This easy homemade whipped cream comes together in just three minutes with only three ingredients. It is creamy, lightly sweet, and perfect for topping pies, cakes, hot drinks, and fresh fruit. Once you try it, you will never want store bought whipped cream again.
Homemade whipped cream tastes fresher and creamier than anything you can buy in a can or tub. This version uses only heavy whipping cream, organic sugar, and vanilla extract. The flavor is pure and simple, and the texture is soft and fluffy. It takes just three minutes to make with a hand mixer or stand mixer, and you can adjust the sweetness or vanilla to your taste.
This recipe is ideal for topping desserts like pumpkin pie, brownies, ice cream, pancakes, or waffles. It also works beautifully for layering inside cakes or serving with fresh berries. Because it uses real cream, it holds its shape and stays smooth without becoming watery.
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Use cold cream straight from the fridge for the best results. Cold cream whips faster and creates a lighter texture. A chilled mixing bowl helps too if you want extra fluffy peaks. Start mixing on low speed, then gradually increase to medium high until the cream thickens. Stop as soon as you reach soft or medium peaks. If you whip it too long, it can become grainy.
Taste the whipped cream right before you finish mixing. You can add more vanilla, a touch of cinnamon, or even a little maple syrup for extra flavor. For a thicker whipped topping, whip the cream slightly longer until it reaches medium to firm peaks. Just be sure to watch it closely.
This 3 ingredient whipped cream pairs well with so many desserts. Spoon it over pumpkin pie, apple crisp, chocolate cake, or warm brownies. Use it as a topping for hot chocolate, coffee, or chai. It is also delicious with pancakes, waffles, or French toast on a slow morning. Fresh berries topped with a dollop of this whipped cream make a simple and beautiful dessert.
Because it takes only three minutes, it is an easy last minute addition to elevate any dessert and make it feel special.
Store any leftover whipped cream in an airtight container in the fridge for 2-3 days. If it starts to soften, you can quickly whip it again for a few seconds to bring the fluffy texture back. For longer storage, you can pipe small dollops onto a parchment lined baking sheet and freeze them. Once frozen, transfer them to a container and thaw as needed.
Refrigerator:
2–3 days in an airtight container
Keep it as cold as possible (store it toward the back of the fridge, not in the door)
If it starts to separate, look grainy, or becomes watery, discard it
Room Temperature
No longer than 1–2 hours
Whipped cream is dairy, so bacteria grows quickly once it warms up
If you are serving outdoors or in a warm environment, keep it to 1 hour max
