Whipped Cream from Scratch Recipe

Make delicious homemade whipped cream with this easy recipe. You'll always have perfect whipped cream. Prepare your bowl and beaters by chilling them!

– 1 cup chilled heavy cream – 1 tablespoon maple syrup or honey or powdered sugar – 1 teaspoon vanilla extract


Step 1


Place your mixing bowl (Pyrex or stainless steel) and beaters (hand or stand mixer) in the freezer for at least 15 minutes or overnight for faster results.

Step 2

In a bowl, mix chilled cream, sweetener, and vanilla extract to make whipped cream. Start blending slowly and increase to medium-high.

Step 3

It may seem like you're not doing much, but the whipped cream will progress quickly through stages as you blend until it nearly doubles.

Step 4

Continue blending until the mixture looks like melted ice cream and has light swirl marks when you lift the mixer for soft peaks.

Step 5

Blend until the mixture has larger, closer-together swirl marks when you lift the mixer and mostly retains them when you scoop it onto a spoon (like a pumpkin pie) for medium peaks.

Step 6

For stiff peaks, blend until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake). Avoid overdoing it or your cream will turn into butter! Use whipped cream as desired.

Step 7

Whip cream can be refrigerated for 5 days. If it separated, gently stir with a spoon. To revive homemade whipped cream, lightly whip it again.

See Also

Classic Cream Cheese Frosting Recipe