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The Most Delicious No Bake Cheesecake

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Don’t let this No Bake Cheesecake fool you – while it may be a simple vanilla cheesecake recipe, it certainly delivers on all that you’d expect from a creamy, silky smooth cheesecake with a melt-in-your-mouth, buttery graham cracker crust. Top with fresh raspberries and a dollop of lemon curd or add a little cool whip and caramel sauce and you have the perfect dessert for any occasion!

Pie dish with graham cracker crumble and spread out cream cheese mix and piped dollops on a marble countertop

You may be accustomed to fussing with a springform pan, a water bath, cracked cheesecakes, and long bake and cool times with a traditional cheesecake recipe. What I love about this no-bake dessert is that you can make an absolutely delicious cheesecake with an ultra creamy filling and it takes little preparation and will please even the pickiest cheesecake lover.

piece of no bake cheesecake on a white cake plate on marble countertop

This No-Bake Cheesecake recipe will also provide you with a fantastic foundation to work with if you feel like going a few extra steps and jazzing it up with some fresh berries as garnish, or making a more decadent chocolate cheesecake by using chocolate graham crackers and adding melted chocolate to the cream cheese filling! The options are endless, so give it a try today!

Table of contents

How Long Have Cheesecakes Been Around For?

Longer than you may think! In fact, the earliest recorded cheesecakes date back thousands of years ago when a Greek writer around 230 AD described cheesecakes being fed to gladiators, consisting of a mix of wheat flour, honey and pounded cheese.

While the first versions of the cheesecake are substantially different from what we enjoy today, we can credit the addition of sugar to the cook serving England’s King Henry VIII. The use of cream cheese in place of cottage cheese can be attributed to a New York farmer who accidentally invented cream cheese in 1872, although the use of cream cheese in cheesecakes only took off in the early 1900s. 

Today, the majority of cheesecakes are made with a cream cheese mixture and are considered to be a dessert with varying degrees of sweetness depending on the additional ingredients and toppings used.  

More Easy Recipes To Try

Ingredients:

Filling Ingredients

  • 3 (8-ounce) packages cream cheese, softened
  • 1 ¾ cups powdered sugar, divided
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 3 cups heavy cream, cold

Homemade Graham Cracker Crust Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ¾ cup salted butter, melted
Closeup of no bake cheesecake

How to Make this Perfect Cheesecake Recipe:

  1. Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).
  2. Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
  3. Press graham cracker mixture evenly across the bottom of a 9×13 baking dish. Place baking dish in the freezer to firm up the crust while making the cheesecake mixture.
  4. In a medium bowl, beat together cream cheese, 1 ¼ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined, mixing down the sides of the bowl as needed.
  5. Pour 3 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ½ cup powdered sugar (2-3 minutes).
  6. Continue beating until whipped cream forms stiff peaks. Set aside about 2 cups of the whipped cream for decorating the top of the cheesecake.  
  7. Use a rubber spatula to gently fold the remaining whipped cream (about 4 cups) into the cream cheese mixture.
  8. Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.
  9. Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
  10. Transfer reserved whipped cream to a piping bag fit with Tip #1M.
  11. Pipe 12 dollops of whipped cream onto the cheesecake, evenly spaced in the center of each of 12 square slices of cheesecake.
Pie dish with no bake cheese cake with spatula and two missing pieces, two pieces of cake on white cake plates, two forks on a marble countertop

How To Store No Bake Cheesecake

This No Bake Cheesecake can be stored, covered, for 2-3 days in the refrigerator or for 1 month in the freezer.

A helpful tip when storing any cake in the freezer is to wrap individual slices in plastic wrap so that you don’t need to defrost more than what you need at any given time. If you opt for this method, then I suggest flash freezing the slices first on a sheet pan for about 2 hours and then wrapping them – this will make it much easier to store without jeopardizing the cake slices in any way. 

How Long Can I Leave This No Bake Cheesecake on the Counter?

This cheesecake should always be stored in the refrigerator when you are not serving it. With that said, keep in mind that the longest it should sit out at room temperature is 6 hours. After that, you run the risk of your cream-based ingredients spoiling or separating.

