Homemade Whipped Cream

Whipped cream recipe falling? Turning into a pile of BLAH right after you spoon it out? There is an easy fix for that and I’m going to teach you what it is…

straight on shot of glass of homemade whipped cream


Homemade whipped cream is so fluffy and fabulous, you should want to just eat it with a spoon. I’ve been known to do such things. My daughter does too. Any dessert should feel excited to be blessed by its presence.

angled close up shot of half a glass of homemade whipped cream

Stabilized Whipped Cream

Did you whip cream fall? Just go flat? You spent time trying to pipe it out all pretty and then it deflated.

We’ve all been there. But there is a solution that doesn’t involve using “whipped topping”, which is just vegetable oil. In fact, there are 3 solutions, but one I prefer over the others.

  • Corn Starch- Cornstarch is known to thicken and thus, it also thickens whipped cream. In fact, it is literally the only ingredient in those little packets of “Whip It” you buy at the store. Save your money, use the cornstarch you already have at home. One tablespoon is all you need!
  • Cream of Tartar– Not just for Snickerdoodles and meringue, it also helps to hold whipped cream. Use 1-2 teaspoons.
  • Skimmed Milk Powder– Just dehydrated skim milk, this one tastes the most creamy because it is actually dairy and sucks up some of the moisture. It will literally stay stiff for days. Swap it with 1 tablespoon.
overhead shot of bowl of homemade whipped cream

Heavy Cream Vs Whipping Cream

Despite being used interchangeably quite often, there is a difference. Heavy cream has a 36% milk fat while and whipping cream is only 30%.

Heavy cream is better for stabilized homemade whipped cream and thickening sauces because it has a higher milk fat and thicker texture, but only slightly.

Both can make whipped cream, but heavy cream is actually better than whipping cream. Confusing, I know.

Heavy cream whips well and holds shape better. It’s best for piping, pastry fillings and anything that needs to be thick and creamy. This also makes it better as a thickening agent and for creamy sauces.

Whipping cream will still whip and in fact, ost people use it merely because of the name, however it is lighter and tends to lose shape become liquidy.

angled shot of glass of homemade whipped cream

Homemade Whipped Cream Ingredients

All ingredients used in this recipe are very simple and can be found in most kitchens or your local grocery store. You only need three ingredients to make perfect homemade whipped cream.

  • Heavy whipping cream – For piping, I always recommend heavy whipping cream as opposed to just whipping cream. Heavy cream has a higher fat percentage, so it whips up a little firmer and it holds its shape better. It’s also less prone to splitting easily. 
  • Powdered sugar – For a smooth whipped cream, you want to use powdered sugar. I do not recommend using regular granulated sugar as it won’t dissolve enough and can give a grainy texture. 
  • Vanilla extract – Vanilla extract adds that subtle, warm and rich flavor that you think of when talking about whipped cream.
  • Skimmed Milk Powder – Just dehydrated skim milk, this one tastes the most creamy because it is actually dairy and sucks up some of the moisture. It will literally stay stiff for days. Swap it with 1 tablespoon.
straight on shot of glass full of homemade whipped cream

How to Make Whipped Cream with a Mixer

Easy instructions- but pay special attention to step #3- this is where folks go wrong!

  1. Start will chilled ingredients and chilled equipment. Yep, you can even chill the sugar and stabilizing agent.
  2. Use a medium speed (not high) and beat for 1-2 minutes. As soon as you see the cream start to thicken, stop.
  3. Do not over beat or you will end up with butter and there is no way to remix back to whipped cream. This is far too easy to do when working with an electric mixer, so watch carefully!
overhead shot of bowl of homemade whipped cream with strawberry and spoon

How to Make Whipped Cream By Hand

Work on those arm muscles!!!

  1. Also start with chilled ingredients and equipment.
  2. Using a whisk, whip vigorously for about 5 minutes. You’ll see the cream get bubbly and frothy before it starts to thicken.
  3. It is hard to overbeat by hand, but it can be done (hello hand churned butter!).
straight on shot of chocolate cupcake topped with homemade whipped cream

Tips for Making Homemade Whipped Cream

Follow these tips to ensure you get the best whipped cream every time you make it.

  1. Cold ingredients. Make sure your cream, mixing bowl and whisk or beaters are all cold. I put my bowl and whisk in the freezer for 1 hour to overnight before making homemade whipped cream.
  2. Metal bowls work best for making whipped cream from scratch, but glass is fine too, just takes a little longer. Like when whipping egg whites, glass bowls are too smooth and the particles have a hard time lining up to chemically change into the frothy whipped cream you desire.
  3. Don’t over whip the cream. There is a fine line between whipped cream and butter. After it seperates, there is no getting it back and now you just have sweet butter and sweet buttermilk.
bite taken out of chocolate cupcake topped with whipped cream

How to Use Homemade Whipped Cream

The uses for this whipped cream are really endless! Use it in place of maple syrup for topping breakfast treats like blueberry pancakes, waffles or french toast.

