How to Make Perfect Whipped Cream

Super simple instructions on How to Make Perfect Whipped Cream every single time! This perfectly sweetened whip cream recipe uses only 3 basic ingredients (4 if you want to make it stable; instructions below) and has all the tips + tricks for light and creamy homemade whipped cream. It’s the easiest way to level up your pavlovas, cakes, pudding, cheesecakes, tarts and more. I’ve included my favorite trick for stabilized whipped cream so you can make it ahead of time and it will still hold beautiful shape!
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Super excited to share my favorite recipe for perfect whipped cream every single time! Whipped cream is the perfect topping for almost all of your favorite desserts. It’s perfect on top of pie, pavlovas, puddings, hot chocolate, cream puffs, cakes, with a bowl of fresh berries…

Name the dessert and it will probably be better with whipped cream! I even have a recipe in The Cake Book where you fold blood orange curd into the whipped cream and it’s so good (more on variations below!).

I love this particular recipe so much because it’s perfectly sweetened, the texture is light and refreshing and I include my favorite way to stabilize whipped cream which means it will last for several days in the fridge (I love to make ahead stuff!)

Step-by-Step Instructions for Perfect Whipped Cream

Below are step-by-step photos (with captions) to make Perfect Whipped Cream every time! My biggest tips are:

  • Make sure everything is cold. You don’t want your cream at room temperature. You have to start with cold cream. This will allow your whipped cream to whip to the highest heights. I like to place my whisk and bowl in the freezer while I gather my ingredients to make sure it’s nice and cold. You want to make sure your mixing bowl is as cold as your cream.
  • Don’t get impatient. It’s tempting to crank up your mixer to whip it fast, but you run the risk of making it grainy or worse-case scenario, actually making butter. 🫠
  • Go easy on flavor. I like my whipped cream lightly sweetened. Usually, whatever it is paired with (cakes, puddings, pies, meringues) are often quite sweet. I like the cool, refreshing, tempering effect that it has on sweets.
STEP ONE: Add cold, heavy whipping cream to a chilled bowl.
STEP TWO: Whip until you reach the medium-soft peak stage: it will hold some shape, but not super firm.
STEP THREE: Add in the confectioners’ sugar and whip until it returns to medium-soft peaks. Add the liquid, cooled gelatin (if using), as well as any extract/flavorings and whip until it returns to medium-soft peaks.
This is an example of soft peaks. You want it to hold its shape a little better than this, which is why we want *medium-soft* peaks. So keep whisking!
Perfect whipped cream in a glass bowl.
This is what it will look like when done. It’s holding its shape, it’s soft, billowy and voluminous. It’s also not grainy or stiff.
The overhead shot of a desert with berries.

Perfect Whipped Cream Q&A

What if I overbeat my whipped cream?

If you overwhip your cream and it starts to look stiff and grainy, add a tablespoon or two of heavy whipping cream and stir it into the mixture. It should loosen it up enough to make it usable again.

What are medium-soft peaks?

Soft peaks are soft, relaxed and their peaks don’t hold much shape. Stiff peaks, on the other hand, hold their shape and when you swirl a whisk into the mixture and then invert it, the tip of the whipped cream will point straight up or slightly off to the side. 

We’re looking for peaks that are somewhere in between; neither too soft nor too stiff. I like my whipped cream leaning closer to soft peaks than stiff, if that makes sense. I like when whipped cream is soft and billowy. I don’t want to see any hard angles. 

Do I need a mixer to make whipped cream?

Absolutely not! You can use a cold bowl and whisk and you’re less likely to over-whip your heavy whipping cream if you make it this way. For best results, make sure you’re starting with a very cold bowl, whisk and that your heavy whipping cream is chilled (I put it in the freezer for about 5 to 10 minutes beforehand).

Is this homemade cool whip?

Yep, it’s exactly like cool whip (but better!)!

Close up of a piece of pavlova.

How to Make Easy Stabilized Whipped Cream (Recipe)

What is stabilized whipped cream, you ask? Stable whipped cream will last for several days in an airtight container in the fridge. I honestly make stabilized whipped cream most of the time so I don’t have to think about making it the day I’m serving dessert. 

All you need to make whipped cream stable is one extra ingredient: unflavored gelatin.

To make it stable, I add 1 teaspoon of unflavored gelatin to 1 tablespoon of cold water in a small, microwave-safe bowl. Let sit for about 3 to 5 minutes until the melted gelatin is very thick and gelatinous (and ‘bloomed’) and then place in the microwave for 5 to 10 seconds or until the gelatin has melted. You want it liquid, but not hot. Stir frequently as it cools.

You’ll add the bloomed gelatin after you’ve added the confectioners’ sugar and returned the whipped cream to medium-soft peaks. Slowly stream in the still-liquid gelatin while constantly whisking. Whisk until you get that medium-soft peak consistency again.

Overhead shot of a pavlova dessert with fresh whipped cream.

Whip Cream Variations
(Additional Flavors)

Sugar for Whipped Cream

Sugar is the easiest way to make changes to your whipped cream. I like to use confectioners’ sugar (also known as powdered sugar and 10x) because it dissolves readily and offers some stability and shelf-life to your whipped cream.

In a pinch, you can use baker’s sugar or granulated sugar. Whip at a low speed, for longer, to give the sugar crystals time to dissolve so that your whipped cream isn’t gritty.