What Variations Can I Make To This Cheesecake Recipe?

This recipe makes a no-bake vanilla cheesecake, so if you’d like to adapt this recipe then consider the following ideas:

  • Use chocolate graham crackers for a chocolate crust or use crushed Oreos instead of graham crackers. Top with chocolate sauce!
  • Slice some fresh fruit like strawberries to garnish the top of your cheesecake. Alternatively, use some canned cherry pie filling as a glaze to this vanilla cheesecake.
  • Turn this delicious dessert into a decadent chocolate cheesecake by adding about 8 ounces of melted chocolate to the filling mixture.
  • Make a lemon blueberry cheesecake by adding some lemon juice and zest to the cheesecake filling, placing fresh blueberries (or canned blueberry pie filling) on top of the cheesecake.
  • Make mini cheesecakes from this recipe by simply assembling your cheesecake in small containers such as ramekins, shallow glass jars, or even muffin tins!

Tips For Making a Great No Bake Cheesecake

  • Make sure that the cream cheese is at room temperature when incorporating it into the other cheesecake filling ingredients. This will help to ensure that it mixes smoothly so that you get a silky smooth cheesecake texture.  
  • You can save yourself time by making your cheesecake filling and crust in advance and then storing them in the refrigerator or freezer for easy assembly later on. The cheesecake filling should be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen cheesecake filling in the refrigerator and then proceed to spread it on the graham cracker crust.
  • Be careful not to overmix the heavy whipping cream when combining it with the other ingredients otherwise it could turn into a butter-like consistency.
  • This recipe uses a 9×13 inch baking dish. If you want to use a smaller dish for a smaller cheesecake like a 9 inch pie dish then reduce the crust ingredients to 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and ½ cup salted butter. Otherwise, stick to the quantities used in this recipe and make one large cheesecake and one small cheesecake.  
one piece of no bake cheese cake an a cake server

No Bake Cheesecake

A NO BAKE vanilla cheesecake recipe with a creamy, silky smooth filling and a buttery, melt-in-your-mouth graham cracker base.
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Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 45 minutes
Servings: 12
Calories: 481kcal
Author: girlinspired

Ingredients

Filling Ingredients

  • 3 8-ounce packages cream cheese, softened
  • 1 ¾ cups powdered sugar divided
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 3 cups heavy whipping cream cold

Graham Cracker Crust Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ¾ cup salted butter melted

Instructions

  • Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).
    Glass pie dish with graham cracker crumbles and sugar on a marble countertop
  • Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
    Pouring melted butter over Graham Cracker Crumble sugar mix in glass pie dish on marble countertop
  • Press graham cracker mixture evenly across the bottom of a 9×13 baking dish. Place baking dish in the freezer to firm up the crust while making the cheesecake mixture.
    Pressing Graham Cracker Crumble sugar butter mix in glass pie dish on marble countertop
  • In a medium mixing bowl, beat together cream cheese, 1 ¼ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined.
    Glass mixing bowl with cream cheese, powedered sugar, vanilla extract, sour cream on a marble countertop
  • Pour 3 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ½ cup powdered sugar (2-3 minutes).
    Glass mixing bowl with heavy cream on a marble countertop
  • Continue beating until whipped cream forms stiff peaks. Set aside about 2 cups of the whipped cream for decorating the top of the cheesecake.
    Glass mixing bowl with whipped heavy cream on a marble countertop
  • Use a spatula to gently fold the remaining whipped cream (about 4 cups) into the cream cheese mixture.
    Mixing cream cheese mix and whipped heavy cream with a spatula in a glass mixing bowl on a marble countertop
  • Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.
    Pie dish with graham cracker crumble and spread out cream cheese mix on a marble countertop
  • Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
  • Transfer reserved whipped cream to a piping bag fit with Tip #1M.
  • Pipe 12 dollops of whipped cream onto the cheesecake, evenly spaced to
    Pie dish with graham cracker crumble and spread out cream cheese mix and piped dollops on a marble countertop
  • Storage:
  • Store leftovers, covered, in the refrigerator for 2-3 days or in the freezer for up to 1 month.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 481kcal | Carbohydrates: 38g | Protein: 2g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 223mg | Potassium: 83mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1272IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Fried Apples

