Whipped cream is a light and delicious topping that is perfect for those who don’t like super sweet icings and frostings. I love to use this for cakes, cupcakes, tiramisu, and more. Tasting homemade whipped cream is like tasting a cool cloud with a hint of sweetness and vanilla.


  • Only 3 ingredients
  • Wholesome and delicious
  • light and airy texture
  • Compatible with ANY dessert
  • Versatile and easy to flavor

Before attempting to make whipped cream at home, we typically thought of it as the light and airy Cool Whip or Reddi-wip. These products taste delicious, but they also have a lot of additives. Homemade whipped cream is very simple to make. It’s literally just heavy cream, sugar, and vanilla extract. Three simple ingredients that will get you incredible results.

Strawberry shortcake using whipped cream


This original recipe uses vanilla extract, but you can substitute this extract for any flavor available. Try using coconut extract or peppermint extract. You can even use flavor compounds such as caramel, coconut, mango, and cotton candy. I get my flavor compounds for Amoretti.

Black forest cake using whipped cream


Vanilla Buttercream

Swiss Meringue Buttercream

Vegan Buttercream

Mini Vanilla Sheet Cake

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Fresh whipped cream


Stand mixer or Large mixing bowl with hand mixer


Whipped Cream

Prep Time 15 minutes
Servings 32 Ounces


  • 32 oz (907ml) heavy whipping cream, full fat
  • 3 tbsp (45g) granulated sugar
  • 1 tsp vanilla extract


  1. Place all of the ingredients into a stand mixer (or you can use a large mixing bowl and a hand mixer) and blend on medium speed until the contents reach stiff peaks. This will take approximately 10 to 15 minutes, but.

  2. Do not over whip, or else the fat will separate from the cream and you will have butter and buttermilk.

  3. Whipped cream can be stored in the refrigerator for up to one week.

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