How to Make Easy Homemade Whipped Cream
Get the 3-ingredient recipe for how to make easy homemade whipped cream from scratch - perfect for whipped cake topping, serving with pies, or eating as a light fruit dip!
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Equipment
Ingredients
- 2 c heavy whipping cream
- 1/3 c powdered sugar
- 1 tsp vanilla extract
Instructions
- Pour all of your ingredients into a stand mixer and lightly stir together using a spoon or the whisk attachment removed from the mixer.
- Turn your mixer onto a speed of 4 and whip the ingredients together for 8 minutes.* Pay attention to the cream after about 5 minutes of whipping; you'll want to keep your eye on it as it thickens, just so you don't over-mix it and cause the cream to get clumpy.
- If you're using this as a cake topping, go ahead and spread this over your (completely cooled) cake now. If you're using it to serve with pie or fruit, just store covered in the refrigerator until you're ready to serve it.
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Notes
- *If you beat yours at a different speed, your whipping time will vary. I've found beating the ingredients at a speed of 4 is perfect - it still whips quickly and gets the air into the cream that you need, but it's not beating so fast that it makes it hard to stop the beater in that small window of when it reaches perfect creaminess and before it gets whipped too much and gets clumpy.
- If you're using this as a cake frosting and adding toppings over the cream (i.e. sprinkles, spices, mini M&Ms, crushed candy canes, chopped fruit, etc.) wait until just before serving to add to the top of the cake. The whipped cream soaks up whatever you top it with, so if you top it too soon, the toppings will dissolve into the cake and the colors will run. So, just wait until closer to serving time to add anything on top!
- This recipe makes enough to generously frost a 9x13 cake. If you need more, just adjust the ingredients as necessary.