How to make Stabilized Whipped Cream (Whipped Cream Frosting)

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.

Glass bowl with berries topped with whipped cream.

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 because it’s so simple to throw together.  I’m not trying to make anyone feel badly for not knowing how to make whipped cream but I always took my kitchen skills for granted.  Therefore, I, sometimes forget that I know things others don’t.

So, I’m here to share with you the gloriousness that is easy to make homemade stabilized whipped cream in your very own home. And the best part is…it only takes THREE ingredients to make this edible delight in just a couple minutes.

Bowl full of berries with homemade whipped cream and a mint leaf on top

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.

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

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.

Cream cheese frosting being piped onto a chocolate cupcake.

 

How to Make Whipped Cream from Scratch

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. (You can read all about the “WHY to chill” HERE.)
  2. Place the confectioners’ sugar, heavy cream and vanilla in the bowl.
  3. Beat the heavy cream and sugar 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.

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….just depends on the time of the year.

If you don’t have a hand mixer, you can totally make your whipped cream by hand.

Overhead shot of ingredients for homemade whipped cream

How to whip cream by hand:

  1. Again, chill your glass or metal bowl, as well as, a metal wire whisk for 10-20 minutes.
  2. Place the confectioners’ sugar, heavy cream and vanilla in the bowl.
  3. Using your metal whisk, beat the 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.

Measuring cup pouring heavy cream into a bowl of confectioners' sugar.

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 stabilized 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.

Whisk over a bowl of whipped cream in a glass bowl.

Is heavy cream the same as heavy whipping cream?

Short answer….sort of. The difference comes down to fat content. 

Heavy cream has a little more 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.

Nutty Irishman in a glass coffee mug with whipped cream and gold sprinkles on a green and white checked napkin.

Whipping cream is much lighter and softer, so it will not hold it’s 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.

Here are a few recipes using Stabilized Whipped Cream:

And a few recipes you can TOP with your Homemade Whipped Cream:

Incredibly easy to make, this Berry Vanilla Bean Belgian Waffle Cake using a simple waffle mix so your cake is ready in less than 30 minutes! | TheSuburbanSoapbox.com

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Bowl full of berries with homemade whipped cream and a mint leaf on top

How to make Stabilized Whipped Cream

Course: Dessert
Cuisine: American
Keyword: dessert topping, icing, whipped cream, whipped frosting
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 10
Calories: 118 kcal
Author: Kellie

Make homemade whipped cream from scratch with no weeping or wateriness. Perfect for all your desserts year round.

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Ingredients

  • 1 cup heavy cream chilled
  • 3/4 cup confectioners' sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Chill a metal or glass bowl, as well as, the beaters for your mixer for 10-20 minutes

  2. Place the cream, sugar and vanilla in the bowl.

  3. With a hand mixer (or by hand with a wire whisk), beat the cream, sugar and vanilla on medium speed for about 2 minutes or until stiff peaks form. (If whisking by hand, beat for approximately 5-10 minutes or until stiff peaks form.)

  4. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 48 hours.

Recipe Notes

Your whipped cream, if beaten sufficiently, should last up to 48 hours in an airtight container in the refrigerator.  

Do not over beat your whipped cream or you will end up with very sweet butter. Not necessarily a bad thing but not super fantastic for dessert topping.

Nutrition Facts
How to make Stabilized Whipped Cream
Amount Per Serving
Calories 118 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 9mg 0%
Potassium 18mg 1%
Total Carbohydrates 10g 3%
Sugars 9g
Protein 1g 2%
Vitamin A 7%
Vitamin C 0.2%
Calcium 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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