Homemade Whipped Cream

I recently decided it was time to bust out some skills I learned in 7th grade Home Economics…homemade whipped cream! The only reason I remember making this one is because I giggled incessantly every time my teacher said “stiff peaks.” Give me a break…I was 12.

And maybe I still giggle.

Anyway, whipped cream from scratch tastes so creamy, rich, and much less processed than store-bought Cool Whip; you will never go back. Plus, it’s only made with 3 ingredients, some arm strength and maybe a little patience. Yes, you can use an electric mixer. But the pain makes it taste even better! It’s just science.

1 cup heavy whipping cream
2 tbsp sugar
1/2 tsp vanilla extract


Mix all ingredients in a medium bowl.


Grab yourself a whisk and just whip the hell out of it until stiff peaks (ha) form. This basically means that when you lift the whisk out of the cream, it forms a little mountain peak that does not flop over. This took me about 7 minutes of whipping.

You can also use an electric mixer, which is both quicker and less of a workout.

That’s it! If you don’t use it all right away, store in an airtight container in the fridge for 3-4 days. It’s possible it will keep longer than that, but I honestly don’t know because I’ve always eaten it too quickly to find out…

Homemade Whipped Cream Recipe


Add to pie, ice cream, cake, or have my personal favorite of fresh strawberries and cream!


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Categories: Dessert, Gluten-Free, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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