Vanilla Whipped Cream Frosting Recipe

Vanilla Whipped Cream –

Whipped cream makes friends easily. It gets along with cake, pie, and ice cream. Even fruit and cookies enjoy whipped cream dip.    

It is an important base for many airy frostings and a basic topping that we should all know how to whip together. That’s why I’m making it my first blog post. I love the rich, slightly sweet touch it gives to desserts. After you make your own  homemade whipped cream, you will never want the canned stuff, or that “cool” hydrogenated, high fructose corn syrup glop in a tub ever again. 

Ingredients for homemade vanilla whipped cream

This whipped cream takes just three ingredients. They are heavy cream, powdered sugar, and vanilla. 

Ingredients for Whipped Cream in a mixing bowl

Pour the cream, sugar, and vanilla into the bowl and then whip it with a mixer. You can use a hand mixer or a stand mixer. You can even use a whisk, if you are prepared to spend some extra time and work out those arm muscles.

Beating Cream in a large silver bowl

You will quickly see the cream start to foam. If you use a hand mixer, it might start to splatter. After multiple times washing vanilla cream off of the wall, I found a solution. Place the bowl in the sink. It’s easy to wipe off any mess when you’re done. 

Whipped Cream in a Bowl

In just a few minutes you will be rewarded as that foam thickens into cream. From this point you don’t have far to go. Your cream is done when it holds soft peak shapes.

Vanilla Flavored Whipped Cream

In less than ten minutes you’ll have a bowl full of luscious dessert topping. I warn you, if you sample a spoonful, you’re going to want a second, probably a third. Be careful.
Homemade Vanilla Whipped Cream Frosting

This cream pipes beautifully. It crowns cupcakes with a silky swirl. A dollop gives pies some pizzazz. It’s also a creamy compliment to a big bowl of strawberries. 

The recipe adapts well to other flavors. A half a teaspoon of almond extract gives it that little extra “something.” Citrus zest gives your cream a fresh, summery pop. Add liquor for a decadent twist. If you’re baking for kids, you can’t go wrong with classic vanilla version. It gets the Baking Buddy seal of approval, “deeelicious.” 

Beat Eating Whipped Cream

I plan to share many other whipped cream variations with you in the future. If you don’t want to miss them, you can follow me on FacebookTwitter, or Pinterest. You can also sign up for a free email recipe subscription

You might also like my vanilla buttercream frosting recipe.

Until then, happy eating and sharing. 

Vanilla Whipped Cream

Rich and creamy homemade whipped cream with no artificial additives or preservatives.

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Prep Time
10 min

Total Time
10 min

Prep Time
10 min

Total Time
10 min

  1. 1 cup heavy cream
  2. 3 tablespoons powdered sugar
  3. 1/2 teaspoon vanilla
  1. Combine all ingredients.
  2. Beat until the cream holds soft peaks.
  1. This recipe makes about two cups, enough for garnishing a pie or dipping fruit. If you will be frosting cake or cupcakes, you should double the recipe.
Frosting and a Smile

Whipped Cream in a BowlWhipped Cream Ingredients in Bowl

63 comments on Homemade Whipped Cream

  1. YourBiggestFan
    November 24, 2013 at 10:03 pm (9 years ago)

    mmmm…looks yummy!

    • Maria
      March 7, 2015 at 9:57 am (7 years ago)

      Hi, Can you kindly share what tip and size that is you have used? I think it makes a big difference in the look. Thank you.

      • Laurie @ FrostingAndASmile
        March 7, 2015 at 6:39 pm (7 years ago)

        Hello Maria,
        I used a Wilton 4B tip in this post. My favorite is the Wilton 1M!

        • Maria
          March 7, 2015 at 7:11 pm (7 years ago)

          Thanks so much! I love to know what tips are used and most often post don’t include it. Thanks again.

  2. YourBiggestFan
    December 4, 2013 at 10:21 pm (9 years ago)

    That kid is adorable!!

  3. Jodi Cruver
    April 23, 2014 at 7:54 am (8 years ago)

    I made this for our desserts after Easter dinner. It was delicious and so easy to make. Thank you Laurie!

  4. Kristina
    May 18, 2014 at 6:39 pm (8 years ago)

    Will this hold for a couple of days? I have a wedding reception coming up and, if I make the cupcakes we’re planning on serving, I’m going to want to do them ahead of time.

    Also, a trick I use with a hand mixer to keep splatters under control is to cut an X in the middle of a sheet of waxed paper or parchment paper. I put the beaters through the hole and mix away with the waxed paper resting on top of the bowl. Works quite well.

