Discover the secret to the best homemade whipped cream with a surprising twist: sour cream! This easy recipe creates smooth, fluffy, slightly tangy whipped cream that stays stable and delicious for up to 1 week. Perfect for topping pies, layering in trifles or enjoying straight from the bowl (no judgment here!).
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Move over, basic whipped cream! There’s a new star in town, and it’s about to elevate your dessert game to a whole new level. We’re talking the fluffiest, creamiest homemade whipped cream with a touch of tang. Enter, whipped cream made with sour cream!
Why Sour Cream?
This little addition not only makes your homemade whipped cream extra smooth and glossy but also brings a subtle tang that pairs perfectly with everything from fresh fruit to decadent cakes. The tanginess cuts through the sweetness, adding dimension to an otherwise simple topping.
Plus, it helps stabilize the whipped cream, so it stays fluffier for longer.
- Heavy whipping cream: The base of our fluffy topping. Look for heavy cream or heavy whipping cream with about 36% milk fat. This high-fat content is key for a whipped cream that holds its shape.
- Sour cream: The secret ingredient that takes this whipped cream to the next level.
- Sugar: For that perfect hint of sweetness.
- Vanilla extract: For flavor.
Let’s talk sugar. Sometimes I use granulated sugar to sweeten my whipped cream, and sometimes I use powdered sugar. For a small batch like this, either works fine, but if you’re whipping up a larger batch, you might notice a grainy texture from the granulated sugar. And for a caramel-like depth, try brown sugar!
See the recipe card for full information on ingredients and quantities.
- Chill your tools. Pop your mixing bowl and beaters in the freezer for about 10 minutes before you start. This helps the cream whip up faster and stay cold longer.
- Combine ingredients. In your chilled bowl, combine the cold heavy whipping cream, sour cream, sugar and vanilla extract.
- Whip it up. Using an electric mixer or a stand mixer fitted with the whisk attachment, start beating the mixture on low speed, gradually increasing to high. Beat until stiff peaks form. This should take about 3-5 minutes.
- Taste and adjust. Give your whipped cream a taste. If you prefer it sweeter, add a bit more sugar and beat for another 30 seconds to combine.
- The key to making whipped cream from scratch is keeping everything as cold as possible, from your ingredients to your mixing bowl.
- Keep an eye on your cream as it whips. Overbeating can turn it grainy and eventually into butter. You’re aiming for stiff peaks that hold their shape.
- If you do notice a grainy texture, it’s likely been overwhipped. To fix this, slowly add cold, unwhipped heavy cream to the mixing bowl while the mixer is running at low speed. Keep adding until the texture becomes smooth and fluffy again.
How Long Will It Last?
This whipped topping will last in the fridge for up to 1 week. Just be sure to store it in an airtight container to keep it fresh!
What to Serve With Homemade Whipped Cream
Now that you’ve made your sour cream whipped cream, the possibilities are endless for how to use it. Dollop it on pies, swirl it into hot cocoa or layer it in parfaits. Here are some of my favorite desserts to pair with this irresistible, pillowy topping:
- Cream Cheese Pound Cake
- Ice Cream Pie
- Stovetop Strawberry Dumplings
- Mini Cherry Pies with Streusel
- Simple Strawberry Slab Pie
- Easy Peach Slab Pie
- Strawberry Cheesecake Crêpes
- Muffin Tin Mini Pecan Pies
- No-Bake Chocolate Tart with Raspberries
- The Easiest-Ever Ice Cream Cake
- Caramel Apple Slab Pie
- Blueberry Galette with Thyme
- Classic Strawberry Shortcake
- Chocolate-Covered Strawberry Brownies
- The Best Key Lime Pie
- Lemon Cheesecake Bars
- Chocolate-Peanut Butter Pretzel Tart
- Strawberry Shortbread Cookie Cake
Ingredients
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup sour cream, cold
- 2 Tablespoons sugar, plus more to taste
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, sour cream, sugar and vanilla extract.
- Beat the mixture on medium-high speed until stiff peaks form, 3 to 5 minutes. Serve immediately or store, covered with plastic wrap, in the fridge for up to 1 week.
Kelly’s Notes
- The key to making whipped cream from scratch is keeping everything as cold as possible, from your ingredients to your mixing bowl.
- Keep an eye on your cream as it whips. Overbeating can turn it grainy and eventually into butter. You’re aiming for stiff peaks that hold their shape.
- If you do notice a grainy texture, it’s likely been overwhipped. To fix this, slowly add cold, unwhipped heavy cream to the mixing bowl while the mixer is running at low speed. Keep adding until the texture becomes smooth and fluffy again.
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Just made this today! The addition of sour cream is brilliant and gives the whipped cream just the slightest bit of tang. Highly recommend!
So glad you enjoyed it, Haley!
Just tried this before Thanksgiving this week and wow wow wow! Ten stars if I could. Making again on Thursday.
Love reading that, Ryland! Happy (almost) Thanksgiving!
Delicious