Homemade Whipped Cream is rich, silky, and utterly delicious. It’s the perfect topping for just about every dessert! My simple whipped cream recipe includes 11 custom flavor creations, plus tips on how to store homemade whipped cream so it lasts longer in the fridge.
Homemade Whipped Cream
I can only recall a few times growing up when we bought premade whipped cream.
It was always homemade, and it was the perfect topping for fruit, dessert, coffee, and more.
Unfortunately, it often deflated after sitting for a while. Then, I figured out the trick to stabilize it and how to store homemade whipped cream in the refrigerator so it stayed fluffy for days.
And I’m happy to share both of these tips with you!!!
Ingredient Notes and Swaps
- Heavy Cream – You may find differently labeled cartons at the store.
Heavy cream and heavy whipping cream can be used interchangeably — they both contain 36% milk fat, which helps them whip easily and hold their shape.
Instead, whipping cream (sometimes labeled as light) only contains about 30% milk fat.
This creates a softer, fluffier texture that collapses and turns to liquid much faster.
You can use either in this homemade whipped cream recipe, but the lighter cream is better if you’re serving it immediately.
- Powdered Sugar – Adds the perfect amount of sweetness and helps to thicken the mixture. Do not try to substitute another sugar. It just won’t work!
- Salt – This both balances and enhances the flavors in this whipped cream recipe.
Fine kosher salt is the best option, as it will dissolve more easily than a larger grind. I don’t recommend table salt if you can help it.
Homemade Whipped Cream Recipe Tips and Tricks
- The cream should be as cold as possible.
We’re talking straight from the fridge — don’t even leave it sitting on the counter for a few minutes!
It also helps to chill your bowl (stainless steel is best) and beaters/whisk attachment first. 30 minutes in the fridge or 15 minutes in the freezer should do it.
- Create custom flavors!
It’s easy to customize this homemade whipped cream recipe, but it’s important that you add extra ingredients at just the right time.
Powders always go in the bowl with the sugar and salt. Instead, add liquids once the cream is thick enough to see a trail follow the beater.
- Make stabilized whipped cream with pudding.
Add 2 tablespoons of dry instant pudding mix to powdered sugar whipped cream.
Not only does it help the whipped cream stay fluffy longer, but it’s an easy way to flavor it without adding even more ingredients!
I prefer Jell-O Instant French Vanilla pudding mix, but any version will do — as long as it’s the instant variety, not the kind you have to cook on the stove.
Custom Flavors for Powdered Sugar Whipped Cream
All flavors are to taste, so feel free to experiment and add more if it’s not strong enough!
- Vanilla Almond (my favorite): 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- Chocolate Whipped Cream: 2 tablespoons cocoa powder.
- Vanilla Bean: 1 tablespoon vanilla bean paste.
- Peanut Butter: 1 tablespoon of creamy peanut butter.
- Hot Chocolate: 2 tablespoons unprepared hot chocolate mix.
- Peppermint Whipped Cream: 1 teaspoon peppermint extract and 7-10 drops red food coloring.
- Strawberry Whipped Cream: 1 tablespoon strawberry jam (use as a liquid).
- Pumpkin Spice: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Lemon Fluff: 1 teaspoon lemon extract and 1/2 tablespoon lemon zest.
- Praline: 2 tablespoons crushed praline topping folded into the stiff-peaked whipped heavy cream.
- Marshmallow Whipped Cream: 2-3 tablespoons of marshmallow fluff once soft peaks form.
Continue whipping until the cream reaches medium or firm peaks. This also makes a stabilized whipped topping.
How to Store Homemade Whipped Cream
Transfer your whipped topping to an airtight container — or store it right in a piping bag!
Keep in the coldest part of your refrigerator for 5 to 7 days. If it becomes too soft, simply whip it again with a little extra powdered sugar or cold cream.
You can also freeze homemade whipped topping for up to 2 months! Thaw slowly in the refrigerator and re-whip as needed.
Whipped Cream Recipe FAQ
Yes, but only if you are also using gelatin as a thickener. This type of whipped cream recipe is much trickier to make.
Leave it to the professionals and stick with heavy cream for the best results!
Dry pudding mix! It’s one of the easiest ways to stabilize whipped cream, and it stays fluffy for up to 48 hours.
Cornstarch (about 1 tablespoon) will also do the trick, but it will only keep your whipped topping fluffy for a few hours.
Yes! If it gets too thick or starts to look curdled, pour it a little more cold heavy cream.
Don’t whip it more — instead, fold in the cream 1 tablespoon at a time with a spatula until everything smooths out.
Not quite. Cool Whip is a stabilized whipped topping that comes frozen and remains fluffy once thawed.
To get something resembling the same texture, you would need to add gelatin to your powdered sugar whipped cream.
Gelatin can be a bit tricky to work with — for an easy Cool Whip substitute, follow the directions for the marshmallow flavor listed above.
With love, from our simple kitchen to yours.
Other Easy Kitchen Hacks
Kitchen Hack: Homemade Whipped Cream
- 3-4 tablespoons powdered sugar
- 1 cup heavy cream, cold
- 1 pinch salt
- Add sugar and salt to a tall bowl. I use my 8-cup measuring cup. Pour cream into the bowl. Whip with an electric mixer (or stand mixer), with the whisk attachment. Beat mixture, beginning on low speed and increasing slowly to prevent any cream from splashing.
- Increase speed as much as you can without splashing out of the bowl. As the cream is whipped, you will start to notice a trail from the mixer through the cream. If I am adding any extracts, I like to add them at this point.
- Continue to beat, lower the speed as it thickens. Once you have soft peaks (when you lift the mixer out of the whipped cream, some cream stays on the whisk and barely holds it shape). If you want less fluffy whipped cream, reduce speed to low so you can watch the stages carefully. Otherwise, you may go too far too fast and end up with butter.
- For medium peaks continue beating until the cream is firm enough to hold its shape, but the tip flops over. If you are looking for whipped cream thick enough to pipe, you will want to go to firm peaks. At this stage, when you lift the beaters out of the whipped cream the cream will hold its shape and stand up on the end of the beater when flipped upside down.
When adding liquids, I like to add them once the cream is thick enough to see a trail as the mixer moves around.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2016, updated and republished September 2023
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