Bowl full of berries with homemade whipped cream and a mint leaf on top
How to make Stabilized Whipped Cream
Prep Time
2 mins
Cook Time
0 mins

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

Course: Dessert
Cuisine: American
Keyword: dessert topping, icing, whipped cream, whipped frosting
Servings: 10
Calories: 118 kcal
Author: Kellie
  • 1 cup heavy cream chilled
  • 3/4 cup confectioners' sugar
  • 1 tsp pure vanilla extract
  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*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 9mg0%
Potassium 18mg1%
Carbohydrates 10g3%
Sugar 9g10%
Protein 1g2%
Vitamin A 350IU7%
Vitamin C 0.2mg0%
Calcium 15mg2%
* Percent Daily Values are based on a 2000 calorie diet.