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Fried Apples are incredibly easy to make and can be used as a standalone dessert, a delicious side dish, or as an ingredient for many other recipes. If you are an apple lover, this dish is a fun way to add something new to the menu. Close up Fried Apples with wooden spoonSimple ingredients and just a few minutes of cook time go into this Southern fried apples recipe. Once you see how quickly you can turn fresh apples into a decadent treat, you’ll start thinking of all kinds of ways to serve fried apples. Scoop them over pork chops, use them as an apple pie filling, or tuck them into some fun apple hand pies!
Frying pan with Fried Apples on marble countertop
This easy recipe can be made ahead of time and stored in the refrigerator or freezer or you can serve them warm from the cast iron skillet for a bowl of comfort food that’s paired with a big scoop of vanilla ice cream or a dollop of whipped cream. It’s enough to get the mouth watering!
Frying pan with Fried Apples and wooden spoon on marble countertop

Other Amazing Apple Recipes

Ingredients:

This recipe requires just a handful of ingredients: crisp, tart apples, butter and sugar to make a nice caramel flavor sauce, some lemon to keep the apples from discoloring, and a bit of flour to thicken the sauce.

Several apples, a bowl with ground cinnamon, a bowl with flour, a lemon cut in half, butter, cinnamon sticks, glass pitcher with water on marble countertopHow Should I Store Them? 

Leftover fried apples can be stored in an airtight container for 2-3 days in the refrigerator. Of course, there are various ways to use up any leftover fried apples too such as a delicious apple crisp dessert!

What Are Some Ways To Use Fried Apples?

Fried apples can be enjoyed in many ways! Here are a few ideas to get you going:
  • You could use them as a delicious topping over a serving of yogurt and muesli or on top of warm buttermilk biscuits;
  • As a filling to crepes, sweet pies and pastries;
  • Add them to various baked goods like muffin mixes or an apple crisp dessert;
  • Use them as a perfect filling with a caramel twist on a traditional apple pie.

close up Fried ApplesCan I Freeze Fried Apples?

Yes, you can! Once your fried apples are cooled, place them in a freezer-safe container or a ziploc bag and store in the freezer for 3-6 months. To reheat, thaw them out and then reheat in a saucepan over a low-medium heat. Take note though that freezing apples may affect the texture once thawed and reheated. In some instances, they may become slightly more mushy.

white serving bowl filled with Fried Apples and wooden spoon on marble countertopWhat Kind of Meals Can I Pair With Sauteed Apples?

These apples are great for serving with most pork dishes. These would go very well with any Thanksgiving or Christmas meal too or at your next barbecue.

Tips for Making Fried Apples 

  • Thin apple slices means that you only need to cook them for 5-10 minutes maximum. If you choose a thick slice size for your apples, then you will need to adjust your cooking time. Cooking time also depends on whether you want your apples to be very soft, almost like an apple sauce, or to be left with a slight crunch.
  • The apples will release liquid while cooking which helps to dissolve the sugar added for the sauce. If you find that there is not enough liquid after dissolving the sugar, simply add in some water for the sauce. Don’t worry too much about a running sauce at that point since the flour added will thicken up the sauce.
  • Using an entire lemon over the sliced apples is a great way to prevent the apples from browning and also offsets the sweet sugar by adding tartness. It’s a great way to enhance the overall flavor of these delicious fried apples.
  • Substitute maple syrup, honey, and/or light brown sugar for the white sugar in this recipe to sweeten the apples.
  • If you’d like to use unsalted butter in this recipe, add a pinch of salt to the skillet as well.
  • You can’t go wrong by using Granny Smith apples. They tend to make the best fried apples as they are a tart apple and also quite hardy. A firm apple will hold up better during cooking than softer apples. Honeycrisp apples and pink lady apples are also great choices. Really, though, as an abundance of apples flow into the markets and festivals for Fall harvest, know that you can use any variety of apples to make this yummy dish.
Pan filled with Fried Apples placed on a marble counter top

