Learn how to make homemade whipped cream with just 3 ingredients. This whipped cream recipe works with a stand mixer, electric mixer, food processor, or a whisk and bowl!
Prep Time5 minutesmins
Inactive Prep20 minutesmins
Total Time5 minutesmins
Course: Dessert
Cuisine: American, British
Keyword: How to Make Whipped Cream, Whipped Cream Recipe
Place a medium or large mixing bowl (preferably a metal one) and whisk into the freezer for 10 minutes (or the refrigerator for 20-30 minutes).
Add the sugar, cream, and any optional flavorings to the bowl, then whisk by hand until the cream forms a stiff peak. Be careful not to over-mix.
Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
To prepare using a stand mixer:
Place the mixing bowl and whisk attachment into the freezer for 10 minutes (or the refrigerator for 20-30 minutes).
Connect the whisk attachment to your mixer, then add the sugar, cream, and any optional flavorings to the chilled bowl. Start with the mixer on medium-low speed and slowly increase to medium-high as it begins to thicken. Beat until the cream reaches a stiff peak, being careful not to over-mix.
Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
To prepare using a handheld electric mixer:
Place a medium or large mixing bowl (preferably a metal one) and mixer attachment into the freezer for 10 minutes (or the refrigerator for 20-30 minutes).
Add sugar, cream and any optional flavorings to the mixing bowl. If your electric mixer comes with a whisk attachment, attach that instead of the beaters. Start with the electric mixer on low speed and slowly increase to high speed as it begins to thicken. Beat until the whipped cream reaches a stiff peak, being careful not to over-mix.
Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
To prepare using a food processor:
Add sugar, cream, and optional flavorings to the food processor bowl (no need to chill it first). Process until the cream reaches a stiff peak, being careful not to over-mix, 1-2 minutes.
Use immediately for best results, or store in an airtight container in the refrigerator for up to 12 hours. Briefly re-whisk by hand before serving.
Notes
You can still whip the cream without chilling the bowl and whisk first, if you're short on time. However, for the best texture and volume, it’s important to use cream straight from the refrigerator, and chilling the bowl helps ensure that the cream stays cold during the whipping process.For a maple whipped cream, swap in pure maple syrup for the sugar. See my post notes for additional flavoring options. If you're serving whipped cream alongside a very sweet dessert, you can omit the sugar from this recipe entirely (or cut the sugar in half). Serving unsweetened whipped cream is a great way to mute the sweetness.If you want to use a sugar substitute in this recipe, I highly recommend Swerve Sweetener. It can be swapped out evenly (1 cup Swerve = 1 cup sugar), and it doesn't have a weird aftertaste, in my opinion.