How to Make Whipped Cream

You can whisk by hand, using a hand mixer, or using a stand mixer. If you make whipped cream using a stand mixer, be very careful of over-whipping.

  • Prep time: 5 minutes
  • Cook time:
  • Bowl chilling time: 20 minutes
  • Yield: about 2 cups


  • 1 cup cold heavy whipping cream
  • 1 to 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


1 Begin whipping the cream: Place a large bowl on top of a bag of frozen vegetables. Pour cold heavy whipped cream in the cold bowl. I use a hand whisk because it's easier to control how thick my whipped cream becomes. If you use a hand mixer, start at a low speed, and increase it as the cream thickens. Commence whipping.

Easy Homemade Whipped Cream - green bowl with heavy whipping cream and whisk

2 Add the sugar: Once the cream has thickened, but is not quite to soft peak stage, add the sugar. Continue whipping.

Easy Homemade Whipped Cream - green bowl with whipped cream adding sugar and whisking

3 Add flavoring: Continue whipping until the cream is just about as soft or as stiff as you want it, then add the vanilla extract (or any other flavorings you'd like to add).

Easy Homemade Whipped Cream green bowl with whipped cream and person adding vanilla

4 Use or store: Whipped cream is best if used right away. If you need to save it, store it in an airtight container in the refrigerator; you may need to re-whip slightly just before serving.

Easy Homemade Whipped Cream green bowl with whipped creamVanilla Whipped Cream green bowl with whipped cream


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  • Jeremy

    I make small amounts of whipped cream in a measuring cup with a stick blender. A cup of heavy cream (or even half and half), tablespoon of sugar and a dash of vanilla extract, blend it together and in minutes I have a perfect amount of whipped cream for a couple servings of pie or a parfait.

  • Ab

    My house has only two people, so I never want to make massive quantities of whipped cream. I put the cream in a lidded jar and shake it until it’s whipped. The sound it makes will change as you shake it.

  • steve maskery

    Hi Summer. I realise (or realize, if you prefer) that this us a US website, but many of us around the world use it. You might like to know that here in the UK, we have Double Cream (which is pretty much the same, I think, as your Heavy Cream), Single Cream (which is just a bit richer than your half-and-half, and whipping cream, which is between the two. It is fatty enough to whip up, but It most definitely is not the same as Double Cream .
    Two countries separated by a common language eh? :)

    • Summer

      Hi, Steve! Thanks for the great comment. I LOVE discussions like these. I have a question for you: When you make whipped cream like I describe in this post do you use double cream or whipping cream? Is there a preference for one or the other or do you just use whatever you have on hand? Thanks again for explaining the differences.