    • Laurie @ FrostingAndASmile
      May 18, 2014 at 8:20 pm (8 years ago)

      Hello Kristina!
      Thank you so much for the tip! I will try that.
      This holds up well nicely refrigerated for two days. Have fun at the wedding 🙂

      • Kristina
        May 19, 2014 at 3:12 pm (8 years ago)


  5. Cortney
    June 5, 2014 at 6:16 pm (8 years ago)

    How many cupcakes would this ice??

    • Laurie @ FrostingAndASmile
      June 5, 2014 at 8:37 pm (8 years ago)

      Hello Cortney! It really depends on how tall you like to pile it on. The general rule of thumb is one cup of frosting for 12 cupcakes. That works will if you’re spreading it on with a knife. I like to pile mine super-high with a piping tip, so for me one cup frosts six cupcakes. I suggest doubling this recipe so you can generously cover 24 cupcakes.

  6. Liz
    August 8, 2014 at 3:11 am (8 years ago)

    hi, if adding other flavors such as liquor or coconut milk in my case how much do you recommend beginning with?

    • Laurie @ FrostingAndASmile
      August 8, 2014 at 8:52 am (8 years ago)

      Hello Liz!
      With liquor or coconut milk, gradually add half a teaspoon at a time. If you use extracts, which are more concentrated, add 1/4 teaspoon at a time. For flavoring oils, which are the most concentrated of all, add one drop at a time. You can always add more if you need to, but if you dump in too much flavor, things get tricky.

  7. Jayme
    September 4, 2014 at 9:42 pm (8 years ago)

    So does it have to stay refrigerated ?

      • Jayme
        September 4, 2014 at 10:03 pm (8 years ago)

        So after you frost a cake you have to keep it in the fridge?

        • Laurie @ FrostingAndASmile
          September 4, 2014 at 10:05 pm (8 years ago)

          Yes. You can leave it out to get it to room temperature before serving if you like but all heavy cream based frostings should be stored in the fridge for food safety reasons.

  8. Mariel
    September 17, 2014 at 8:38 am (8 years ago)

    Good morning Laurie, I was wondering if I could add food color to this recipe? I’m wanting to make halloween cupcakes for a baby shower that I’m having for my step daughter.

    • Laurie @ FrostingAndASmile
      September 17, 2014 at 4:00 pm (8 years ago)

      Congratulations on the growing family, Mariel! You can use food coloring but the color will be very light, which could be nice for a pastel baby shower. For best results, use gel food coloring.

  9. sharon
    September 17, 2014 at 1:59 pm (8 years ago)

    Do you have to refrigerator the cake or what ever it is used for after its done. I want to take to a party.

    • Laurie @ FrostingAndASmile
      September 17, 2014 at 4:01 pm (8 years ago)

      Hello Sharon,
      Yes you should refrigerate the cake or cupcakes after they are done.

  10. liss
    November 28, 2014 at 12:33 am (8 years ago)

    Will this cream fo will in a cake filling of sponge cake ty

    • Laurie @ FrostingAndASmile
      December 8, 2014 at 5:55 pm (8 years ago)

      Hello Liss,
      I have used this as a cake filling and it works nicely.

  11. Marilyn
    December 9, 2014 at 1:47 pm (8 years ago)

    Hi tried this recipe and it was extremely watery I couldn’t even pipe it on a cupcake. I added two more tbsp of powdered sugar but it was still very watery. Any advice?

    • Laurie @ FrostingAndASmile
      December 9, 2014 at 2:06 pm (8 years ago)

      Hello Marilyn,
      If you used heavy whipping cream, all you have to do is whip it longer. Just keep whipping until it reaches the consistency you want. If your cream, bowl, or beaters were too warm, it could take longer. Try chilling them all for 15 minutes. If you use any substitutions, such as light cream or milk, it won’t whip. Good luck!

  12. Wanda
    January 5, 2015 at 4:02 pm (8 years ago)

    Mmmmm! Quiero hacerlo…a ver como queda. Gracias! Thanks!

  13. Alexis
    March 9, 2015 at 8:03 pm (7 years ago)

    How much should I add of these ingredients? If I wanna make about a bowl full

    • Laurie @ FrostingAndASmile
      March 9, 2015 at 8:08 pm (7 years ago)

      Alexis, That depends on how big your bowl is. Do you mean an individual serving, like a cereal bowl? You will get about one cup of whipped cream if you use half a cup of heavy cream, 1 and 1/2 teaspoons of powdered sugar, and 1/4 teaspoon of vanilla. When you get down to using that small amount of cream it can be more difficult to whip. You might want to use an immersion blender.

  14. melissa
    March 18, 2015 at 5:30 pm (7 years ago)

    What are the portion sizes for each ingredient you used

    • Laurie @ FrostingAndASmile
      March 18, 2015 at 7:15 pm (7 years ago)

      If you scroll up, you will see the measurements listed in the teal recipe box.