Fried Apples

Fried Apples are incredibly easy to make and can be used as a standalone dessert, a delicious side dish, or as an ingredient for many other recipes.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 290kcal
Author: girlinspired

Ingredients

  • 5 large Pippin apples peeled, cored, and thinly sliced
  • 1 large lemon
  • ½ cup salted butter
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon all-purpose flour

Instructions

  • As you peel, core, and slice the apples, toss them into a bowl and squeeze lemon juice over them.
    White bowl filled with apples slices, a bowl with ground cinnamon, a bowl with flour, a lemon cut in half, butter, cinnamon sticks, on marble countertop
  • Melt the butter in a skillet over medium heat.
    Frying pan with butter, bowl with ground cinnamon, cinnamon sticks, bowl with flour, an apple on marble countertop
  • When the butter is melted, add apples to the skillet. Saute over medium-high heat until the apples begin to soften (about 5 minutes).
    Frying pan with apple slices, bowl with ground cinnamon, cinnamon sticks, bowl with flour, an apple on marble countertop
  • Sprinkle the sugar and cinnamon over the apples, stir and continue cooking until the sugar dissolves into the butter and forms a sauce.
    Frying pan with apple slices, sugar and ground cinnamon, bowl with ground cinnamon, cinnamon sticks, bowl with flour, an apple on marble countertop
  • Sprinkle the flour over the apples and stir to combine.
    Frying pan with apple mixture and flour, bowl with ground cinnamon, cinnamon sticks, bowl with flour, an apple on marble countertop
  • Bring the apple mixture to a low boil and simmer over low for a few more minutes until the sauce thickens.
    Frying pan with Fried Apples and wooden spoon on marble countertop
  • Serve immediately!
  • Storage:
  • Store in the refrigerator in an airtight container for 2-3 days. Or make the leftovers into a crisp.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

As the apples cook, they will break down into mush (like making applesauce). If you slice them thin, they only need 5 -10 minutes total to cook through, but will still have a little structure to them.
The apples usually release liquid while cooking. If there is not enough liquid after dissolving the sugar into the cooking apples, you can add a little water to make more sauce. It will thicken with the flour.
I used a full lemon over the apples as I was slicing them. Mostly, this helps to prevent browning on the apples, but it also adds another level of flavor and tartness to offset the sweet sugar.
You can also/alternately use maple syrup, honey, and/or brown sugar to sweeten the apples.

Nutrition

Calories: 290kcal | Carbohydrates: 41g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 137mg | Potassium: 195mg | Fiber: 4g | Sugar: 33g | Vitamin A: 560IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg

Copycat Mac and Cheese Ice Cream

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Have you heard…?! The Van Leeuwen ice cream brand has recently released a limited-edition ice cream version of one of your favorite iconic comfort foods – Kraft Macaroni and Cheese!! We just couldn’t resist trying our hand at capturing the cheesiness of kraft macaroni in a tub of churned ice cream. Perfect for a hot summer day, this brow-raising cheese ice cream is both sweet and salty, creamy and…. oh so cheesy.

scooped cheese ice cream on a cone with boxes of mac and cheese in background

If you have conflicting feelings about this, you’re not alone! Apprehension, possible revulsion and a healthy dose of intrigue all come to mind, right?!

When the ice cream truck rolled up to hand out free samples in Union Square on National Mac and Cheese Day, the lines were immediate proof that New Yorkers’ curiousity was piqued! Van Leeuwen scoop shops are located in New York, Houston, and Los Angeles, but the controversial new flavor sold out across stores and on the Van Leeuwen website in just hours! Van Leeuwen is a cult-favorite brand popular in New York City (they’re based in Brooklyn) where they combine high quality ingredients and turn them into signature ice cream flavors free from artificial flavors.

ice cream scoop with a scoopful in cheese ice cream dish

With ice cream reviews going viral online, this Mac and Cheese Ice Cream is circulating on social media while daring homemade versions have become the latest TikTok craze.

Using myself and my family as guinea pigs, I set off to conquer this weird (yet super cool) ice cream challenge. The results were pretty great – a sweet and creamy ice cream that tastes just like mac and cheese from the first bite…and it definitely grows on you!

