Dessert/ Frostings & Sauces/ Fundamentals

Whipped Cream

March 17, 2015

Easy homemade whipped cream, plus tips such as how to store it, how long it keeps, what flavorings can be added, and more.

Homemade Whipped Cream |

How many times have you overwhipped your cream to the point that it turns into butter? If your answer is zero, then you’re either lying or a baking genius. I hope you are lying, so I could feel better about myself.

There was a time when I added whipped cream to just about everything – cake, ice cream, drinks, pie… Especially pie. Any pie! Those days aren’t totally over, but luckily I’m able to control myself a bit more. I also used to not like buttercream (those days are definitely over), so instead, I made whipped cream every time I wanted to make a filling or frosting for my cakes and cupcakes. My point is, nothing beats homemade whipped cream, and knowing how to make it properly is essential for anyone who likes to bake. I’m guessing that’s pretty much all of you, otherwise you wouldn’t be here, right?

Homemade Whipped Cream |

How to Make Whipped Cream

Whipped cream is so simple to make, but it can be a bit tricky if this is your first time. Timing is important because whisking it too much will separate the cream and turn it into butter.

Chilling the cream is necessary for it to whip up properly. To be on the safe side, I also place my bowl and whisk attachment in the refrigerator or freezer for 15 minutes before I start whipping.

Most recipes tell you to whip the cream until either soft peaks or stiff peaks form. Once you whip the cream, you’ll notice that the whisk leaves trails, and the longer you whip, the thicker and more noticeable these trails become. For soft peaks, if you lift up the beaters and look, the peaks should curl down. They should hold their shape pretty well but have a softened texture – kind of like a shaving cream. For stiff peaks, keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter.


I usually add vanilla extract to my whipped cream, which gives a wonderful and subtle flavor to the cream, but you can use different extracts such as almond, coconut, orange, etc. Other flavoring options include cocoa powder, instant coffee or espresso powder, fruit puree, seedless jam, citrus zest, or a splash of liquor.

Powders such as coffee or cocoa should be added at the beginning with the other ingredients to let it dissolve while whipping. For the other options, add them to the cream just before soft peaks start to form, then keep whisking until you reach the desired texture. Alternatively, you can fold them gently into the whipped cream once it’s ready.

For this amount of whipped cream, add about 1 teaspoon coffee powder, 1/4 cup jam, fruit puree, or lemon curd, or 2-3 tablespoons cocoa powder. Once you add them, whisk a bit until mixed, then taste and add more as needed according to your own preferences.

Homemade Whipped Cream |

How long can you keep whipped cream, and what’s the best way to store it?

Whipped cream can be prepared up to 24 hours ahead of time if it’s kept refrigerated. Even then, it may start to separate after a while. The best way to keep it is by placing a fine-mesh strainer over a bowl and placing the cream on the strainer. That way, any liquid will leak into the bowl underneath.

If you want a more stabilized whipped cream (good for frosting cupcakes or cakes), here’s a guide on the different things you can do. For a stiff whipped cream, I recommend using gelatin; in other cases, such as in trifles, I like to add vanilla pudding mix or powdered sugar.

Homemade Whipped Cream |

4.75 from 4 votes
Homemade Whipped Cream |
Whipped Cream
YIELD: 2 cups
Easy homemade whipped cream, plus tips such as how to store it, how long it keeps, what flavorings can be added, and more.

  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract , optional
  1. Using a mixer fitted with the whisk attachment, whisk heavy cream, sugar, and vanilla on medium-low speed for 30 seconds. Increase speed to high and whisk until soft peaks form or desired thickness is reached. Avoid overbeating.
  2. If not using immediately, place whipped cream on a fine-mesh strainer set over a small bowl and cover with plastic wrap. Refrigerate for up to 24 hours.

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  • Reply
    Julie @ Lovely Little Kitchen
    March 17, 2015 at 2:36 pm

    Great post! I do adore freshly whipped cream, and love all the flavor options you’ve listed here!

    • Reply
      March 19, 2015 at 7:26 am

      Thank you Julie!

    • Reply
      April 17, 2020 at 8:26 pm

      You look really nice and pretty

  • Reply
    October 12, 2016 at 11:42 pm

    Thanks a ton shiran

  • Reply
    August 24, 2018 at 6:56 am

    Great recipe! But I don’t have a mixer fitted with the whisk attachment. What should I do? How do i do it without a mixer ? Please help… 🙁

    • Reply
      August 26, 2018 at 12:58 pm

      Hi Synthia, you can whisk it by hand using a large whisk, but it’s not easy. It’s better to do this for a small amount of whipped cream. You can google it to see how to do it.

    • Reply
      Fran Post
      December 2, 2018 at 7:38 pm

      I have seen whipped cream made simply by shaking in a cold jar. It takes awhile (15 minutes or so) but was just lovely to eat.

  • Reply
    November 22, 2018 at 2:07 pm

    I use a hand mixer. I once used a food processor and a blender. Those are a little bit more tricky I think because you have to stop more to check on them. I have never made butter but I have come close a couple of times lol.

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