I know homemade whipped cream isn’t rocket science, but to some of us, ahem, it is. Growing up my mom would pick up my friends and I up from school and have a bowl of strawberries and whipped cream in the car ready for us to eat. We loved it.

I then tried making homemade whipped cream when I was older and I somehow screwed it up every single time. Either it just wouldn’t whip up or I overwhipped it. Using homemade whipped cream in your desserts transforms them from good to unbelievable. I just made this Eclair Cake with homemade whipped cream and it added so much!

Here are a couple of tips to make sure you have perfect whipped cream:

1) Chill your bowl and beaters in the freezer for 10 minutes or so. It really helps the cream whip up fast.

2) Don’t overwhip your cream. There’s about 30 seconds there when your cream will go from soft peaks to thick and butter like. You have to watch closely so that you don’t get the curdly stuff. The whipped cream pictured here is actually on the border of being overwhipped but I needed a firmer whipped cream for a trifle dish I was making (coming soon).

This is my friend Heidi’s recipe. Fruit and fresh homemade cream is a fabulous light dessert for the summer.

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How to make homemade Whipped Cream

Simply sweetening cream and whipping it in a bowl gives great pleasure to your desserts.


  • 1 cup heavy cream
  • 3 tablespoons white sugar or 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract or other flavoring


  1. Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.

Recipe Notes

Source: Heidi Clark

Yield about 2 cups