Use this simple recipe and learn how to make whipped cream. All store-bought varieties contain palm oil which means my family hasn’t had whipped cream (for years!) until I learned how easy it is to make.
This homemade whipped cream is the perfect topping for desserts, hot cocoa, breakfast items, and more. You can literally whip some up in 5 minutes.
If you have leftover heavy cream, making whipped cream is the perfect way to use it so it doesn’t go to waste. However much heavy cream you use, once it’s whipped, it will double in volume. For example, one cup of liquid cream will make two cups of whipped cream. So pour whatever amount you have into a chilled metal bowl (metal is preferred but you can use a glass bowl), whip it up, and enjoy!
Note: You can also make whipped cream with light whipping cream when the metal bowl and cream are chilled. Heavy cream will whip up faster but you can use light cream if that’s what you have.
How to Make Whipped Cream
The key to successfully whipping cream is to keep the heavy whipping cream cold. Very cold… the colder the better. You can put the heavy cream in the freezer for 10 minutes before using it to make it extra cold. Don’t set it on the counter until you are ready to measure, pour, and use it in the recipe.
Also, put the mixing bowl and the beaters or whisk in the refrigerator prior to using them. Chilling them in the fridge for 10 – 15 minutes will make a big difference in how fast the cream whips up. A chilled metal bowl is better than using a chilled glass or plastic bowl, but use whatever you have.
If you want to avoid palm oil, be sure to read labels before buying heavy cream, whipping cream, or heavy whipping cream. Organic heavy cream will not contain palm oil. Non-organic heavy cream will. Please read more on this below.
What Equipment You Need to Make Whipped Cream
If you have a hand mixer, stand mixer, or food processor, it’s very simple to make whipping cream from scratch. You can use regular beaters or a whisk attachment. If you don’t, you make it by hand with a whisk. It will be more labor intensive but it isn’t difficult; it will just take more time. Again, having everything chilled in advance will make it faster.
Whipped Cream Recipe Ingredients
- 2 cups organic heavy cream, whipping cream, or heavy whipping cream
- 5 – 6 tablespoons confectioners sugar / powdered sugar
- 1 – 2 teaspoons pure vanilla extract (optional)
You can use whatever amount of heavy cream you have and easily halve or double this recipe. If you use light whipping cream, be sure the cream and bowl are chilled.
- Cold metal bowl
- Cold beaters, whisk, or balloon whisk
- Stand mixer, hand-held mixer, food processor, or metal whisk by hand
- You can use a whisk attachment or regular beaters if using a hand or stand mixer
- Chill mixing bowl and beaters or whisk.
- Add heavy cream to chilled mixing bowl. (Take the heavy cream from the fridge right when you are ready to make the whipped cream.)
- Start on low and increase to medium speed. If you don’t have a mixer, you can use a wire whisk or balloon whisk and beat by hand.
- Mix until soft peaks form. You will be able to tell by looking at it if it is the consistency of whipped cream.
- Once the soft peaks form, add confectioners sugar and vanilla extract. Continue whisking to incorporate but don’t overwhip. It should have the consistency of whipped cream, light and airy. You don’t want it to be clumpy or to deflate. Don’t overwhip.
Note: Be sure you don’t add extra confectioners sugar or vanilla extract. The cream won’t whip if you do.
How to Make Flavored Whipped Cream
You can make vanilla, chocolate, strawberry, or peppermint whipped cream very easily.
To make vanilla whipped cream
Add pure vanilla extract after whipping so soft peaks form. Add 1 teaspoon per cup of heavy whipping cream.
To make chocolate whipped cream
Add 3 tablespoons of cocoa powder per cup of heavy cream when you add the confectioners sugar. Be sure to add the cocoa powder after you have whipped enough so the cream peaks.
To make peppermint whipped cream
Add ⅛ teaspoon peppermint extract after soft peaks form. A little goes a long way with peppermint extract but you can add more to your liking.
And of course, you can combine any of these to make vanilla peppermint whipped cream or chocolate peppermint whipped cream.
How to make strawberry whipped cream
Pulverize strawberries and incorporate them into the heavy cream once it’s whipped. Whisk to combine the strawberries. You want the cream to be thick and fluffy, not watery. Use 3 – 4 strawberries per cup of heavy cream.
How to Make Stabilized Whipped Cream
Adding confectioners sugar, also called powdered sugar, will help stabilize whipping cream you make at home. It will also help thicken it up. Using confectioners sugar instead of granulated sugar or cane sugar is important to help stabilize the cream. Confectioners sugar contains starch that helps achieve this.
