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This whipped cream recipe with vanilla uses just 3 ingredients and takes less than 5 minutes to make! It's light, fluffy, and the perfect topping for pies, cakes, fruit, pancakes, and more.
Like many kids of the ’80s and ’90s, I grew up on frozen Cool Whip and cans of whipped cream.
Sure, they tasted good, but one glance at the ingredient list on store-bought whipped toppings is enough to make you think twice (what is all of that stuff?!).
The good news is that making homemade vanilla whipped cream couldn't be easier, and it tastes so much better. It's creamier, fluffier, and far more delicious than anything from the store.
This easy vanilla whipped cream recipe uses just three simple ingredients, including a splash of vanilla that takes the flavor to the next level (especially if you have homemade vanilla on hand).
In under five minutes, you can whip up the best homemade whipped cream you've ever tasted.
Why You’ll Love This Recipe
Quick and Easy: This homemade vanilla whipped cream comes together in just 5 minutes.
Simple Ingredients: All you need is heavy cream, vanilla, and a little powdered sugar.
Delicious: It’s light, fluffy, and perfectly sweetened. You’ll never go back to the store-bought stuff.
Versatile: Add a hint of cinnamon, a splash of maple, or even a little cocoa to make it your own.
Delicious: This scratch-made whipped cream is the perfect finishing touch for everything from fresh berries to pies and cakes.
Ingredients
Whipping Cream: You will need cold heavy whipping cream.
Powdered Sugar: Powdered sugar sweetens the whipped cream without adding texture. You can use granulated sugar, but it might make your whipped cream grainy.
Vanilla: I used homemade bourbon vanilla, but any vanilla extract will do.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: Use a stand mixer or a hand mixer for whipping the cream. I love my KitchenAid bowl-lift stand mixer.
Step-by-Step Instructions
Step 1: In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla.
Using a wire whisk attachment, mix on low until the ingredients are combined.
Step 2: Gradually increase the mixer’s speed to high and whip until the cream forms soft or stiff peaks, about 60-90 seconds. I prefer soft peaks, but you can whip it to your liking.
Step 3: Transfer the whipped cream to a serving bowl, piping bag, or storage container.
Tips for Success
- Use cold ingredients. Cold cream whips faster and gives you a lighter, fluffier texture.
- If you don’t have powdered sugar, you can powder granulated sugar in a coffee grinder. Use a dedicated grinder so your sugar doesn’t taste like coffee.
- Be careful not to overwhip the cream, or it will start to separate and turn into butter (aka greasy whipped cream). Keep whipping just until it is light and fluffy.
- You can adjust the vanilla and powdered sugar to taste.
Serving Ideas
Fruity Desserts: Add a dollop to sourdough peach pie, peach cobbler, and sourdough strawberry shortcake.
Chocolate Treats: Of course, homemade whipped cream is delicious on chocolatey treats like a sourdough Valentine’s Day brownies, sourdough skillet cookie, or einkorn chocolate chip cookies.
Ice Cream: Make a delicious ice cream sundae with vanilla whipped cream and homemade strawberry ice cream or vanilla ice cream.
Breakfast: Top sourdough pancakes or French toast with vanilla whipped cream and a drizzle of homemade molasses pancake syrup.
Drinks: Serve hot cocoa or coffee with a spoonful of whipped cream. I like making my coffee with brown sugar coffee creamer and a little whipped cream.
Fresh Fruit: Top fresh fruit with a spoonful of whipped cream for a simple, decadent fruit salad.
Storing Homemade Whipped Cream
Keep leftover whipped cream in an airtight container in the fridge for up to 3 days.
You can also freeze small dollops on a parchment-lined sheet, then store them in a freezer bag. Use within 3 months. It won’t be quite as airy this way, but it’s still delicious.
Variations
Honey Vanilla: Swap the powdered sugar for honey to add a light floral sweetness. This is delicious on sourdough London Fog cookies!
Cinnamon: Add a pinch of ground cinnamon for a warm, cozy flavor that's perfect for fall and holiday treats.
Bourbon or Rum: Mix in a splash of bourbon or dark rum for a festive twist that's ideal for holiday desserts.
Chocolate: Whisk in a spoonful of cocoa powder for a rich, chocolatey topping.
Maple: Use maple syrup instead of sugar for a fall-inspired twist.
FAQs
Yes, you can use a hand mixer, or you can whip it by hand with a whisk in a chilled bowl. Hand-whipping it will work, but it takes some effort and endurance.
No, milk and half-and-half don't have enough fat to whip into peaks, so you need heavy cream or whipping cream.
You can leave it out or substitute it with other extracts like almond or maple, or use vanilla bean paste if you have it.
Most likely, it was overwhipped and started to separate. For a fix in a pinch, fold in a splash of cream to smooth it out.
Let's Connect!
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Whipped Cream Recipe with Vanilla
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract, *see notes
Instructions
- In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla.2 cups (476 g) heavy whipping cream, 1/2 cup (60 g) powdered sugar, 1 teaspoon (4 g) vanilla extract
- Using a wire whisk attachment, mix on low until the ingredients are combined.
- Gradually increase the mixer's speed to high, whip until the cream forms soft or stiff peaks, about 60-90 seconds. I prefer soft peaks, but you can whip it to your liking.
- Transfer the whipped cream to a serving bowl, piping bag, or storage container.
Notes
- I highly recommend using homemade vanilla if possible. Store-bought will work, but homemade is next-level.
- Use cold ingredients. Cold cream whips faster and gives you a lighter, fluffier texture.
- If you don’t have powdered sugar, you can powder granulated sugar in a coffee grinder. Use a dedicated grinder so your sugar doesn’t taste like coffee.
- Be careful not to overwhip the cream, or it will start to separate and turn into butter (aka greasy whipped cream). Keep whipping just until it is light and fluffy.
- You can adjust the vanilla and powdered sugar to taste.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
