I used to think whipped cream was just one of those things you grabbed at the store and didn’t even question. Until I made my own, that is. But once you start making it yourself, it’s really hard to go back to the storebouht versions.

This homemade vanilla whipped cream is lighter, softer, and guess what? It actually tastes like vanilla, instead of just…sweet air.

Why You’ll Love This Whipped Cream

This simple whipped cream has only three ingredients, comes together in minutes, and you can adjust the sweetness to exactly how you like it. It’s one of those small upgrades that makes every dessert or sweet treat it comes in contact with taste 10 times better.

Ingredient Notes

• Use very cold heavy whipping cream for the best results (this is what gives you volume and structure).
• I like to use powdered sugar (over granulated sugar) because it sweetens and helps stabilize the whipped cream slightly.
• Use a high-quality vanilla extract, since this is the primary flavor. You want it to be a good one.

Step-By-Step Instructions

1. Chill your mixing bowl and beaters for 10–20 minutes (this helps the cream whip better).
2. Pour the very cold heavy whipping cream into the chilled bowl.
3. Add the powdered sugar and vanilla extract.
4. Beat on medium speed until soft peaks form (when the cream holds its shape but gently folds over), about 2 minutes. It may take a little longer if you’re using a hand mixer.
5. Continue to stiff peaks if you want it thicker for piping or topping desserts (another 30 seconds to 1 minute).
6. Use whipped cream immediately or store in the refrigerator for 2-3 days.

Recipe Tips & Notes

• I like to use a stainless steel bowl to make whipped cream.
• Use very cold cream and a cold bowl, it just makes everything easier.
• If you’re using a stand mixer, don’t walk away while its mixing. It goes from perfect to overwhipped quickly (as me how I know this).
• For lightly sweet whipped cream, use about 1–2 tablespoons of powdered sugar per cup of cream. Adjust the sweetness to your liking.
• 1 cup of heavy whipping cream makes about 2 cups of whipped cream. 
• If you overwhip it on accident, just fold in a splash of fresh cream to smooth it out. 
• You can easily double or even triple this recipe if you need a bigger batch, just make sure you have a big enough bowl (unles you want to splatter cream all over your kitchen, haha).

Storage & Reheating

Store the whipped cream in an airtight container in the refrigerator for 2–3 days. If it softens, gently rewhip it before serving.