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You are here: Home / Recipes / Dessert

Homemade Sweetened Whipped Cream

By Susie Weinrich · Date Feb 1, 2021· Leave a Comment · May contain affiliate links.

whipped cream in a mason jar with chocolate pudding in the background
Pinterest image with text for whipped cream
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Homemade Sweetened Whipped Cream is SO much better than the store bought stuff and it couldn’t be easier to make. Just 3 simple ingredients with a mixer and a whisk attachment is all you need. It only takes about 5 minutes to have an amazing homemade dessert topping!

whipped cream in a mason jar with chocolate pudding in the background
Table of Contents hide
1 Benefits of Homemade
2 Best Ingredients
3 How to Make This Recipe, Step-by-Step
4 Serving
5 Stabilized Whipped Cream
6 Additional Flavors
7 Tips to Make it Perfect!
8 Recipe FAQ’s
9 Related Recipes
10 Did you make this recipe?
11 Homemade Sweetened Whipped Cream Recipe

Benefits of Homemade

  • The flavor of Homemade Whipped Cream cannot be beat!! It will enhance any dessert you add it to.
  • When you make your own whipped cream you can flavor it to match the dessert – bourbon for apple pie, peppermint at Christmas etc…
  • If you are serving a store bought dessert, adding fresh Whipped Cream will make it feel homemade!

Best Ingredients

Here are all the ingredients you need, plus some expert tips to make sure it turns out billowy and sweet.

ingredients for whipped cream

Cold Heavy Whipping Cream

No subs here, you need the full milk fat of the heavy whipping cream to whip up into fluffy peaks!

Pro Tip: Make sure your heavy whipping cream is cold, straight out of the fridge. This will help your cream whip up faster and fluffier.

Powdered Sugar

I recommend that you use powdered sugar over a granulated sugar. The powdered sugar will melt into the cream, leaving you with the silky texture that you want.

How to Make This Recipe, Step-by-Step

Start with 1 cup of cold heavy whipping cream in a mixing bowl. Add in 1 teaspoon vanilla extract.

Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer! It will help your whipped cream whip up faster and fluffier.

Turn the mixer on medium speed for 1 minute.

Now sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium-stiff peaks form.

Medium Stiff Peaks are when you pull the whisk out of the cream and it holds the peak that pulls out on the whisk without wilting right away. See the photo below.

a whisk with whipped cream on the tip

Pro Tip: You will start to see light traces of the whisk in the cream that remain while it is whisking, that is showing signs of “medium-stiff peaks”. Be careful not to beat the cream past stiff peaks or you will separate it into butter and buttermilk!

Serve immediately over your favorite cakes, cupcakes, berries or waffles.

a bowl of chocolate pudding topped with whipped cream and chopped chocolate

Serving

Whipped cream can make just about any dessert better! It certainly enhances the visual appeal. Here are some desserts and drinks that whipped cream is an essential part of serving:

  1. Spiced Apple Cake
  2. Homemade Hot Chocolate
  3. Warm Butterscotch Pudding
  4. No Bake Chocolate Pot-De-Crème

Stabilized Whipped Cream

Whipped Cream is best used right after it has been whipped. However, if you need to make it ahead, like for a dinner party, then you will want to stabilize it. Which means it won’t separate, weep or turn back into liquid in the fridge.

Add ¼ teaspoon cream of tartar when you are mixing up the cream. This will help it last a couple hours in the fridge.

Additional Flavors

You can also make flavored whipped cream to pair with your desserts. Just swap out the vanilla extract for these flavors:

  • Coconut – ½ up to 1 teaspoon coconut extract or coconut rum
  • Maple – 1 teaspoon maple syrup
  • Cinnamon – keep the vanilla extract and add ¼ up to ½ teaspoon ground cinnamon
  • Peppermint – ½ up to 1 teaspoon peppermint extract
  • Bourbon – 1 teaspoon bourbon
  • Banana – ½ up to 1 teaspoon banana extract or banana rum

Tips to Make it Perfect!