You can use it to top a mug of hot chocolate, or pies like pumpkin pie or any cream pie. In fact, it tastes great on most desserts; especially things like chocolate cake or strawberry shortcake.


There are a few ways that you can make this homemade whipped cream recipe your own.

  • Extracts – To easily customize your homemade whipped cream recipe, use different types of extract. Lemon, butter, peppermint, almond and banana are some of my favorites.
  • Chocolate – For chocolate whipped cream, add a tablespoon of cocoa powder after you have the base recipe completed. You can also fold in colorful sprinkles, crushed peppermint and other cookies or candies.
  • Colors – If making colored whipped cream, add gel food coloring before you start whipped. Adding it after can jeopardize the structure.
overhead shot of bowl of strawberries topped with homemade whipped cream

Storage and Freezing

Storage: Whipped cream needs to be stored in the fridge at all times. Never leave it on the counter, as it can become very soft very quickly. Once whipped, store homemade whipped cream in the fridge for up to three days.  

Freezing: I do not recommend freezing. Since it is made with real cream and not oil, it won’t freeze like Cool Whip.

overhead shot of bowl of homemade whipped cream with strawberry

Frequently Asked Questions

What is homemade whipped cream made of?

You really only need three basic ingredients to make whipped cream: heavy whipping cream, powdered sugar and vanilla extract. We also use skimmed milk powder in this recipe to help stabilize it.

What can I substitute for heavy cream?

 A combination of half-and-half and butter makes the best all-around heavy cream substitute.

Is homemade whipped cream better than store bought?

In my opinion, homemade is absolutely better. It’s cheap and easy to make, and doesn’t have all of the unnecessary ingredients that the store-bought stuff has.

angled shot of bowl of homemade whipped cream with text overlay for pinterest

Recipes That Use Whipped Cream

There are so many. I honestly can’t think of a dessert recipe that can’t be made better with a side of whipped cream.

overhead shot of meringue wreath on baking sheet

Holiday Meringue Wreath Recipe

4.29 from 7 votes
If you're looking for the perfect showstopping holiday dessert, look no further than this Meringue Wreath! A beautiful holiday pavlova with whipped cream and fresh berries.
See The Recipe!
angled shot of slice of pie on plate topped with whipped cream

Mixed Berry Pie

4.63 from 16 votes
This Mixed Berry Pie is the best summer pie recipe! It uses frozen berries and a pre-made pie crust making it an easy pie recipe that tastes delicious.
See The Recipe!
Overhead of fruit salad in white bowl

Fresh Fruit Salad Recipe

4.56 from 9 votes
This is the best fruit salad recipe! With an easy fruit salad dressing of agave and fresh mint, it's the perfect refreshing salad recipe for summer!
See The Recipe!
overhead shot of bowl of homemade whipped cream with strawberry and spoon

Stabilized Whipped Cream Recipe

4.80 from 5 votes
Easy Whipped Cream is a 3-ingredient recipe for whipped cream from scratch. Perfect for topping ice cream cake and other desserts!
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 12



  • Chill bowl and whisk for at least 1 hour before preparing.*
  • Using a stand mixer fitted with the whisk attachment or an electric mixer fitted with the whisk attachment, combine whipping cream, sugar, vanilla and skimmed milk powder.
  • Whisk vigorously for 1-2 minutes or until stiff peaks begin to form. You can certainly whisk by hand and work on your arm muscles, but it will take closer to 5 minutes.
  • Serve immediately or place in refrigerator. Homemade whipped cream only stays stiff for about 2 days. You can re-whisk it to bring back life, but it’s best served fresh.
  • If you’ve tried this recipe, come back and let us know how it was! 


*You can make whipped cream without the chilling step, but it is easier with it.


Calories: 148 kcal, Carbohydrates: 3 g, Protein: 1 g, Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 54 mg, Sodium: 18 mg, Potassium: 41 mg, Sugar: 2 g, Vitamin A: 597 IU, Vitamin C: 1 mg, Calcium: 34 mg
Author: Jessica Formicola
Calories: 148
Course: Condiment, Dessert
Cuisine: American
Keyword: easy whipped cream, whipped cream recipe
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of homemade whipped cream for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. You mentioned corn starch but didn’t give the amount. Also can you use icing sugar in place of granulated? Thankyou

  2. My original message to Google was, Can fresh whipped cream be frozen like ‘Cool Whip’? I was lead to your page. You page didn’t tell me if fresh whipped cream can be frozen; so, i’ll ask you. Can fresh whipped cream be frozen for use later like ‘cool whip’?

    1. Hi Lenes! You can! 🙂 Depending on how you stabilize it, it can get a little soupy, but it should freeze fine in an airtight container for up to 3 months.

    1. Hi Marianne! Great question and maybe I should change the name in the post to not confuse others. Yes, skimmed milk powder is the same as nonfat dry milk 🙂

  3. 5 stars
    I love how easy this recipe is! It’s so great to make your own whipped cream. This dessert looks fabulous too!!