Stop buying storebought whipped topping and make your own in 20 minutes with 3 easy ingredients for a delicious addition to any dessert.
There are so many times that I am ready to prepare a recipe only to realize I am missing an ingredient. Once it was the honey for Alice Springs Chicken so I substituted it with maple syrup. Another time it was fajita seasoning for Chicken Fajitas so I learned how to make some at home. This time, I was working on Better-Than-Sex Cake and realized we had forgotten the whipped topping.
Even more than missing an ingredient, I hate having to run out to the grocery store to grab something. Usually, I am already in the middle of cooking or we are on a tight schedule. For me, it’s quicker to find a substitute or make it myself. This time, it was a “make it myself” ingredient.
There are very few simple ingredients needed to make whipped topping at home which is also better for you than the store-bought stuff. I already had some extra heavy whipping cream from making Banana Cream Cheesecake. In addition to that, you need sugar and vanilla extract. Both of these are staples in my house with how often we cook and bake.
Making whipped topping at home is quick and easy. My biggest piece of advice is CONSTANT VIGILANCE (yes, that’s a Harry Potter reference). But seriously, you need to keep a close watch on the mixer. If it is mixed for too long, it will come out curdled and grainy, and under-mixed whipped topping won’t hold its shape.
Also, start with a chilled bowl. About 15 minutes before making the whipped topping I placed the mixing bowl in the freezer. I used the stand mixer, so that bowl went in there. But if you’re using an electric mixer, then I suggest a stainless steel bowl. It gets cold quickly and stays cold long enough to make the recipe.
Serving Suggestions & Tips
- For the best results, make sure to use a cold bowl, cold heavy cream, and pure vanilla extract.
- Adjust the sweetness based on your recipe or preference. For a more natural flavor, consider using honey, maple syrup, or agave syrup instead of sugar.
- It may help to start the mixer at a low speed and then increase it to medium speed or medium-high speed for the perfect topping.
- Make sure to get the heavy cream (not light whipping cream) as it has the highest fat content and the milk fat helps it come together for a stiffer whipped cream.
- Powdered sugar is ideal because it dissolves easily, giving the whipped cream a smooth texture. Granulated sugar can work, but it may feel slightly gritty if not whipped thoroughly.
- If you need whipped cream to hold its shape for hours or days, consider stabilizing it. Add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of warm water or 1–2 tablespoons of milk powder per cup of cream before whipping.
- Enhance the fresh homemade whipped cream with flavors like almond extract, peppermint extract, coconut extract, cocoa powder, cinnamon, or citrus zest for unique variations.
What’s the difference Between Soft Peaks and Stiff Peaks?
When referring to whipped topping, the terms “soft peaks,” “medium peaks,” and “stiff peaks” describe different stages of cream consistency as it is whipped. Each stage has unique characteristics and serves specific culinary purposes.
At the soft peak stage, the cream has thickened and forms peaks that gently droop or curl over when the whisk or beater is lifted. The texture is light and airy, making it ideal for folding into other mixtures, such as mousses or soufflés, where maintaining a delicate structure is essential. This stage ensures that the whipped cream integrates smoothly without deflating the overall mixture.
Medium peaks are achieved when the cream forms peaks that hold their shape more firmly than soft peaks but still have a slight curve at the tip. This stage offers a balance between stability and softness, making it versatile for tasks like topping pies or desserts. The cream is firm enough to hold some structure but still soft enough to provide a smooth, luscious finish.
At the stiff peaks stage, the cream is whipped until it holds its shape completely, with peaks that stand upright without collapsing when the whisk or beater is lifted. This firm consistency is perfect for piping intricate designs, decorating cakes, or stabilizing desserts. However, caution is needed to avoid over-whipping, as this can cause the cream to become grainy or even turn into butter.
Favorite Desserts for Whipped Topping
- Chocolate Banana Milkshake
- Pumpkin Pie
- Hot Chocolate
- Strawberry Shortcake
- Key Lime Pie
- Banana Cream Pie
- Ice Cream Sandwich Cake
- Slow Cooker Apple Crumble
- Apple Pie
- Banana Pudding
- Hot Apple Cider
Whipped Topping Step by Step
Ingredients
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Preparation
Place a large stainless steel mixing bowl in the freezer for at least 15 minutes. Take it out and immediately make the whipped topping while it’s cold.
Pour the heavy whipping cream, sugar, and vanilla extract into the cold mixing bowl. Use a stand mixer with the whisk attachment or an electric hand mixer to whip cream for about 3-4 minutes on medium speed. Watch closely so it doesn’t get overmixed and become grainy.
Homemade Whipped Topping Leftovers
Storage: Use immediately or store in an airtight container. The whipped topping can last up to 24 hours in the refrigerator. If it separates, gently stir or re-whip to restore its consistency.
Freezing: Whipped cream can be frozen, and it works best when portioned into dollops. Whip the cream to stiff peaks, scoop portions onto a parchment-lined tray, and freeze until firm. Then transfer the frozen dollops to an airtight container or freezer bag and store for up to 2–3 months. To maintain texture, stabilize the cream with gelatin or milk powder before whipping. Frozen whipped cream is ideal for topping hot drinks or desserts but may lose some fluffiness compared to freshly made cream.
Recipe
Originally Published On: August 29, 2019
Last Updated On: January 4, 2025
Whipped Topping
Ingredients
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Recommended Equipment
Instructions
- Place a large stainless steel mixing bowl in the freezer for at least 15 minutes
- Immediately pour the heavy whipping cream, sugar, and vanilla extract into the cold mixing bowl
- Use a stand mixer or electric mixer to whisk for about 3-4 minutes on medium speed watching closely so it doesn’t get overmixed and become grainy
- Use immediately or store in an airtight container
- The whipped topping can last in the refrigerator for up to 24 hours or it can also be frozen but may lose a little bit of its texture
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Really, seems it would be very tasty to experiecnce the food recipe. Hope, I would be preararing the item soon.
Thanks for sharing by the way.
Making whipped topping at home tastes much better, and fresher, than buying it at the store.
How do you know tons of recipes? It’s really amazing though…!
A lot of it has been trial and error!
This is a great idea – much better than buying a topping! I’m definitely going to make this to go on my desserts in future…
It’s super easy, you just have to watch closely to make sure it doesn’t get overmixed.
This is one thing I have never tried to make! It sounds super simple though maybe I should!
I didn’t for a long time either. It seemed way too complicated until I realized just how easy it is!
Your whipped topping looks so fluffy! Homemade is always so much better than the store-bought.
It’s all in mixing the right amount of time. I had a few failures before I got it to work just right.
Definitely homemade recipes are better! I’ll try to make this whipped topping! I love how delicious it looks. Also, love how simple it is to make
It’s so simple, and so so much better than the storebought stuff!
I always forget to buy whipped topping. Knowing how to make it at home is such a help.
Trust me, once you make it from scratch you won’t want the storebought whipped topping anyways!
Oh i love love love whipped cream, this is amazing!!! Thank you soooo much.
Whipped topping makes a great addition to almost any dessert, now you know how to make it at home!
My aunt used to always make whipped topping from scratch but I never have. You make it look so easy now this year I’m determined to try your recipe and forget about the store stuff for good!
It really is an easy recipe to put together when you need it and tastes so fresh when you make it yourself.