There’s nothing like taking a bite of your favorite pie or dessert with homemade whipped cream on top. I’ve been making this for years and ditched the stuff in the stores. Besides, you’ll never want to go back to that stuff once you see what is in my recipe. Three simple ingredients and I’m pretty sure there might be some ingredients in the store cans and tubs that you might not be able to pronounce.
Ingredients in Homemade Whipped Cream
As I mentioned above, there are three simple ingredients in this recipe.
Heavy Cream
I buy raw milk from a local farmer and remove the cream from the top to make my whipped cream. I’ve also lately been blessed with my farmer just selling me pint size jars of the raw cream. So yummy! Heavy whipping cream from Organic Valley is organic but they still use a gum or carrageenan. Try to aim for cream from a local market or heath food store.
Coconut Sugar/Maple Syrup
I love using coconut sugar as I don’t use white sugar and this gives it a healthier option. Plus, coconut sugar is low glycemic. It will also give it a nice creamy color.
Vanilla Extract
I make my own vanilla extract and this is my secret ingredient. My vanilla is made with bourbon so basically I’m making Bourbon Infused Whipped Cream. I don’t even drink bourbon, but I love the taste of this vanilla in my baked goods.
Recipes That Use Homemade Whipped Cream
Anytime I’m making a pie, ice cream, hot cocoa or just something yummy, I like to whip up a batch of homemade whipped cream. It’s seriously so quick to do and adds extra yumminess to your dessert. Here’s a few desserts:
Why Make Homemade Whipped Cream
With just three simple ingredients and less than 10 minutes, why not? Let’s compare the ingredients to the top two popular brands of whipped cream that you can buy in the store.
Cool Whip
This one can be frozen and I think a lot of people like the convenience of that. There’s nothing in the ingredients that is good for us. This one doesn’t even have dairy (cream) in the ingredients. It truly should be banned and off limits to human consumption. The high fructose and seed oils are known to cause inflammation in the body.
Reddi Whip
This one at least has cream haha but it’s still not good for us. I think the hook for most people is that it’s made with “real cream”. Then they had to go and ruin it with the corn syrup, diglycerides and carrageenan. I also always stay clear of “natural flavors” unless I truly know the source.
Homemade Whipped Cream
Ingredients
Method
- Make sure your heavy cream and mixing bowl is cold.
- Pour the heavy cream into the bowl. Add the sugar and vanilla.
- Using your wire whisk, start your mixer out on slow. Gradually increase the speed. You might not think it's working, but I promise you, beautiful peeks will start forming. It takes about 5-8 minutes.
- Use immediately or store in an air-tight container.
Notes
- You can also use a hand-held mixer. It might take a little longer and you’ll probably need to switch your hands every so often while you’re holding the mixer but the taste of this homemade whipped cream will be all worth it, I promise!
- If you are wanting to use the whipped cream in a piping bag, add Organic confectioners sugar in place of the coconut sugar. It will make it a little thicker consistency to decorate with.
Tools You May Need
Measuring Cups/Spoons
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I hope you enjoy making homemade whipped cream as much as I do. I’d love for you to share this recipe or tag me over on Instagram if you make it.
Resources
Goncalves MD, Lu C, Tutnauer J, Hartman TE, Hwang SK, Murphy CJ, Pauli C, Morris R, Taylor S, Bosch K, Yang S, Wang Y, Van Riper J, Lekaye HC, Roper J, Kim Y, Chen Q, Gross SS, Rhee KY, Cantley LC, Yun J. High-fructose corn syrup enhances intestinal tumor growth in mice. Science. 2019 Mar 22;363(6433):1345-1349. doi: 10.1126/science.aat8515. PMID: 30898933; PMCID: PMC6487857.
Bray GA, Nielsen SJ, Popkin BM. Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. Am J Clin Nutr. 2004 Apr;79(4):537-43. doi: 10.1093/ajcn/79.4.537. Erratum in: Am J Clin Nutr. 2004 Oct;80(4):1090. PMID: 15051594.
Munjanja BK, Nomngongo PN, Mketo N. Mycotoxins in Vegetable Oils: A Review of Recent Developments, Current Challenges and Future Perspectives in Sample Preparation, Chromatographic Determination, and Analysis of Real Samples. Crit Rev Anal Chem. 2025;55(2):316-329. doi: 10.1080/10408347.2023.2286642. Epub 2023 Dec 22. PMID: 38133964.
Paudel D, Nair DVT, Tian S, Hao F, Goand UK, Joseph G, Prodes E, Chai Z, Robert CEM, Chassaing B, Patterson AD, Singh V. Dietary fiber guar gum-induced shift in gut microbiota metabolism and intestinal immune activity enhances susceptibility to colonic inflammation. Gut Microbes. 2024 Jan-Dec;16(1):2341457. doi: 10.1080/19490976.2024.2341457. Epub 2024 Apr 17. PMID: 38630030; PMCID: PMC11028019.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
Hi I was wondering if you might have the answer. I have made homemade whip cream for years. I wanted to use coconut sugar instead of the artificial sweetener or regular sugar as I’ve used before. I used light cream because that’s all I had. But it wouldn’t peak after several minutes. Thinking it was the light cream I tried coconut cream that didn’t peak either. At first I thought it was the coconut sugar was too heavy for it to peak. I am unsure. Do you create coconut powder sugar in a blender to make it lighter? I want to try again because I found the coconut sugar much more tasty than the other alternatives.
What was the brand of the heavy cream? I’ve never bought light cream. Mine just says heavy whipping cream on the carton. That might be why it never peaked. It’s not the coconut sugar. I just add straight coconut sugar not turn it into powder. try it again and let me know if it works with the heavy cream.
This whipped cream recipe is well-balanced and holds up consistently. I recently tested it alongside a classic banana pudding from bananaspuddingrecipe.com, and the texture contrast worked well. An excellent combo for anyone perfecting timeless dessert combinations!