Some of the best desserts just beckon for a satisfying dollop of whipped cream. Strawberry shortcake, French silk pie and homemade trifle wouldn’t be the same without it.
While there’s no shame in buying a can or tub, making whipped cream from scratch is incredibly easy. In fact, while you wait for the after-dinner coffee to brew, you can make a batch of whipped cream to top your dessert.
How to Make Homemade Whipped Cream
To make whipped cream at home, turn to our Test Kitchen’s sweetened whipped cream recipe. Did you know that sweetened whipped cream is also called chantilly cream? Pull that out of your back pocket when you really want to impress!
Ingredients
- 1 cup heavy whipping creamF
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
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Tools
- Hand mixer: You can whip cream by hand, but a machine makes it so much easier and speedier. A good hand mixer will do the trick.
- Mixing bowl: Whipped cream is fluffiest when whipped in a cold bowl. For best results choose glass or metal.
- Vanilla extract: Extract adds flavor to the cream. A touch of vanilla is all you need to accent your desserts.
Directions
Step 1: Start whipping the cream
Before you begin, make sure that your beaters and bowl are chilled. Cool tools will help the cream beat up more quickly. You can chill them by popping them in the fridge or freezer for 10 minutes before you start.
Add your cream to the chilled bowl and beat until it begins to thicken. You’re not looking for peaks here—just for the cream to start to get a little body.
Step 2: Add the other ingredients
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Once slightly thickened, add the confectioners’ sugar and vanilla. Because vanilla is the only flavor here, be sure you’re using a brand you enjoy. These are the best vanilla extracts, according to our Test Kitchen.
Continue beating until soft peaks form. When we say soft peaks, we mean when you lift up the beaters, the cream will cling but the peaks of the cream will not stand up straight.
Editor’s Tip: Keep an eye on your cream as it begins to thicken. If you over-beat cream, it turns to butter!
How to Flavor Whipped Cream
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Once you know how to make whipped cream, you can experiment with flavor variations. Try swapping out the vanilla extract for these substitutions:
Tips for Making Whipped Cream
While whipped cream is easy to make, there are a few techniques that’ll ensure success.
Keep Everything Cold
To make the very best whipped cream, everything you’re using should be cold. That means stash your bowl and beaters in the freezer for 10 minutes in advance. Also, keep your whipping cream in the fridge until the last second.
Cold ingredients and tools will help you get the most volume.
The Tools That Work Best
Yes, you can whip cream by hand with a regular balloon whisk. Just pour the cream into a deep bowl and whisk away by flicking your wrist.
This being said, whipping cream by hand takes stamina. A hand mixer or stand mixer fitted with the whisk attachment makes the job much easier and quicker.
Don’t Overwhip
With the cream whirling away in the mixer, you might be tempted to step away and tackle another task. Don’t do it! It’s easy to overwhip cream.
Overwhipping cream—this means the cream gets thick and the water starts to separate from the mix—creates butter.
What’s the Right Cream for Whipped Cream?
For homemade whipped cream, rely on heavy cream or heavy whipping cream (these are the same products) for the richest, airiest whipped cream. You can also find cartons labeled “whipping cream” at the store, but the heavy stuff really does work best.
Because of the fat content needed to create this dessert topper, you won’t get the same result if you substitute in milk, half-and-half or nondairy milks.
How to Make Whipped Cream in Advance
To make whipped cream in advance (we mean a few hours—not days), slightly under-whip the mixture. Then cover and refrigerate. You can beat it briefly to the right consistency before serving.
What About Leftover Whipped Cream?
Whipped cream tastes best and has the right consistency right after it’s made, so you should plan to enjoy your desserts with whipped cream the same day, or the next day at the latest. Leftover cream will deflate and cannot be revived; it also cannot be frozen.
The good news is that whipped cream can be made in any size batch. If you only need a bit, use a few splashes of cream, a few teaspoons of confectioners’ sugar and some vanilla.
How to Make Stabilized Whipped Cream
If you want whipped cream that can last for a few days, you’ll want to stabilize it by adding in unflavored gelatin. To do this, sprinkle a teaspoon of unflavored gelatin over two tablespoons of water and microwave for 5 to 10 seconds. Let this cool.
Then, after making your whipped cream as described above, slowly drizzle in the gelatin mix. This will help the cream hold its shape for several days instead of several hours. This type of cream is also good for piping.
Dreamy Desserts to Top With Whipped Cream
Silky Chocolate PieChocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
Margarita Tres Leches CakeThe first time I had tres leches cake I felt like I was in heaven. I have made it using several techniques and flavors, but this Margarita Tres Leches Cake is my favorite. —Laurie Lufkin, Essex, Massachusetts
Tart & Tangy Lemon TartOur family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Chocolate Bread PuddingThis is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas
Tart Cranberry CakeYou can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon
Semisweet Chocolate MousseA friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Pineapple CrunchA co-worker shared the recipe for this refreshing pineapple dessert years ago. Every time I take it somewhere, it's a favorite. —Betty Wiersma, Sherwood Park, Alberta
Berry TrifleThis Berry Trifle is a delicious salute to summer! I usually serve it during the summer when fresh berries are bountiful, but you can also prepare it with frozen cherries and light cherry pie filling during cooler months. —Brenda Paine, North Syracuse, New York
Key Lime Cream PieI am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida
Contest-Winning German Chocolate Cream PieI've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
Upside-Down Strawberry ShortcakeFor a tasty twist, this special shortcake has a berry layer on the bottom. The tempting cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
Pistachio Cardamom CheesecakeCardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California
Blackberry DumplingsAs long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York
Spiced Butternut Squash PieMy mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.
Whipped Cream KrumkakeOur hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
Easy Fresh Strawberry PieFor my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
Old-Fashioned Chocolate PuddingOne of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
Banana Cream PieMom's pie recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
Paul’s Pumpkin Patch PuddingThis recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.—John Smucker, Bird-in-Hand, Pennsylvania
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Chocolate Chess PieThis is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri
Rhubarb Custard CakeRhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska
Berry Rhubarb FoolA "fool" is a
British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it
doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah
Chocolate Mint Truffle TartEating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.—Sally Sibthorpe, Shelby Township, Michigan
Eggnog CheesecakeI make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Butterscotch-Pecan Bread PuddingBread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
Finger-Licking Good Mini Cream PuffsThis recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…hey are so addicting & they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio
Contest-Winning Pumpkin Cheesecake DessertWith its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
Rhubarb Upside-Down CakeI’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Bittersweet Chocolate CheesecakeI'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario
Dark Chocolate PuddingLife is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! —Lily Julow, Lawrenceville, Georgia
Caramel Rhubarb CobblerI came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.
-Beverly Shebs, Pinehurst, North Carolina
Cherry Chocolate Pecan PieI'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.—Sonya Labbe, Santa Monica, California
Tangerine Chocolate SemifreddoWhen I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
Chocolate Coconut Pie with Coconut CrustChewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! —Darlene Brenden, Salem, Oregon
Up Next: 34 Recipes That Use Up Extra Heavy Whipping Cream
Peggy Woodward, RDN, Senior Food Editor, contributed to this article.
Updated: Feb. 08, 2024
