Homemade Stabilized Whipped Cream (Chantilly Cream)

Made with just three ingredients, this homemade Whipped Cream recipe is just what you need for all your dessert toppings. Super simple to make in just a few minutes, this easy stabilized whipped cream is better than anything you’d buy in a store.

I doubt I’m alone in saying this but I could totally eat bowls of whipped cream with a spoon for hours on end. I’m not sure my belly would love it but there’s nothing better than homemade whipped cream and it couldn’t be simpler to make. You’re not even going to believe how easy this is.

I always thought that everyone knew the basics of how to make homemade whipped cream from scratch because it’s one of the easiest things to make with little effort. So, I’m here to share with you the gloriousness that is easy to make homemade whipped cream, also known as Chantilly Cream or crème Chantilly in France, in your very own home with great success.

And the best part is, it only takes THREE ingredients to make this edible delight in just a couple minutes. It’s exponentially better than the store-bought stuff.

I’m also going to add here those recipes that call for cream cheese in their stabilized whipped cream recipes are so totally wrong. If you add cream cheese to your homemade whipped cream recipe you, basically, just made cream cheese frosting. Which is totally wonderful, but it’s definitely not whipped cream.

We use this whipped cream to top our hot chocolate in the winter, our apple galette in the fall and our flourless chocolate cake all year long.

Ingredients for Perfect Whipped Cream

• Cream – You will need heavy whipping cream or heavy cream for this recipe to be successful. The high fat content allows the cream to be whipped into a semi-solid colloid which helps keep the whipped cream from losing its shape. Make sure you start with cold heavy cream for the best results.
• Sugar – Confectioner’s sugar or powdered sugar blends well into the cream and dissolves unlike granulated sugar. Granulated sugar, in higher quantities, doesn’t dissolve enough into the cream and can leave your final product with a grainy texture. If using in smaller quantities, you can substitute with brown sugar or granulated sugar. Also, icing sugar has its own stabilizers in it allowing you to create a stabilized whipped cream icing that can be used to frost cakes and cupcakes. I have also used maple syrup with great results for flavored whipped cream to top waffles and pancakes.
• Vanilla – I always use pure vanilla extract to flavor my homemade whipped cream, you can leave it our substitute with your favorite flavors like lemon extract, almond extract or coffee extract. You can add a tablespoon or two of cocoa powder if you’re craving chocolate whipped cream, too.

For the full ingredient list and instructions, see the recipe card below.

How to Make Whipped Cream

Making this easy Stabilized Whipped Cream recipe is super simple to do. 

1. Chill a glass or metal bowl, as well as, your beaters for your hand mixer in the fridge for 10-20 minutes. (This trick helps your cream whip up more quickly.)
2. Place the confectioners’ sugar and cold heavy cream in a large mixing bowl.
3. Beat the heavy cream and sugar with a hand mixer fitted with the whisk attachment on low speed until soft peaks begin to form. 
4. Add the vanilla to the cream mixture and beat the cream on medium-high speed until stiff peaks form. Stop mixing immediately so you don’t over beat the cream.
5. Use immediately or transfer to an airtight container and store in the refrigerator for up to 48 hours.

Totally Easy Peasy!!! In a pinch, I like to use it as a Whipped Cream Frosting for angel food cake and pound cake. But most of the time I just use it to top hot cocoa, Homemade Pumpkin Pie or a bowl full of berries, it just depends on the time of the year.

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How to Make Whipped Cream with a Whisk

1. Again, chill your glass or metal bowl, as well as, a metal wire balloon whisk for 10-20 minutes.
2. Place the confectioners’ sugar, cold heavy cream and vanilla in the bowl.
3. Using your metal whisk, whip cream and sugar by hand in a circular motion quickly for 5-10 minutes or until stiff peaks begin to form.
4. Use immediately or transfer to an airtight container and store in the refrigerator for up to 48 hours.

How does whipped cream hold it’s shape if you’re not using cream cheese?

While some recipes use gelatin to keep their homemade whipped cream aloft, I chose to just use confectioners’ sugar. I find that the perfect ratio of cream to sugar will keep your whipped cream light and airy for a couple days.

I have found that my hand whipped cream sometimes loses it fluff more quickly than the whipped cream made with an electric mixer. My theory is that the hand whipped cream makes my arm hurt so I don’t really beat it as long as I should. You really need to work the air into the cream to break down the sugar molecules.

I use this fresh homemade whipped cream recipe as a substitute for Cool Whip in all my recipes. I love that it doesn’t contain any preservatives or artificial ingredients and you can totally taste the difference in everything you make with it.

Heavy Cream vs. Heavy Whipping Cream

The difference comes down to fat content. 

Heavy cream has a higher fat content (at least 36% fat) than whipping cream (at least 30%).

Both heavy cream and whipping cream can be made into “whipped cream”, BUT heavy cream is able to be whipped into stiffer peaks AND BUTTER, allowing it to hold it’s shape longer. This makes it perfect for piping as a whipped cream frosting onto cupcakes and cakes.

Light Whipping cream is much lighter and softer, so it will not hold its shape causing your whipped cream to weep. That is why this recipe calls for heavy cream and not whipping cream.

And if you’re wondering if you can substitute the heavy cream with half and half, NO. Not a chance, you can whip for 30 years and your half and half will still be half and half. Just a little frothier, sweeter and scented with vanilla. Follow my tips and you will be rewarded with the best homemade whipped cream recipe ever.

Recipes using Stabilized Whipped Cream

• Mocha Mousse Parfait
• Berry Rhubarb Crostata
• Easy Strawberry Ice Cream Cake
• Strawberry Cream Crepe Cake
• No Bake Chocolate Mousse Pie

Favorite Reecipes to Top with your Homemade Whipped Cream

• The Nutty Irishman Cocktail
• Boozy Peppermint Mocha
• The Very Best New York Cheesecake
• Best Ever Strawberry Shortcake
• Berry Belgian Waffle Cake

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