This homemade whipped cream recipe proves why no store-bought version comes close. Originally paired with a Sachertorte in Rick Rodgers’ Kaffeehaus, it highlights Vienna’s café tradition, where fresh whipped cream tops everything from coffee to cake—and even savory soups. Perfect for pumpkin pie, hot chocolate, ice cream sundaes, strawberry shortcake, and more, this easy whipped cream recipe delivers fluffy, stable, consistent results.
To make the best whipped cream, start with pasteurized (not ultra-pasteurized) heavy cream containing 36%–40% milk fat, and be sure to chill both the cream and mixing bowl well. We prefer powdered sugar over granulated sugar—its touch of starch helps the cream hold its shape longer—and recommend choosing brands that use tapioca instead of cornstarch for the best texture. Vanilla is the most traditional flavoring, but you can always branch out. For stabilized whipped cream that lasts (like for cream pie), try food editor Shilpa Uskokovic’s trick: a dash of instant pudding mix.
If you’re still learning how to make whipped cream, use a balloon whisk for the most control or a hand mixer with a whisk attachment. Avoid high-speed stand mixers as they can easily lead to over-whipped cream. For a cloudlike topping, stop at soft peaks, or whip to stiff peaks for dramatic swirls. If you do end up overbeating your freshly whipped cream, there’s an easy fix: Just fold in a little more liquid cream to bring it back.
This recipe was adapted for style from ‘Kaffeehaus’ by Rick Rodgers. Buy the full book on Amazon or Bookshop.
What you’ll need
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Recipe information
Total Time
5–10 minutes (depending on method
Yield
Makes 2 cups
Ingredients
Preparation
Pour 1 cup cold heavy cream into a well-chilled bowl. Add 2 Tbsp. powdered sugar, ½ tsp. vanilla extract or vanilla bean paste, and 1 pinch kosher salt. Using a balloon whisk or electric hand mixer on medium-low speed, beat the cream to the desired consistency: For soft peaks, the cream should be just thick enough to hold its shape in soft billows. For stiffly whipped cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when lifted.
Do Ahead: Cream can be whipped up to 1 day ahead; refrigerate in an airtight container. If liquid separates from the cream, whip it again, lightly, to incorporate the liquid.
Editor’s note: This homemade whipped cream recipe first appeared on Epicurious in May 2006. Head this way for more of our favorite ways to use heavy cream →
Recipe notes
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