Total Time: 7 min
Prep Time: 2 min
Cook Time: 5 min

Servings: 4 cups

This is a super easy whipped cream recipe. My family argues, either Cool whip or Ready whip, but they all love this whipped cream. You can keep this in the refrigerator for a day. When ready to use again, whip first.

whipped cream recipe


  • 2 cups heavy whipping cream
  • 2 Tbsp sugar
  • vanilla extract – optional


Chill a bowl and mixer utensils in the freezer for about 10 minutes. Put the sugar in the bottom of the bowl and pour the heavy whipping cream on top. Mix until stiff peaks form. Enjoy!

More about Whipped Cream

Whipped cream was originally called snow cream. As early as the 1500’s in Ferrara, Italy, naturally separated cream was whipped and the foam on the surface would be skimmed off and drained. In the 19th century, centrifuge-separated, high-fat cream made it easier to make whipped cream. The name whipped cream came about from the English in 1673.

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