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Brown pottery bowl of homemade whipped cream. The bowl is on a wooden table with a silver spoon in it.
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4.23 from 9 votes

Perfect Homemade Whipped Cream

Prep Time5 mins
Total Time5 mins
Servings: 8 servings


  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 tsp. real vanilla extract I use Kirkland brand
  • 2 pinches salt this is a scant 1/8 tsp


  • Chill the bowl of a stand mixer and the beaters in the refrigerator or freezer until very cold. (Alternately chill a heavy ceramic bowl and the beaters of a hand mixer.) Tip: If you are using a stand mixer it can help to drape a towel over the mixer to prevent splattering.
  • Add all ingredients to the bowl and beat on high until the cream is whipped, 2-3 minutes. The cream should not be overbeaten as it will become chunky and start to turn into butter. When you draw your finger through the beaten cream it should leave a nice valley.
  • Scrape the whipped cream into a serving bowl and refrigerate until ready to serve. Refrigerate any leftovers and use within a few days.