Whip the cream until soft peaks form. Add the confectioners sugar and vanilla extract after you have already whipped the cream. Continue whisking to combine the ingredients until they are mixed together. You can also add a tablespoon of cornstarch per once cup of heavy cream.
What to Serve with Homemade Whipped Cream
Whipped cream is a versatile topping. The serving suggestions are endless. You can use it to top:
- Cupcakes, pies, angel food cake, strawberry shortcake, pound cake, cheesecake, etc.
- Palm oil free ice cream, milkshakes, sundaes
- Blackberry cobbler
- Strawberries, blueberries, blackberries, etc.
- Chocolate mousse, pudding, gelatin
- Hot chocolate, coffee, iced coffee, etc.
- Chocolate chip waffles for regular waffle iron or Belgian waffle maker
- Fluffy pancakes
- And of course, it’s delicious on its own
Palm Oil in Whipped Cream and Whipped Topping
Palm oil ingredients (and extra chemicals) are common in store-bought whipped cream and whipped toppings. The great news is learning how to make whipped cream at home is easy. Learn more about making palm oil free desserts.
Brands such as Reddi-Wip Whipped Cream contain Mono- & Diglycerides. This ingredient is typically made with palm oil ingredients. In addition to Reddi-Wip Whipped Cream, you will find store brands in grocery stores which also contain palm oil ingredients.
Brands such as Cool Whip Frozen Whipped Topping contains palm oil in the form of Hydrogenated Vegetable Oil (palm kernel oils). In addition, the Polysorbate 60 and Sorbitan Monostearate likely contain it as well. Store brands also contain them.
Favorite Day Whipped Dairy Topping at Target (all flavors, including Marshmallow Whipped Dairy Topping, Peppermint, Gingerbread, Original, Extra Creamy, etc.) contain Mono- & Diglycerides as well.
How to Make Whipped Cream Without Palm Oil
A great place to buy Organic Heavy Cream is Costco. Costco sells Horizon Organic Heavy Whipping Cream in half gallon containers (1.89L) especially around the winter holidays when baking is popular. (I have also seen it sometimes in May – August.) You will typically see it just outside the egg and dairy room.
My local grocery store carries Horizon Organic Heavy Whipping Cream in a smaller size but ounce-per-ounce, it’s more expensive than buying it at Costco.
Wherever you shop, it’s important to choose organic whipping cream. Non-organic brands most always contain palm oil ingredients. In all of my searching, I only found one non-organic heavy cream without palm oil. It was at Trader Joe’s.
I looked at my local Target to see what was available. Here’s what I found.
Heavy Cream *with* Palm Oil at Target
Heavy cream with palm oil ingredients Mono- & Diglycerides and Polysorbate 80. Note that they are all non-organic:
- Good & Gather Whipping Cream (Target brand)
- Kemps Heavy Whipping Cream
- Shamrock Farms Heavy Whipping Cream
Heavy Cream without Palm Oil at Target
Heavy cream without palm oil ingredients:
- Good & Gather Organic Heavy Whipping Cream
Finding Palm Oil Free Heavy Cream
As stated above, Costco often sells Horizon Organic Heavy Whipping Cream more economically than other grocers. You’ll also find organic brands in grocery stores (Fry’s, Safeway, Albertson’s, Jewel, Kroger, Sprouts, Whole Foods, etc.) and sometimes at Walmart.
Straus Organic Heavy Whipping Cream is delicious and is available in pints (473ml). Depending on where you live, you may find it at Safeway, Whole Foods, Sprouts, local markets, food co-ops, etc.
How do I make my own whipped cream?
Making your own whipped cream is simple. Use heavy whipping cream, a chilled metal bowl (metal is preferred but glass or plastic will work; just be sure it’s cold), and a hand or stand mixer, food processor. You can also whisk by hand. Add confectioners sugar (2 – 3 tablespoons per cup of cream). Whisk until soft peaks form. You can also add vanilla extract (1 teaspoon per cup of heavy cream) if you wish.
Can you turn cream into whipped cream?
Yes, it’s easy to turn cream into whipped cream. Whisk it and add powdered sugar.
What is homemade whipped cream made of?
Homemade whipped cream is made from heavy whipping cream and confectioners sugar (also called powdered sugar). You can also add vanilla extract.
Why is my cream not whipping?