Brown sugar, dark or light, is an awesome way to add some flavor to your whipped cream. I would start with just 1 to 2 tablespoons and whip slowly, giving it time to dissolve into your whipped cream. This goes great with fall and winter desserts (pairs well with apples, pears, pecans and molasses flavors).

Add Some Spice

Think cinnamon, nutmeg, chai spices or five-spice powder. Start with ¼ to ½ teaspoon, tasting and adjusting as needed. Nutmeg whipped cream with banana cake sounds bonkers delicious.

Not a spice, but espresso powder would also be an amazing addition!

Extracts

Vanilla is a classic with whipped cream, using either real vanilla scraped from the pod, extract or vanilla bean paste. The French call this Chantilly Cream (Crème Chantilly). A touch of almond extract would be great with an apple cake like this one or coconut extract to pair with refreshing coconut cake.

Gimme all the Curds

Curd is a gorgeous way to add flavor to whipped cream. As I mentioned above, I have a delicious Blood Orange Curd in The Cake Book. Lemon Curd Whipped Cream on Angel Food or Pound Cake would be DELICIOUS.

Whipped cream on a whisk.

Perfect Whipped Cream Serving Ideas

Whipped cream and berries is the perfect combo and no place is it better than on this Chocolate Berry Pavlova (most of the photos on this page are of that pavlova!). This dreamy Chocolate Brownie Meringue Cake is begging for some whipped cream.

From my older recipes (but still delicious!), you could use this prefect whipped cream recipe for the Affogato Ice Cream Cake or with this Strawberry Scone Cakes. *Some of the older recipes need weights added, please leave a comment on whatever post you’d like weights added and I’ll get to it asap!

It would also be amazing on this Lemon Tart or these French Meringues.

Best Baking Tools Homemade Whipped Cram

These are the tools I use to make perfect whipped cream:

Electric Stand Mixer (I prefer the Artisan to the Professional)

Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!

whisk and/or a spatula the former if you want to whisk by hand and the latter to scoop out of the bowl.

My trusty scale for precision.

These glass bowls for chilling and whisking your cream.

For more fun shopping, check out my Shop (aka my favorite things!).

Chocolate pavlova with berries and whipped cream.

Below I include options for regular whipped cream or stable whipped cream, you decide (they taste exactly the same!). Enjoy with all of your favorite recipes!

Let’s make some perfect whipped cream!

Rebecca Firth

How to Make Perfect Whipped Cream

Super simple instructions on How to Make Perfect Whipped Cream every single time! This perfectly sweetened whip cream recipe uses only 3 basic ingredients (4 if you want to make it stable; instructions below) and has all the tips + tricks for light and creamy homemade whipped cream. It’s the easiest way to level up your pavlovas, cakes, pudding, cheesecakes, tarts and more. I’ve included my favorite trick for stabilized whipped cream so you can make it ahead of time and it will still hold beautiful shape!
5 from 2 reviews
Print Save Rate
Prep Time: 5 minutes
Course: Dessert
Keyword: Whipped Cream, Whip Cream, Dessert, How To, Stable, Stablized
Servings: 3 Cups

Ingredients

  • 1 1⁄2 cups (360 g) heavy whipping cream, cold
  • 4 1⁄2 tablespoons (32 g) confectioners’ sugar
  • 1 teaspoon real vanilla extract or paste

Instructions

  • To start, place the bowl, whisk and heavy whipping cream in the freezer for 5 to 10 minutes. This is *optional* but I love to do this while I'm getting out the sugar and extract. It will give you a head start.
  • Place the cold, heavy whipping cream in the bowl of an electric-stand mixer fitted with the whisk attachment. Whisk on medium speed until medium-soft peaks form. This should take just 2 to 3 minutes. The whipped cream will be soft, smooth and barely hold its shape. Sprinkle confectioners’ sugar over the top and whisk on medium until medium-soft peaks return, taking care not to over whip the cream. This should take about 1 minute more.
  • If making stable whipped cream (see note below) stream the liquid gelatin mixture in while whisking on low. Add in the vanilla extract, stirring with a spatula to combine.
  • Place the whipped cream in an air-tight container and stash in the fridge until ready to use.

Notes

Storage

Use immediately or store in an airtight container until ready to use. If you’re going to be storing it longer than several hours, opt for the Stabilized Whipped Cream (see below).

Stabilized Whipped Cream

To make it stable you’ll just need one extra step (that’s super easy!). Add 1 teaspoon of unflavored gelatin to 1 tablespoon of cold water to a microwave-safe small bowl. Let sit for about 3 to 5 minutes until it’s very thick and gelatinous and then place in the microwave for 5 to 10 seconds or until the gelatin has melted (you can also use a double boiler). You want it liquid, but not hot.
After you’ve added the confectioners’ sugar and returned the whipped cream to medium-soft peaks. Slowly stream in the liquid gelatin while constantly whisking. Whisk until you get that medium-soft peak consistency again.

Mixer vs Whisk

Whipped cream is a cinch to make with just a whisk and a bowl, no need for a mixer. The above instructions are for an electric-stand mixer and you can alternatively use a hand-held electric mixer (hand mixer) which I used in the photos.

Heavy Whipping Cream

This recipe calls for heavy whipping cream as it will whip up perfectly. Avoid using regular cream.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

Comments

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I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

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2 Comments

  • Sally May 4, 2023 at 6:21 PM

    5 stars
    Wonderful tips! Everyone needs to know!

    Reply