Here are a few pro tips to make sure your whipped cream turns out perfect:

  • Keep everything COLD!!! If you have time you can put the mixing bowl and whisk in the freezer for 15-20 minutes before making the whipped cream.
  • Make sure your whipping cream is really cold!
  • If you have to make this recipe a couple hours in advance add ¼ teaspoon cream of tartar to stabilize.
  • Use full fat heavy whipping cream, it will give you the creamiest results.
  • Whisk to medium-stiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes total, but don’t overbeat or it will separate into butter and buttermilk.

Recipe FAQ’s

Are heavy cream and heavy whipping cream the same? They are essentially the same thing. Heavy cream has 30% milk fat and heavy whipping cream has 36% milk fat. Both will whip up beautifully.

What is double cream? Double cream is the British term for heavy whipping cream. However it contains about 48% milk fat and can over whip quickly. So if using double cream you may need to cut the whipping time in half.

What happens if I overbeat my whipping cream? If you have moved past stiff peaks and over whipped your cream it will actually separate into butter and buttermilk! At this point you need to start over with fresh cream.

Can I fix whipped cream that is overbeaten? Unfortunately, no. You will need to start over with fresh whipping cream.

Related Recipes

  • apple crostata with a spoonful of caramel
    Apple Crostata with Caramel Sauce
  • a piece of apple spice cake with sauce drizzled over the top
    Apple Spice Cake with Butter Rum Sauce
  • No-Bake Chocolate Pot de Crème

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a glass jar filled with whipped cream

Homemade Sweetened Whipped Cream Recipe

Just 5 minutes and 3 ingredients to make sweetened whipped cream. It is the perfect topper for any dessert, berry or waffle!
5 from 1 vote
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Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 5 minutes minutes
Servings: 2 cups
Calories: 895kcal
Author: Susie Weinrich

Equipment

  • Stand mixer with whisk attachment (or hand held mixer with whisk attachment)

Ingredients

  • 1 cup heavy whipping cream - cold! (also called heavy cream or double cream)
  • 1 teaspoon vanilla extract
  • 2 tablespoon (generous) confectioners sugar - (also called powdered sugar)

Instructions
 

  • Start with 1 cup of cold heavy whipping cream and 1 teaspoon vanilla extract in a mixing bowl of a stand mixer fitted with a whisk attachment (or hand held mixer with whisk attachment).
    Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer!
  • Turn the mixer on medium speed for 1 minute.
  • Sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium stiff peaks form.
    Pro Tip: You will start to see traces of the whisk in the cream that remain while it is whisking, that is showing signs of "medium-stiff peaks". Be careful not to overbeat the cream or you will separate it into butter and buttermilk!
  • Serve over your favorite dessert, berry or waffle/pancake.

Recipe Tips and Notes:

Storing: Whipped cream is best used right away. It will lose stiffness and possibly weep liquid in the fridge if left too long. If you need to store it for a couple hours see stabilized whipped cream below:
STABILIZED WHIPPED CREAM – Add ¼ teaspoon cream of tartar to the recipe. Sprinkle in with the confectioners sugar.
DESSERT PERFECT WITH WHIPPED CREAM:
  • Spiced Apple Cake
  • Homemade Hot Chocolate
  • Warm Butterscotch Pudding
  • No Bake Chocolate Pot-De-Crème
TIPS & FAQ’s
  • Keep everything COLD!!! If you have time you can put the mixing bowl and whisk attachment in the freezer for 15-20 minutes before making the whipped cream.
  • Make sure your whipping cream is really cold!
  • If you have to make this recipe a couple hours in advance add ¼ teaspoon cream of tartar to stabilize.
  • Use full fat heavy whipping cream, it will give you the creamiest results.
  • Whisk to medium stiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes, but don’t overbeat or it will separate into butter and buttermilk.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 895kcal | Carbohydrates: 23g | Protein: 5g | Fat: 88g | Saturated Fat: 55g | Cholesterol: 326mg | Sodium: 91mg | Potassium: 185mg | Sugar: 16g | Vitamin A: 3499IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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