The Fluffiest Homemade Whipped Cream

A dollop of homemade whipped cream has the power to turn the most basic treat into a gourmet indulgence. No store-bought alternative could compare! This fail-proof recipe will save you so much money if you love whipped cream as much as I do.

My favorite part? It’s incredibly quick and easy to throw together. You can store it in the fridge for up to 24 hours, but it will last longer when it’s piped or spooned onto your favorite desserts. Trust me, you’ll want to put this stuff on everything!

Heavy cream, sugar and vanilla bean paste on a marble kitchen countertop

What You’ll Need

Let’s shine the spotlight on our whipped cream ingredients. Scroll down to the recipe card for the associated amounts.

Heavy Whipping Cream: Make sure this is nice and cold. It’s best to keep it refrigerated until you’re about to use it.
Sugar: Honey works too, though it may affect the flavor of the whipped cream.
Vanilla Bean Paste: This has a thicker consistency and a slightly stronger flavor than vanilla extract.

Homemade whipped cream inside of a bowl and on an electric whisk attachment

How to Make Whipped Cream From Scratch

Grab your electric mixer and get ready to make the most scrumptious whipped cream ever. Here’s all you have to do:

Whip Heavy Cream: Add the cold heavy whipping cream to a stand mixer fitted with the whisk attachment. Turn the stand mixer to medium-high speed and beat the cream for 3-4 minutes, or until medium peaks form.

Heavy cream being poured into a metal mixing bowl

Add Sugar & Vanilla: Add in both the sugar and the vanilla bean paste. Continue to beat at medium-high speed for another minute, until stiffer peaks form.

Enjoy! Serve immediately or refrigerate the homemade whipped cream in an airtight container for up to 24 hours.

An electric mixer fitted with a large metal bowl and a whisk attachment with whipped cream being beaten

How Can I Tell When My Whipped Cream is Done?

Before the sugar and vanilla bean paste are added to the beaten cream, the mixture should raise a bit and curl when you lift out the beater. In other words, medium peaks will form.

Once all of the ingredients are beaten together, those peaks will start to stiffen. Basically, this means that the whipped cream will stick to the whisk attachment when you lift it up, forming a point that doesn’t curl over as much (you could also whip it to stiff peaks where the tip doesn’t curl at all). That’s how you know your whipped cream is good to go!

Tips for Success

Read through the helpful tips below before you start on your homemade whipped cream.

Use the Right Kind of Cream: Products labeled “heavy cream” and “heavy whipping cream” are interchangeable, so you can reach for either kind. Just be sure to avoid anything without the word “heavy” – this means that the product doesn’t contain enough milk fat to work well for whipped cream.
Chill Your Mixing Bowl: It’s super helpful to chill the mixing bowl and whisk attachment in the fridge for 20-30 minutes before you use them. Why? The cold surfaces will make the cream whip much more easily.
Don’t Over-Beat: Never beat whipped cream past stiff peaks. This will cause it to curdle, or take on a lumpy texture.

A stand mixer on a table with whipped cream all over it and fresh berries on either side of it

Flavor Variations

Craving a different kind of whipped cream? The vanilla bean paste can be substituted for another flavoring of your choice. Keep in mind that liquid-based flavorings will give the mixture a slightly thinner texture, but you’ll still end up with top-notch whipped cream.

Maple Cinnamon Whipped Cream: Swap out the sugar for maple syrup and add about half a teaspoon of cinnamon to the mixture. Feel free to add more cinnamon to taste.
Coconut Whipped Cream: Infuse your whipped cream with tropical flavor by substituting the vanilla bean paste for coconut extract. Yum!
Chocolate Whipped Cream: Combine about 1/3 cup of natural cocoa powder with the sugar and use vanilla extract instead of vanilla bean paste.

Serving Suggestions

Whipped cream is a wonderful topping for all types of treats. It can also be used as a filling or mixed into certain batters for volume and fluffiness.

Pipe It Over Hot Cocoa
Spoon It Onto Pumpkin Pie Bars
Use It as a Pancake or Waffle Topper
Layer It Into a Trifle
Pair It With Fresh Fruit
Spoon It Over Chocolate Mousse
Use It as a Lightened-Up Frosting

Homemade whipped cream on the whisk attachment of an electric mixer

How to Store Homemade Whipped Cream

Transfer your finished whipped cream to an airtight jar or container and keep it in the fridge for up to 24 hours. It will last for a couple of extra days if it’s been used as a topping.

Can I Freeze This?

Whipped cream really isn’t meant to be frozen, but you can give it a try if you’d like. Transfer the whipped cream to a freezer-safe container and freeze it for up to 1 month. Leave at least an inch of space at the top of the container. Thaw out frozen whipped cream in the fridge overnight before you use it.