Indulge in the ultimate creamy delight with homemade 3 Ingredient Whipped Cream! Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make. So, put away the store-bought stuff and embrace the joy of creating that perfect topping that will leave everyone wanting more.
Why Homemade Whipped Cream is Better
When it comes to whipped cream, homemade is always better! Unlike the canned stuff, homemade whipped cream allows you to control the quality of ingredients, resulting in a fresher and more flavorful topping. You can also avoid unnecessary additives and preservatives often found in whipped cream from the grocery store.
The homemade version also allows you to adjust the sweetness and flavor according to your preference, ensuring a personalized experience with every spoonful.
3 Ingredient Whipped Cream
Making homemade whipped cream requires just a few simple ingredients you likely already have in your kitchen. The main ingredient is cold heavy cream with the emphasis on “heavy”. This fat content is essential for getting that desired consistency and stability of whipped cream.
To enhance the flavor, you’ll also need a sweetener such as granulated sugar or powdered sugar. The sugar adds sweetness and helps stabilize the whipped cream, ensuring it holds its shape for longer.
Finally, a touch of vanilla extract provides a subtle flavor to your whipped cream.
Honestly, I totally prefer making mine without the vanilla. Grandma ALWAYS made her whipped cream with just the heavy cream and a touch of sugar, and I’ve always preferred making it that way as well.
See the recipe card below for exact amounts.
What is the difference between Heavy Cream and Whipping Cream?
Heavy Cream– AKA heavy whipping cream, must contain a percentage of milk fat of at least 36% or more, according to the FDA.
Whipping Cream– Whipping Cream must contain 30-35% milk fat, so it can be used in this recipe if a lighter fat content is desired. It will still whip up nicely and be just as delicious, if you opt for this choice.
The lighter fat content may not seem like a big deal when making a topping for dessert, but be sure to use the recommended cream as stated in other recipes because it can change the result of a mousse or soup, and other dishes.
How to Make Fresh Homemade Whipped Cream
Now that we have the ingredients ready, let’s get into this easy recipe for homemade whipped cream.
Chill your mixing bowl and beaters: Place your mixing bowl and beaters in the freezer for at least 20 minutes before you start. Using a chilled bowl and utensils helps to keep the cream cold and helps everything whip up better. You can omit this step if you’re short on time, but make sure your heavy cream is cold. I also get the best results when I use a metal bowl.
Measure the ingredients: Measure the desired amount of heavy cream, sugar, and vanilla extract according to your recipe or personal preference. It’s crucial to have the correct ratio of ingredients for a perfectly balanced whipped cream. I only use 1 tablespoon of sugar and sometimes even less when I make my whipped cream as I like it with just a bit of sweetness and would rather taste more of the fresh cream. Feel free to add more or less to your taste.
Combine the ingredients: Pour the heavy cream into the chilled mixing bowl and beat with an electric mixer at medium-high speed. You can also use a stand mixer with the whisk attachment. Add the sugar and vanilla extract and beat until medium peaks form. You’ll know it’s ready when you raise the beaters or whisk and the peaks droop slightly.
You can beat until stiff peaks form, but be careful not to overmix, as this can make the texture grainy! Medium-stiff is fine for most desserts.
Serve immediately or refrigerate: Homemade whipped cream is best enjoyed immediately after whipping. However, if you need to make it ahead of time, transfer it to an airtight container and refrigerate for up to 24 hours. Give it a gentle whisk before serving to restore its light and airy texture.
Recipe Notes for Fresh Whipped Cream
- I prefer to use heavy cream when making fresh whipped cream. You can use light whipping cream in this recipe as they are interchangeable, but because of the higher percentage of milk fat in heavy cream, your whipped cream will hold its shape better and longer when used.
- Either confectioner’s sugar or granulated sugar can be used. I usually use granulated sugar when making a small batch, but then switch to powdered sugar when either doubling or tripling the recipe for a smoother texture. Increasing the granulated sugar will just make the whipped cream grainy; it still tastes ok but won’t be smooth.
- Using 1 cup of heavy whipping cream will result in about 2 cups of whipped cream.
Uses for 3 Ingredient Whipped Cream
Homemade whipped cream is incredibly versatile and can be used in a variety of ways. Here are some serving suggestions (using some of my recipes!) to inspire you:
- Whip up a batch to top off your favorite desserts like pies, cakes, tarts, or ice cream sundaes.
- Add a dollop of homemade whipped cream to your favorite hot beverages like hot chocolate, coffee, or chai.
- Serve fresh whipped cream alongside a platter of fresh fruit for a light and refreshing dessert.
- Instead of the traditional maple syrup, top your pancakes or waffles with a generous serving of 3 ingredient whipped cream.
- Layer it with mousse, pudding, or fruit in elegant dessert glasses to create beautiful and decadent parfaits.
- Need a whipped cream that holds its shape longer? Try my Stabilized Whipped Cream recipe instead! Use it in place of Cool Whip.
- Blend homemade whipped cream into your milkshakes or smoothies for an extra creamy and velvety texture.
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3 Ingredient Whipped Cream
This 3 Ingredient Whipped Cream is perfect for topping off a slice of pie, any dessert, and even a cup of hot cocoa! Homemade whipped cream is a yummy treat that doesn’t require a lot of effort or ingredients. Fresh is best!
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Instructions
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Place a large mixing bowl and the whisk attachment or beaters (if using a hand held mixer) into the freezer for at least 20 minutes to chill. The reason being, the colder equipment combined with the cold cream will result in more volume. If you’re tight on time, you can omit this step. just make sure your heavy cream is really cold.
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Pour the cream into the mixing bowl and beat at medium-high speed before adding the sugar and vanilla extract. Beat until medium stiff peaks form. You’ll know when you raise the whisk or beaters and the peaks droop slightly. Medium peaks are perfect for most desserts. You can beat until stiff peaks are formed, but be careful not to over mix!
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Serve immediately or store in the refrigerator in an airtight container for up to 24 hours. When using leftovers, mix again for 10-20 seconds to incorporate any liquid at the bottom of the bowl.
Notes
- I prefer to use heavy cream when making fresh whipped cream. You can use whipping cream in this recipe as they are interchangeable, but because of the higher percentage of milk fat in heavy cream your whipped cream will hold it’s shape a bit better and longer when using it.
- Either powdered sugar or granulated sugar can be used. I usually use granulated sugar when making a small batch, but then switch of to powdered sugar when either doubling or tripling the recipe for a smoother texture. Increasing the granulated sugar will give just make the whipped cream grainy. It still tastes ok, but won’t be smooth.
I only use 1 tablespoon of sugar when I make my whipped cream as I like it with just a bit of sweetness and would rather taste more of the fresh cream. Feel free to add more or less to your taste. - Using 1 cup of heavy cream or whipping cream will result in about 2 cups of whipped cream.
- Nutritional information has been calculated for 1/4 cup per person.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg
