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Homemade Sweetened Whipped Cream

Homemade Sweetened Whipped Cream from scratch takes just 5 minutes to make with 3 simple ingredients, and the flavor and texture can't be beat!
Prep Time5 mins
Total Time5 mins
Servings: 8 (2 tablespoons each; recipe makes about 1 cup total)
Calories: 58kcal
Author: Michelle / Now Cook This!


  • ½ cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract


  • Place all of the ingredients in a medium bowl.
  • Using an electric mixer, beat just until stiff peaks form.
    As you get closer to this point, you will notice that the beaters will start to leave a trace in the cream. Once you see this, keep checking it by lifting the beaters out of the cream. When the peaks stand up straight without curling over on themselves, you're there.
    To prevent splattering, start the mixer on low speed and beat until the cream starts to thicken up a bit. Then turn the speed up to medium to finish. I don't use a high speed because you can more quickly and easily overbeat the cream.
    Be very careful not to overbeat the cream, as it will start to deflate and get grainy and clumpy. This can happen very quickly once you get to the stiff-peak stage.
  • Best when served immediately (or on the day you make it). If not serving immediately, refrigerate it in an airtight container until ready to use.

Recipe Notes

  • COLD is key! For extra insurance, you can chill your bowl and the metal beaters from your hand mixer or the whip attachment from your stand mixer by placing them in the freezer for about 10 minutes before starting.
  • No electric mixer? Beat it by hand with a wire whisk. It will just take a little longer (and your arms will get a bit of a workout!).
  • If you slightly overbeat your cream, you can try to fix it by slowly adding more cold heavy whipping cream while the mixer is running on low speed until the fluffy texture returns (how much extra cream you need will depend on how overbeaten the cream is).
  • If you want a softer whipped cream, you can stop beating when soft peaks form (when you pull the beaters out, the peaks will stand up, but the tops will curl over on themselves).
  • Need a bigger batch? Just scale up the recipe for however much you want!
  • Leftover whipped cream can last up to 1 to 2 days when stored in an airtight container in the refrigerator. After that, it can start to break down.
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