This homemade whipped cream is easy to make with just three ingredients and it holds its shape perfectly. Lightly sweetened and extra fluffy, this whipped cream recipe is the perfect way to top off your favorite treats.

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

You'll need just three easy-to-find ingredients to make the best homemade whipped cream of your life:

Heavy cream and heavy whipping cream are basically the same thing. They both must contain at least 36 percent (or more) milk fat and are sold under different labels depending on the brand. Whipping cream (or light whipping cream), on the other hand, is lighter in fat and won't hold its shape as well.

Here's a brief overview of what you can expect when you make whipped cream at home:

Whip the cream with an electric mixer until frothy, add the remaining ingredients, then continue beating until stiff peaks form.

How do you know when to stop whipping? Stiff peaks will form. Stiff peaks stand up straight when you lift up the whisk or electric mixer. Medium-firm peaks stand up, but they'll curl slightly at the top.

Homemade whipped cream doesn't last as long as the store-bought stuff. Place it in an airtight container and store in the refrigerator for up to three days.

Yes! Whipped cream freezes well. Here's what to do:

Thaw at room temperature for 15-30 minutes before you need to use it.

"Great recipe," raves Angela Helms. "Easy to make and the vanilla was a great touch. I did chill my metal bowl and beater for about 15 minutes beforehand and that really helps. I also make sure my heavy whipping cream is in the freezer for the same amount of time, just so it's ice cold."

"The quick and easy way to make every dessert more elegant," according to Cynthia Ross. "Tastes great too!"

"Remember not to overbeat, just a few seconds extra can make it lumpy," says Sud Sad. "I added some cocoa powder to make chocolate whipped cream and it turned out delicious. We put it on hot cocoa and drank it!"

Editorial contributions by Corey Williams