Would you dare eat this cheesy ice cream? Try it out for yourself and drop me a comment with your thoughts 🙂

More Ice Cream Recipes To Try

Cheese Ice Cream Ingredients:

  • 2 large eggs
  • 1 cup sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 packets of Kraft macaroni and cheese powder (use the macaroni noodles for a different purpose)
kraft mac and cheese boxes, sugar, milk and cream jars, eggs

Does Mac And Cheese Ice Cream Really Taste Like that Unforgettable Flavor of Kraft Macaroni?

Believe it or not but it does! Using the Kraft Mac and Cheese powder in this ice cream instantly transports you back to a warm bowl of cheesy pasta – except it’s cold…ice cream cold!

Now obviously, like any ice cream, this sweet treat is creamy smooth…unless, of course, you decide to throw in some macaroni, which I strongly advise against! Using the cheese powder straight out of a Kraft box not only gives you the distinct taste of mac – you also get the tell-tale bright orange color that screams cheddar cheese ice cream!

What Other Weird Ice Cream Flavors Exist?

You don’t need to search far to find some pretty weird ice cream flavors that are readily accessible to those in the United States, and that’s not even mentioning those you’ll find on a global scale!

If you’re the adventurous type, then you’ll want to check out these ice creams:

ice cream scooping cheese ice cream from ice cream machine

Can I Make Mac And Cheese Ice Cream Without An Ice Cream Maker?

Yes, you can! I can recommend two alternative methods for making this ice cream that won’t require an ice cream maker:

Making Ice Cream With A Food Processor:

  • Make your ice cream base and store it in the freezer, flat in a Ziploc bag, for about 2 hours.
  • Once frozen, break your ice cream into chunks and give it a good pulse using your food processor. 
  • Place your processed ice cream into a freezer-safe container and leave to freeze overnight. 

This method gives you as close a result as you’ll get to an ice cream maker.

Making Your Own Makeshift Ice Cream Maker:

Now, if you don’t have a food processor either, don’t worry! My next suggestion involves an ice bath and hand mixer. Here’s what you need to do:

  • You’ll need to replicate an ice cream maker by using a large bowl filled with ice and ice cream salt and then a smaller bowl placed inside the larger bowl where you’ll assemble your ice cream base. 
  • Set the ice cream bowl into the ice bowl and mix with a hand mixer until the ice cream base freezes into a creamy soft consistency. 
  • Then, place both bowls as is into the freezer for 45 minutes which will give you some delicious ice cream!

The only downside to using this bowl-in-bowl method is the fact that it takes up quite a fair amount of freezer space and greater effort making your ice cream this way as you’ll essentially be using a makeshift ice cream maker! 

scooped cheese ice cream on a cone with boxes of mac and cheese in background

Tips For Making and Serving Mac And Cheese Ice Cream

  • Ice cream makers differ in terms of churn times and the length of time required to freeze your ice cream bowl so make sure that you follow the manufacturer’s instructions for your specific ice cream maker. 
  • Homemade ice cream usually lasts in the freezer in an airtight container for up to 2 weeks. After that, the ice cream can become grainy in texture and form ice crystals. 
  • Serve this up special on National Cheese Day (June 4) or National Macaroni and Cheese Day (July 14). Your family will love your ingenuity.
  • Try this cheese special with a slice of apple pie – I’m pretty sure it would be. a match made in heaven.
  • Read the press release announcing the Kraft-Van Leeuwen partnership here!
scooped cheese ice cream on a cone with boxes of mac and cheese in background

Copycat Mac and Cheese Ice Cream

An intriguing copycat of your favorite comfort food – this Mac and Cheese ice cream is both sweet and salty, creamy and…. cheesy.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Churn Time: 45 minutes
Servings: 10
Calories: 225kcal
Author: girlinspired

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 packets Kraft cheese powder (use noodles for a different purpose)

