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Homemade Whipped Cream (3 Minutes, One Bowl)
This easy homemade whipped cream comes together in about 3 minutes with just heavy cream, powdered sugar, and vanilla. Use it for topping pies, cakes, cheesecakes, hot chocolate, and more. Includes notes for stabilizing so it holds up on desserts.
Servings: 8
Equipment
- hand mixer
- large mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula
Ingredients
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar, confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Add the cold heavy whipping cream to a large mixing bowl. For best results, make sure the cream is straight from the fridge.
- Using a hand mixer (or stand mixer with the whisk attachment), beat on medium speed until the cream starts to thicken and faint beater tracks become visible, about 60–90 seconds.
- Add the powdered sugar and vanilla extract. If using powdered milk for extra stabilization, add it now as well.
- Increase the mixer speed to medium‑high and continue beating until stiff peaks form. The whipped cream should hold a firm peak when you lift the beaters without drooping. Do not over‑whip or it will start to look grainy and begin turning into butter.
- Use immediately, or cover and refrigerate for up to 24 hours (48 hours if stabilized with powdered milk). If it softens in the fridge, briefly whisk or beat again before serving.
Nutrition Facts
Homemade Whipped Cream (3 Minutes, One Bowl)
Amount per Serving
Calories
156
% Daily Value*
Fat
14
g
22
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
11
mg
0
%
Potassium
39
mg
1
%
Carbohydrates
6
g
2
%
Sugar
6
g
7
%
Protein
1
g
2
%
Vitamin A
583
IU
12
%
Vitamin C
0.2
mg
0
%
Calcium
26
mg
3
%
Iron
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
- Stabilized whipped cream: For longer‑lasting whipped cream (for piping on cakes, pies, or make‑ahead desserts), add 1–2 tablespoons of dry powdered milk per cup of cream before whipping. This helps the whipped cream hold its shape without changing the flavor.
- Cool Whip‑style version: For a thicker, scoopable topping you can use in place of Cool Whip, beat 1 cup heavy cream with ½ cup powdered sugar and 2 tablespoons instant white chocolate pudding mix until thick. Use for no‑bake cheesecakes and layered desserts.
- Sweetness level: ¼ cup powdered sugar makes a lightly to moderately sweet whipped cream. Reduce to 2–3 tablespoons for a less sweet topping, or increase slightly if you prefer it sweeter.
- Flavor variations: Add citrus zest, a splash of almond extract, espresso powder, cocoa powder, or swap in different instant pudding flavors (vanilla, cheesecake, butterscotch) to change things up.
- Texture tips: Stop whipping as soon as you reach stiff peaks. If you accidentally whip past that and it looks grainy, you can sometimes save it by gently folding in 1–2 extra tablespoons of cold cream by hand.
- Serving ideas: Spoon over pies, cobblers, crisps, cheesecakes, brownies, fresh berries, waffles, pancakes, and hot chocolate. It’s also great piped around the edges of cheesecakes or tarts.
