespoon to taste – I like SWEET whipped cream) and it turned out PERFECT!
    I’m turning more & more to pioneer & *from scratch* recipes and this is one I’m keeping. Thanks so much!

    D.Hedges, Houston, Texas

    • Thanks for sharing, Dee, we’re happy this turned out so well for you! :)

  26. I made it and I love it….I was always afraid to try…but glad I did…very simple …lol

  27. Wow! Just awesome recipe about whipped cream. I have got useful tips about whipped cream. Many many thanks for sharing these amazing tips. I’m going to share it with my social media network.