Instructions

  • Whisk eggs until frothy.
    whisking eggs in glass bowl
  • Add sugar and continue whisking until mixture has thickened.
    whisking cheese powder into cream mixture in glass bowl
  • Add milk, heavy cream, and cheese packets and whisk until combined. The cheese powder may separate and stay clumpy initially, but let it set for 5 minutes or so and then whisk some more and it will fully combine.
    whisking cheese ice cream mixture in glass bowl
  • Transfer mixture to the chilled bowl of an ice cream maker and churn until ice cream thickens and the mixer slows or stops.
    liquid ice cream mixture in ice cream machine
  • Scoop spoonfuls of thickened ice cream into a freezer-safe container.
    ice cream scooping cheese ice cream from ice cream machine
  • Freeze ice cream for 12-24 hours to harden well.
    cheese ice cream scoops mounded into dish for freezer
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 78mg | Potassium: 100mg | Sugar: 23g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

How to Make a Pillow (that looks professional, for a fraction of the cost)!

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I’ve said it before and I’ll say it again. Learning how to sew a pillow is one of the easiest sewing projects with the biggest return on investment that you can learn! Change the look of a room with just a few new pillows!

stacked coral, white and blue floral pillows on white couch

Why Should I Sew a Pillow Cover Myself

Decorative pillows are absolutely one of the easiest projects and a great way to improve your sewing skills and your space. Why? Because they’re SO simple and the end result makes a huge impact in any space. You can completely change the feel of an entire room with a good pile of new throw pillow covers. Learn to sew in a straight line and you’ve got yourself brand new DIY pillows!

The department stores are coming out with some really awesome pillows, but even if they fit the color scheme and feel I want in a room, I have a hard time shelling out the big bucks for them. Some of the nicer pillows out there cost in the $50-$100 range, and that doesn’t even include the pillow form!

I change my pillows around fairly often with the different seasons so I like to sew my own. With just a little extra effort, you can take this diy project to the next level.

Today we’re going to talk about some easy ways to make professional-looking new pillow covers for a fraction of the cost! This post contains affiliate links so that I can help you identify the same materials that I use and love in my projects! Now grab your sewing machine and let’s get started!

stacked blue floral and coral/white pillows on a white couch

Choosing your Favorite Fabrics for the Pillow

The first step is choosing the right fabric. Sure – you can use a quilting cotton for its pretty print, but using an upholstery weight fabric is really going to help your pillows hold their shape and will also smooth out nicely over most any pillow forms.

If you do use a lighter weight fabric, consider adding a layer of iron-on interfacing to reinforce the fabric and provide structure and weight. You can also add a thin layer of batting and do some quilting. But, if you’re just going for a quick simple pillow, upholstery fabric is the way to go.

I ordered my fabric online for this project because I was having a hard time finding a variety of that perfect shade of coral that I wanted in my family room. Fabric.com has a large variety of upholstery fabrics available for ordering online. The exact prints and patterns that I’ve used in this post are no longer available, but look for:

  • Cotton Twill – this is a bit more lightweight than a cotton duck, for example, but still lovely for upholstery and typically comes in beautiful prints and patterns.
  • Cotton Duck – a heavy duty upholstery fabric
  • Indoor/Outdoor Fabric – this is a great option, especially if you want something that can hold up to wear and tear a bit better.
  • Sunbrella – this indoor-outdoor upholstery fabric is my go-to for cabana stripes and any kind of outdoor throw pillows. It doesn’t fade in the hot sun and they make so many great colors.
  • Linen blend – typically a bit more expensive, but linen holds up well and has such a nice hand for upholstery.

These fabrics are all extremely affordable. The “Premier Prints” line from Fabric.com come in a huge variety of patterns all within a particular color scheme and there are many colors to choose from. For less than $10/yard – you buy the fabric for pillow covers for $5/ pillow! Even a more expensive linen breaks down to just $15 per pillow! Mix and match a few different patterns, varying the scale of the print for the best impact in the room. (The website I’ve linked to above has an “add to design wall” link that makes it beyond easy to see how different fabrics color coordinate and look side by side – I know they’ve had this feature for ages, but this was the first time I actually tried it out and it was SO helpful.)

To get started, you will need about 1 yard of fabric for every two pillows (18-inch square), as long as the fabric is at least 45″ wide from selvage edge to selvage edge.