  15. Samantha
    April 8, 2015 at 3:22 pm (7 years ago)

    Can you use Almond extract in place of vanilla, if so how much would I use? Thank you

    • Laurie @ FrostingAndASmile
      April 8, 2015 at 3:28 pm (7 years ago)

      Hello Samantha!
      You definitely could. Start with 1/4 teaspoon and then taste it. Gradually add one or two drops at a time to get the flavor you want. Almond extract is intense so use a light touch.

      • Samantha
        April 8, 2015 at 3:45 pm (7 years ago)

        Thank you!

  16. Kerri
    April 11, 2015 at 3:22 pm (7 years ago)

    I really believe that the success of this recipe is the vanilla you choose. I used an organic Madagascar vanilla. Wow. Good thing I do not keep whipping cream on hand, because I believe I would put this on every piece of food I serve. I am not sure what is better, the creaminess and goodness or the ease it is to make it. This whipped cream recipe is a go to for any of your whipped cream needs!

    • Laurie @ FrostingAndASmile
      April 11, 2015 at 7:05 pm (7 years ago)

      Thanks Kerri! You’re right, good vanilla is key. You can really take it up a notch if you use the seeds from a real vanilla bean instead of extract.

  17. shonnie
    May 2, 2015 at 2:13 pm (7 years ago)

    Thank you

  18. Kim Yarborough
    June 6, 2015 at 3:30 pm (7 years ago)

    Can I use this on a layer cake? Is it going to get pushed out with the second layer? Seems like it wouldn’t hold up like a buttercream, but I’ve never made it before. Thank you, Kim

    • Laurie @ FrostingAndASmile
      June 6, 2015 at 3:37 pm (7 years ago)

      Hi Kim,

      I have used this to fill two layer cakes with no problem. It is softer than buttercream but still good. Make sure you beat it until it holds peaks.

  19. Anna
    June 20, 2015 at 2:54 pm (7 years ago)

    All it does is keep getting watery. But it does taste good! Have any tips

    • Laurie @ FrostingAndASmile
      June 20, 2015 at 3:50 pm (7 years ago)

      Hello Anna,
      Do you mean it gets watery after you whip it or it never turns to whipped cream at all?

  20. Valerie
    July 28, 2015 at 8:15 am (7 years ago)

    My stepdaughters favorite icing is whipped icing. Normally her Dad and I don’t like this frosting. However, I made this recipe this year for her birthday cupcakes and everyone, including her Dad and I loved it! We can’t wait to play around with other flavors! Thanks for sharing this recipe!

  21. Lacey
    July 29, 2015 at 1:05 pm (7 years ago)

    Have you ever tried an edible image on this icing before?

    • Laurie @ FrostingAndASmile
      July 29, 2015 at 1:11 pm (7 years ago)

      Hi Lacey,
      I have never tried an edible image on it. If you try it, please let me know how it works out for you.

  22. Brianna
    August 19, 2015 at 9:53 am (7 years ago)

    Do you NEED the vanilla in it?

    • Laurie @ FrostingAndASmile
      August 19, 2015 at 5:52 pm (7 years ago)

      Hello Brianna,
      You don’t need the vanilla. However, if you leave it out, the frosting won’t be as flavorful. You could substitute other extracts or flavorings if you prefer.

  23. Crystal
    October 26, 2015 at 11:56 am (7 years ago)

    You are a life saver. I have to make 24 cupcakes for a school party and I was looking for something cheaper and no so sweet. this is perfect.

  24. Thomas
    January 21, 2016 at 3:38 pm (7 years ago)

    Oh my. Mixed this by hand with a whisk and my arm is about to fall off but it was so worth it. Wonderful flavor and not too sweet.

  25. Kathy
    February 16, 2016 at 11:57 am (6 years ago)

    Does this frosting melt at room temperature?

  26. Lacey H.
    February 18, 2016 at 11:44 pm (6 years ago)

    Loved this was easy and tasted like heaven my two girls and i enjoyed it on the top of our hot chocolate

  27. Danielle campbell
    March 6, 2016 at 11:51 am (6 years ago)

    Will this work on an ice cream cake?

  28. Myra
    March 13, 2016 at 3:45 pm (6 years ago)

    My 13yo daughter made this just a lil bit ago to top her dad’s birthday cake with. We will let you know how it goes over, but tysm for the easy recipe. It tasted delicious in the bowl!!

  29. Shawna
    March 23, 2016 at 4:24 pm (6 years ago)

    Would this be a good base for whipped frosting that is made with pudding?

    • Laurie @ FrostingAndASmile
      April 4, 2016 at 4:29 pm (6 years ago)

      Hi! I have never tried that. If you do, please let me know how it works out.