Your cream may not be whipping if you added too much confectioners sugar. Also, for best results, put the bowl in the fridge for 10 – 20 minutes to make it extra cold. A metal bowl is better for whipping cream than a glass or plastic bowl. Be sure the heavy cream is cold.
How long does it take for cream to become whipped cream?
Using a whisk attachment on a hand mixer or stand mixer on medium speed, cream can become whipped cream in less than 5 minutes.
Is heavy cream and heavy whipping cream the same thing?
Yes, in the United States, heavy cream and heavy whipping cream are the same. The FDA sets the standards of composition for different types of cream. These standards give minimum milkfat requirements which must be met if the product is to be shipped in interstate commerce. Heavy cream must have at least 36% milkfat.
What is the difference between heavy cream and light whipping cream?
The difference is in the amount of milkfat. According to the USDA, light whipping cream must contain at least 30% milkfat but less than 36% milkfat. Heavy cream contain a minimum of 36% milkfat.
Can I make whipped cream out of milk?
You can use full fat, whole milk to make whipped cream. It will not work well with fat free, skim, or 2% milk.
How long will homemade whipped cream last?
You can keep homemade whipped cream up to three days in the refrigerator. Be sure it is covered. You can store whipped cream in a bowl with excess room at the top and seal with a lid.
How long does it take to whip whipped cream?
If you are using a stand mixer, handheld electric mixer, or a food processor, it takes around 4 – 5 minutes to whip whipped cream. The more heavy cream you are using, the longer it will take.
What is the fastest way to whip cream?
The fastest way to whip cream is to use a food processor or stand mixer with whisk attachments.
Why is my whipping cream not thickening?
There can be several reasons your whipping cream isn’t thickening. You need to use very cold heavy cream. It also helps to use a chilled metal bowl. Be sure to not use too much confectioners sugar. Add vanilla extract sparingly.
Can you over whip cream?
It is possible to overwhip whipped cream. If you do, it may become grainy. You want to mix until soft peaks form. You can add confectioners sugar and vanilla or peppermint extract, etc. after the peaks but whisk to incorporate. Don’t over whisk or over blend. It can become crumbly.
How long do you whip heavy whipping cream by hand?
It will take a good 8 – 10 minutes to whip heavy whipping cream by hand. Be sure to use a cold bowl.
Do you need a cold metal bowl to make whipped cream?
People favor chilling metal bowls for whipped cream recipes over plastic and glass bowls because metal stays cold when chilled.
How do you make whipped cream at home?
Simply whisking heavy cream and confectioners sugar, you can make whipped cream at home. The recipe is easy to make with a hand mixer or stand mixer with a whisk attachment, or a food processor.
Easy Whipped Cream Recipe
After learning how to make whipped cream and making it for the first time, I couldn’t believe how simple it was. The first time I made it, I started whisking by hand and then changed midway through and used my hand mixer with one beater to whip the cream. It worked really well and was simple.
I didn’t notice what I thought was my hand whisk was actually a whisk attachment that fit into my hand mixer. (I’m a learning-as-I-go baker! If I can do it, so can you!) So the second time I made this whipped cream recipe, it was even easier. Using a whisk attachment was fast and easy.
After making it at home, it will be hard to go back to chemical-laden store-bought whipped cream. Enjoy it on ice cream, a chocolate milkshake, a peanut butter milkshake, on top of buttermilk cake, and on breakfast foods such as homemade Belgian waffles and fluffy pancakes.
Thank you for reading about how to make whipped cream at home so it’s palm oil free. Once you start making desserts from scratch, it gets easier and easier!
How to Make Whipped Cream
- Cold metal bowl glass bowl or plastic work as well
- Cold beaters, whisk, or balloon whisk
- Stand mixer, hand-held mixer, food processor, or metal whisk by hand
- 2 cups organic heavy cream whipping cream, or heavy whipping cream
- 5 - 6 tablespoons confectioners sugar / powdered sugar
- 1 - 2 teaspoons pure vanilla extract optional
- It's best to start with a cold mixing bowl and whisk attachment.
- Measure and pour cold heavy cream to chilled mixing bowl.
- Using whisk attachment or regular beater, blend cream on low and increase to medium speed. If you don't have a mixer, you can use a wire whisk or balloon whisk and beat by hand.
- Continue whipping for several minutes until soft peaks form. It will have the consistency of whipped cream.
- After the peaks form, add confectioners sugar and vanilla extract (optional). Continue whisking to incorporate until light and airy. You don't want it to be clumpy or to deflate. Don't overwhip.