Coral and white bow pillow and coral and white square pillows on white couch

Cutting your Fabric Pieces

Envelope-style pillows are my go-to sewing technique. They are the easiest way to quickly sew a pillow and require no extra notions such as zippers or buttons. An envelope pillow cover is simple to remove and wash. It should be one of the first pillows you tackle; they are a super easy sewing project.

HOW TO MAKE AN ENVELOPE PILLOW COVER <–This tutorial outlines the details of cutting and sewing envelope-style pillows so check that out if this is new to you! If you prefer a different style pillow, I’ll talk about that a bit later.

Choose your pillow size and hence, the amount of fabric you’ll need. As long as your pillow is not larger than 22″ on the short side, you will be able to get both the front and back cover from one strip of fabric. Order the length of fabric, then, according to the long edge of the pillow. Be sure to add a little bit of wiggle room.

I almost always plan my pillow cover pieces to be the same dimensions as my square pillow insert size – i.e., 18″x18″ square fabric pieces for an 18″ pillow. With a 1/4-1/2 inch seam allowance, I’ve found that this makes a cover that the pillow insert fits plumply (but not too tightly) into – no more sagging pillow covers!

  • For a zippered pillow cover, you simply need two square pieces of fabric – one for the front of the pillow and one for the back of the pillow.
  • An envelope-style pillow requires one square for the front piece and two smaller pieces of fabric that are overlapped to form the back piece.

If a greater seam allowance is needed, you might need to cut larger pieces – adjust as needed, but just know that a snugger pillow cover looks more professional and tailored!

For non-directional fabric and very precise cutting – you can sew two pillows from one full yard of fabric (as long as it’s 45″ wide.)

Use a rotary cutter and a cutting mat/ruler to make clean edges and straight cuts for your outer pieces. Cut each piece of fabric carefully.

two blue floral pillows on white couch
stacked blue floral and coral/white pillows on white couch
close up of coral and white patterned pillows stacked on white couch

How to Make a Pillow Look Custom Made

Now let’s talk about how we’re going to take the great fabric you’ve got and turn it into pillows that look completely custom and professionally made!

You have two squares of fabric – now what? There is a super simple way and that’s by adding TRIM!! Pom-pom, tassels, ric rac, pre-made piping, and even custom piping.

You will need one continuous piece of trim to go around the perimeter of the pillow square. For an 18-inch pillow, we need 2 yards (plus a smidge to be safe – so 2 and 1/8 yards of trim.

Trim can be pricey, so plan your pillows in advanced. For two identical pillows, you’ll need 4 1/2 yards of trim – purchase it in one long cut and use a coupon or look for trim sales! Without a coupon, you might end up paying around $10/pillow for trim, which ultimately will still result in an awesome pillow for way less than you’d pay for a pre-made pillow. Trim is so easy to sew in! Let me show you.

close up of sewing machine stitching pom pom trim onto blue floral fabric and square fabric with trim sewed around perimeter

How to Add Pom Pom Trim to a Pillow Cover

  1. Take your 18″ x 18″ square fabric for your pillow front (or whatever size you’re making!!) and spread it out on a flat surface in front of you.
  2. Grab your pom-pom trim (here is the trim I used for this pillow – it’s a bit nicer than some of the pre-packaged pom pom trims and I wanted a higher quality trim to compliment my fancy fabric.
  3. Align the raw edge of the trim with the raw edge of the fabric and match right sides together.
  4. Use a zipper foot and position your sewing needle over as needed to baste the trim in place around the perimeter of the pillow. You are sewing a line such that everything toward the center (to the left) of your stitches will show on the finished pillow and everything toward the raw edge side of your stitches will fall within the seam of the finished pillow and won’t show.
  5. Sew carefully. Remember, you are only prepping one side of the pillow cover.
  6. Now, match up the back of your pillow, right sides together over the front cover (trim sandwiched between). Stitch again around the entire perimeter. I like to sew with the (wrong side of) the front cover facing up so that I can see my stitch lines where I basted on the trim. Sew just slightly to the inside of your basting stitches as you join the front and back covers. (You might notice that I’ve used a zipper in lieu of my go-to envelope style pillows in the above picture – we’re going to talk about that in just a moment…)
two squares of fabric sewn together and inside out.

