Whipped Cream

2 cups

All you need is heavy cream, a bowl, and a whisk or electric mixer to make whipped cream—and maybe a little sugar to sweeten the deal. And while you might feel nostalgic for the stuff that comes in a can or plastic tub, trust us, nothing can beat homemade whipped cream. It takes just a few minutes of time and it's well worth the effort. Chill your bowl and whisk or beaters and make sure your cream is well chilled, that will speed the process. Then dollop some on a piece of pie, spoon onto shortcakes, or layer in parfaits.


  • 1 cup heavy cream

  • 1 to 2 tablespoons granulated sugar


  1. Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

  2. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.

  3. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.

    Whipped cream can be refrigerated, covered, for up to 2 hours before serving.

    whipped cream
    Lisa Cohen

Cook's Notes

A large handheld whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.

If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.


If you prefer, you can replace the granulated sugar with an equal amount of confectioners' sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.

Related Articles