Skip the tub of store-bought topping and make homemade whipped cream instead. This simple vanilla whipped cream, also known as chantilly cream, takes only a few minutes, uses three basic ingredients, and tastes fresh, rich, and beautifully light.
This homemade whipped cream recipe is lightly sweetened and flavored with vanilla for a classic chantilly cream that works with almost any dessert. It is soft, creamy, and fluffy, with a clean dairy flavor that packaged whipped toppings cannot match. Once you learn how easy it is to whip cream at home, it becomes one of those kitchen basics you will make again and again.
Table of Contents
- Why you’ll love this recipe
- Ingredients and substitutions
- The different types of cream
- Tools you’ll need
- How to make whipped cream or chantilly cream
- Baker’s tips
- Variations
- Storage
- FAQs
- How to use whipped cream
- Homemade Whipped Cream Recipe
Why you’ll love this recipe
- It is quick, easy, and made with only three ingredients.
- The flavor is rich, fresh, and much better than most store-bought whipped toppings.
- You can adjust the sweetness and vanilla to suit your dessert.
- It is light enough for fruit and hot cocoa, yet creamy enough for pies, cakes, cupcakes, and pastries.
- This homemade whipped cream can be made with a stand mixer, hand mixer, or a whisk.
Ingredients and substitutions
You only need heavy whipping cream, sugar, and vanilla extract to make this easy homemade whipped cream. The full ingredient amounts are listed in the recipe card below, but these notes will help you choose the best options before you start.
- Heavy cream – Heavy cream, also called heavy whipping cream, is the best choice for making whipped cream because it has enough fat to whip into a stable, fluffy texture. Whipping cream or light whipping cream can also be used, but it will be softer and will not hold its shape as long. Do not use half-and-half because it does not contain enough fat to whip properly.
- Sugar – Granulated sugar and powdered sugar both work well. Granulated sugar gives a clean sweetness, while powdered sugar dissolves quickly and can help create a slightly smoother texture. Use whichever one you have on hand.
- Vanilla – Pure vanilla extract adds warm flavor and turns plain whipped cream into chantilly cream. Vanilla bean paste or the seeds from a vanilla bean can also be used for a more pronounced vanilla flavor.
The different types of cream
For the best homemade whipped cream, it helps to understand the common types of cream available in grocery stores.
- Heavy cream or heavy whipping cream usually contains about 36% fat. This is the ideal cream for chantilly cream because it whips up full, rich, and fluffy. It also holds its shape well, making it a good choice for topping desserts or piping onto cupcakes.
- Whipping cream or light whipping cream has a lower fat content, usually around 30%. It can be whipped, but the finished cream will be softer and less stable. It is best served right away and is not ideal when you need whipped cream to hold its shape for a long time.
You may also see double cream, which is more common in the United Kingdom. It has a higher fat content, around 48%, and can be served as is or whipped. It is not as widely available in many U.S. grocery stores.
Tools you’ll need
- For a small batch made by hand, use a mixing bowl and a whisk.
- For a larger batch, use a stand mixer fitted with the whisk attachment or an electric hand mixer.
How to make whipped cream or chantilly cream
Add the cold heavy whipping cream, sugar, and vanilla extract to a mixing bowl or the bowl of a stand mixer. Begin on low speed to help dissolve the sugar and prevent splashing. Once the mixture looks smooth, increase the speed to medium and whip until stiff peaks form.
Stiff peaks mean the whipped cream holds its shape when you lift the whisk. The peak should stand up without collapsing, but the cream should still look smooth and creamy. Stop as soon as you reach this stage, because over-whipping can cause the cream to curdle and separate.
Baker’s tips
- Use cold cream straight from the refrigerator. Cold cream whips faster and creates a better texture.
- For extra insurance, chill the bowl and whisk attachment before starting, especially if your kitchen is warm.
- Do not walk away while the mixer is running. Whipped cream can go from perfect to over-whipped very quickly.
- After stopping the mixer, check the bottom of the bowl. If any cream is looser than the rest, gently fold or whisk by hand until evenly combined.
- Taste before the cream is fully whipped so you can adjust the sweetness or vanilla without overmixing later.
Variations
This basic homemade whipped cream recipe is easy to customize. Keep the same cream-to-sugar ratio as a starting point, then add flavors that complement your dessert.
- Use almond extract for a nutty flavor, but start with a small amount because it can be strong.
- Add orange extract for a citrus note that pairs well with chocolate, berries, and cream pies.
- Replace part of the vanilla with Irish cream for a richer whipped cream with a dessert-like flavor.
- Add a small amount of rum-style flavoring for a tropical dessert topping.
- Fold whipped cream into whipped cream cheese for a creamy pie filling.
- Fold it into whipped mascarpone for a richer filling for fruit pies or layered desserts.
Storage
Because whipped cream is made from dairy, it should be stored in the refrigerator. Keep it in an airtight container and use it within 3 days. If it loosens slightly after chilling, whisk it gently by hand until it thickens again.
For the best texture and appearance, serve homemade whipped cream soon after making it. Heavy cream will hold up better than light whipping cream, especially if you plan to pipe it or use it as a topping for cakes and cupcakes.
FAQs
Chantilly cream is sweetened whipped cream flavored with vanilla. It is commonly used as a topping for desserts, fruit, pies, cakes, and warm drinks.
Whipped cream can refer to cream that has been whipped with or without sugar. Chantilly cream usually means whipped cream that is sweetened and flavored with vanilla. This recipe is a classic vanilla chantilly cream.
Yes. You can make whipped cream by hand with a bowl and whisk. It takes more time and arm strength, but it works well for small amounts. For larger batches, a stand mixer or electric hand mixer is easier.
Yes. When whipped to stiff peaks, this cream can be piped. Heavy whipping cream is the best choice if you want the piped shape to hold well.
Cream usually doubles in volume when whipped, so 1 cup of heavy whipping cream makes about 2 cups of whipped cream.
Over-whipped cream can look curdled and begin to separate. If this happens, mix in fresh cream 1 tablespoon at a time until the texture becomes smoother.
How to use whipped cream
- Spoon it over fresh berries or sliced fruit.
- Use it as a topping for chocolate cupcakes, vanilla cupcakes, or simple sheet cakes.
- Add it to cream pies, chocolate pies, or chilled no-bake desserts.
- Serve it with hot cocoa, coffee drinks, waffles, pancakes, or French toast.
- Pipe it over mini tarts, trifles, puddings, or ice cream pies.
Hungry for more?
Save this easy homemade whipped cream recipe for the next time you need a simple, fresh topping for desserts, drinks, or fruit.
Homemade Whipped Cream
Equipment
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Stand mixer, electric hand mixer, or whisk
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Mixing bowl
Ingredients
- 1 cup heavy whipping cream, 236 g, cold
- 2 tablespoons granulated sugar, 23 g
- 1 teaspoon pure vanilla extract
Instructions
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Add the cold heavy whipping cream, sugar, and vanilla extract to a mixing bowl or stand mixer bowl. Stir on low speed, or whisk gently by hand, until the sugar begins to dissolve. Taste and adjust the sweetness if needed.
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Beat with a whisk, electric hand mixer, or stand mixer fitted with the whisk attachment on medium speed until stiff peaks form. Stop as soon as the whipped cream holds its shape. Do not over-whip.
Notes
- If using powdered sugar instead of granulated sugar, use 3 tablespoons to 1/4 cup, depending on how sweet you want the whipped cream.
- Whipped cream can be made by hand with a whisk, especially for small batches, but a mixer is easier for larger amounts.
- For the best results, start with cold cream and avoid over-whipping.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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