This is the season to enjoy warm mugs of hot cocoa and pumpkin pies. Homemade whipped cream is not the same as any other whipped cream. I will blow your mind if you’ve ever used whipped cream from a can or tub. It takes just three ingredients to make homemade whipped cream, it only takes five minutes, and you will have the creamiest, smoothest whipped cream you’ve ever had. I promise you that you will try it at least once.

First, let’s get to the point. First, make sure that you have the correct type of cream when making homemade whipped cream. It can be not very clear so let’s take an in-depth look.


You might think they sound the same. They’re all similar, but they are not the same. Choosing the wrong one could affect your results. Whipping cream contains between 30-35% of milk fat. Heavy Whipping Cream or Heavy Cream, two names for the same product, must contain at least 36% milk fat. The Heavy Whipping Cream and Heavy Cream with higher fats are better for the homemade whipped cream. You can whip it up quicker and more easily, and you will be able to create a stiffer peak (if you wish).

Instead of looking for “whipping”, look for “heavy.”

Do I need a mixer to make homemade whipped cream?

You don’t need much more than a bowl and a whisk to make homemade whipped cream. It takes only five minutes of intense triceps work. It’s much simpler to use a stand mixer or hand mixer. I can whip heavy cream into cream in five minutes by hand. It takes me two and a half minutes to whip cream with a hand mixer.


Whip cream made at home is best when it’s fresh before serving. It’s quick and easy to make homemade whipped cream. You can keep it in the refrigerator for up to a day, but it will gradually deflate. You can stabilize homemade whipped cream to make it last longer. Usually, you add additional ingredients. 


You can also freeze leftover whipped cream! Add a few dollops to a parchment-lined baking sheet to freeze leftover whipped cream. Once solid, transfer to a freezer bag. Frozen whipped cream dollops can last for three months in the freezer. The frozen whipped cream can be used immediately by adding a dollop to hot coffee or cocoa.


Your heavy cream will get stiffer as you whip it. First, you will achieve soft peaks and then stiff peaks. Then, if you continue whipping the cream, the fat molecules will separate from the water. You will create butter. This is not the way you want to go. It is up to you to decide whether you prefer soft or hard peaks. A soft peak is best for things like pie. It will make the pie look more rounded. Hot cocoa is a good example. I prefer a stiffer peak to ensure the hot chocolate stays tall and fluffy in the mug, much like a large cumulous cloud.

The soft peak stage occurs when the beater is pulled out from the bowl of whipped cream and forms a peak that slopes to the side. When you take out the beater, stiff peaks will be straight up. It would be best not to beat the stiff peak stage unless you make butter.


It takes just three ingredients and only five minutes to make homemade whipped cream. However, it is creamier and more dreamy than whipped cream made from cans or tubs.

Prep time: 5 minutes

Total Time: 5 minutes

Servings: Each 1/4 cup


  • 2 Tbsp Granulated sugar ($0.04)
  • 1 tsp vanilla extract ($0.30)
  • 1 cup of heavy cream/heavy whipping cream ($0.78)


  • Combine the sugar, vanilla, heavy cream, and milk in a glass or metal bowl. Use either a stand mixer* or a hand mixer to whip the cream until it forms soft peaks (depending on which preference you have, approximately 2-3 minutes). To avoid whipping too much, stop the mixer from time to time.


This can also be done by hand. Pre-chilling your bowl before whipping is helpful if you use your hands to whip the batter.


Calories: 70.93 Kcal Carbohydrates 1.28 g Protein 0.57 g Fat 7.16 g Sodium 5.39 mg Fiber 0