How to Make Homemade Whipped Cream with Heavy Cream

A woman shows a bowl of blueberries with fresh whipped cream after learning how to make whipped cream with heavy cream.
After learning how to make whipped cream with heavy cream a woman tops blueberries with whipped cream in a ramekin.
An up-close shot is shown of whipped cream in a stainless steel bowl, with its gentle peaks.
A woman learns how to make whipped cream with heavy cream and tops blueberries with it.
Whipped cream peaks are shown on mixer paddles.
Whipped cream is plopped on top of a bowl of blueberries.

How to Make Homemade Whipped Cream with Heavy Cream

Learn how to make homemade whipped cream with heavy cream today. This easy recipe will give you the lightest, tastiest whipped cream ever for topping all of your favorite desserts as we approach the holiday season ahead.
Course Dessert
Cuisine American
Keyword homemade whipped cream, homemade whipped topping, how to make homemade whipped cream
Prep Time 5 minutes
Total Time 5 minutes
Servings 20
Calories 50kcal


  • measuring cups and spoons
  • electric mixer
  • mixing bowl
  • rubber spatula


  • 1 pint heavy cream 2 cups
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt


  • Start by measuring and pouring the heavy cream, powdered sugar, vanilla, and salt into a mixing bowl.
  • Turn on the electric mixer to medium speed and begin mixing the ingredients for several minutes.
  • Once the cream begins to thicken, after about 3 minutes of mixing or so, check for medium peaks. It may take another minute or two to reach desired results.
  • Whipped cream will be sturdy and hold its shape once it is finished.
  • Top desserts with the whipped cream and store any extra, covered in the refrigerator, for a day or so.


Do not overmix the whipped cream. Overwhipping will create a curdled effect in the cream. It may also become grainy. Watch the cream carefully as you go. It goes from whipped to over whipped in just a minute or two.
Use cold heavy cream. The colder it is, the easier it is to whip. If your kitchen is a bit warm, try to freeze the beaters and the mixing bowl prior to using. Just 15 minutes in the freezer will keep them cool enough.
Whip the cream on medium speed. This can help prevent overmixing and allows you enough time to stop and assess the texture and peaks every so often.
Look for medium peaks. Whipped cream is done when you lift the beaters and the cream has soft, medium peaks. They should be semi-sturdy and hold their shape. Drooping indicates it needs a bit more time of whipping.
Sometimes, pure vanilla extract (especially homemade) can prevent heavy cream from stabilizing and taking the shape it needs. If you find the cream getting frothy but not quite whipped after several minutes of mixing, add 2 tbsp of cornstarch to the cream and continue to whip. This will thicken and stabilize it.

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