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A glass of whipped cream with a strawberry on top and others in the background
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5 from 4 votes

How to Make Whipped Cream

Homemade Whipped Cream comes together in 5 minutes in this easy recipe! Made with just 4 simple ingredients, this luxurious cream is perfect for dolloping, icing, or snacking by the spoonful!
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Servings: 6 cups
Calories: 434kcal


  • 3 cups heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt


  • I like to make sure that both my mixing bowl and beaters are cold before starting on my whipped cream, which can easily be achieved by sticking them in the freezer for a few minutes or in the refrigerator for about 30. Once both are ready to go, add the heavy cream to your mixing bowl and beat at medium low speed. Once it begins to thicken somewhat after 1-2 minutes, speed it up.
  • Once it gets to soft peaks, add in remaining ingredients and beat until cream has hit stiff peaks and is smooth, thick and rich. Make sure not to over beat.
  • You can also halve this recipe if you need to.


If you’ve overwhipped your cream, don’t sweat it just yet! You might be able to salvage it. At this point, the mixture is grainy and losing volume quickly because the fats and liquids are separating. Depending on how over-whipped the cream is, a quick stint in the fridge might solve the issue.
To give it a shot, simply cover the bowl and place it in the fridge for 30-60 minutes, then stir with a spatula. The mixture might come together but, if the cream is too separated, it might not.
For a quicker fix, try stirring in a few extra tablespoons of heavy cream with a spatula. If that doesn’t work either, you’ll need to start over again.


Calories: 434kcal | Carbohydrates: 8g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 142mg | Potassium: 91mg | Sugar: 5g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg