The Best Homemade Whipped Cream Recipe
The Best Homemade Whipped Cream
This is BY FAR the best homemade whipped cream I’ve ever tried. It’s so easy to make, and it’s a dream to spread, pipe, and dollop. The best part is that it’s a stabilized whipped cream, which means it won’t deflate like homemade whipped cream normally does!
- heavy whipping cream
- powdered sugar
- vanilla extract
- instant pudding mix, vanilla flavor (or any flavor!)
Recipe Notes & Tips
- For best results, chill the mixer bowl and whisk attachment in the freezer for about 10 minutes before mixing.
- Depending on how you want to use the whipped cream, you can increase the amount of pudding mix accordingly. For example, you might like a thicker whipped cream that resembles frosting if you wanted to frost a cake or pipe onto cupcakes. I really prefer the whipped cream with the measurements I’m providing in the recipe below; but if you want to thicken the whipped cream, begin by adding 1/2 tablespoon at a time to gradually increase the thickness.
- This whipped cream is easy to store in the refrigerator, just like you would store a tub of whipped topping from the grocery store. It’s completely stable and won’t deflate!
- Use different flavors of pudding mix to create a variety of flavored whipped creams!
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tbsp vanilla extract
- 2 tbsp instant pudding mix, vanilla flavor
- Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes (I strongly suggest using a stand mixer rather than a hand mixer. If you DO use a hand mixer, be sure to use a large, deep bowl).
- Pour all of the ingredients into the bowl and whisk on high for 5 minutes or until stiff peaks form.
- Spread, pipe, or dollop! Keep stored in a covered container in the refrigerator.
These are some my favorite recipes to pair with my homemade whipped cream. My family always thinks it’s a special treat when I surprise them with it on Sunday (when we have our weekly Belgian waffle bar)!
Frequently Asked Questions
What does “stabilizing whipped cream” mean?
A basic whipped cream recipe consists of whipping sweetened cream until peaks form, and it can be used as a topping or incorporated into a mixture. Stabilizing the whipped cream means making a slightly thicker mixture that will hold its consistency for more than a few days. It’s great for piping and decorating, because it won’t deflate or become runny.
Is stabilized whipped cream the same as Cool Whip?
Short answer: no.
Long answer: when I originally posted this recipe several years ago, I titled it “Homemade Cool Whip.” My intent was to provide my readers outside of the US a great, homemade dupe of Cool Whip since I use that product in so many of my recipes. And this whipped cream recipe is an excellent substitute for Cool Whip in any of my recipes. But the flavor is not the same, and stabilized whipped cream is a little thicker and heavier than Cool Whip.
Does stabilized whipped cream need to be refrigerated?
In general, yes. It’s best to keep it store in the refrigerator (it tastes better cold!). But it will hold up at room temperature for several hours if needed.