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White bowl of strawberries and blackberries topped with a tall swirl of homemade whipped cream, with a cream pitcher and a bowl of whipped cream behind it

Homemade Whipped Cream

Light, fluffy homemade whipped cream made with just heavy whipping cream, powdered sugar, and vanilla. Whip it to medium-stiff peaks for a creamy, scoopable texture that's perfect for berries, pies, hot chocolate, and more.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 cups (approximately)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups (1 pint) cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Fit a stand mixer with the whisk attachment. Add the cold heavy whipping cream, powdered sugar, and vanilla extract to the mixing bowl.
  2. Mix briefly on low speed to incorporate the powdered sugar and prevent splashing.
  3. Increase to medium-high speed and whip until the cream reaches medium-stiff peaks.
  4. Stop when the whipped cream holds a good mound and the peak mostly holds its shape while remaining soft and fluffy. Do not overwhip.
  5. Use immediately, or cover and refrigerate until ready to serve.

Notes

For sweeter whipped cream: Increase the powdered sugar to 1/3 cup. The 1/4-cup amount is the tested Pantry to Plate base recipe and produces a lightly sweet whipped cream.
Keep it cold: Very cold heavy whipping cream whips best.
Watch the peaks, not just the clock: Mixer speed and whipping time vary. Stop based on texture.
Storage: For best texture, keep covered in the refrigerator and use within 24 hours.
Cool Whip substitute: This works beautifully as a fresh whipped topping. It is not a fully stabilized substitute for recipes that depend on commercial whipped topping for structure.
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