Gorgeous! Look at this totally custom and professional-looking pom pom trim on the finished pillow.

two blue floral pillows on white couch with kitchen table and hutch in background

Adding Piping to a Pillow Cover

Alrighty! On to piping!! Piping is the perfect touch for a professional-looking finish on your pillows!

coral and white pillows on white couch with kitchen table and hutch in background

On my quatrefoil-ish pillows, I sewed in some pre-made piping (sold by the yard) where the cording is jute. Here is a similar product. I really love the jute to add some natural textures and earthiness in the room.

If you take a look, you can see what they call “lip” which is the strip of material that gets sewn into the pillow seams and is attached to the cording.

You’ll sew this in the same way as the pom pom trim – use your zipper foot and move the needle over so that you can sew right up against the base of the cording – you’ll only want the cording to show on the finished pillow, not the “lip.”

stacked blue floral and coral/white pillows on white couch

Now, you’ve sewn in some pre-made trims – the pom pom and the jute cording look awesome! But what do you do when you can’t find the perfect trim? You sew your own!

Making Your Own Pillow Trim

Piping is easy to make and you can truly customize your home decor by making piping from any fabric you want! Here is an entire post dedicated to how to make piping and how to sew piping in to a project. I’ll summarize the steps below.

photo collage of strips of coral and white fabric sewn together to make custom piping
  1. Start by cutting bias strips of fabric in 2″ widths – click here for detailed instructions on cutting bias strips.
  2. Join the ends of each strip together (see image above) to make one long continuous strip, 2.25 yards long per pillow. Trim any excess from the sides of the joined strips and press the seams open.
  3. Measure an equal length of cotton filler piping – I used filler piping that is about 3/16″ in diameter – I like to use one that is a little more solid/dense, which is usually a bit more expensive, but still only around $1-2/yard. I buy the product in store so that I can see just the size and type I want, but I think it’s similar to this pre-packaged filler here.
  4. Wrap the strip of fabric around the piping filler nice and snug. Use your zipper foot and adjust your needle to stitch close to the edge of the cording. You’ll want to keep things snug by keeping the fabric wrapped and taut, but not by stretching the fabric while you sew as that will result in kinks and wrinkles on your finished piping. That’s all there is to it!
  5. Now sew your custom piping into your pillow seams the same way you would with the other trims we’ve discussed!
photo collage of custom coral and white strip of piping and stack of pillows with piping sewn in

When to Add a Zipper to a Pillow Cover

Finally, I wanted to touch back on the blue floral pillows that I sewed zippers into. Although I do typically like the envelope-style pillows and used that technique on the remaining pillow covers, I do think they’re a bit more casual.

Since this fabric was just so pretty and a bit more expensive, I wanted the pillows to be as nice as possible. I also wanted to be able to flip them front/back interchangeably.

photo collage of step by step sewing a zipper into blue floral pillow cover

Adding an Invisible Zipper to a Pillow Cover

I’m not going to give super detailed instructions for sewing in an invisible zipper. Here is a tutorial for sewing an invisible zipper into a lined garment – you can follow the steps and just skip the parts where you incorporate in the lining.

  1. Open up the invisible zipper and press it with a warm iron following the package instructions to get the teeth uncurled from the zipper tape.
  2. On the bottom side of one pillow square, lay one side of the zipper, right sides matching, and aligning the raw edge of the fabric with the non-teeth side of the zipper.
  3. Center the zipper across the pillow so that when it zips up, it will end about 1-inch from the side edge of the pillow panel.
  4. Stitch with the zipper foot in a similar manner to attaching the trim. Use a regular stitch, though. Stitch just slightly away from the zipper teeth so that it is easier to zip and unzip the finished pillow with the bulk of the trim and fabric in the seam.
  5. Now, lay the bottom side of the back pillow cover panel alongside the front panel. Turn the other zipper half to match right sides together and raw edges with the back panel. The most important factor here is that the two sides of the zipper line up with one another – they must be positioned the same on each panel so that when the finished zipper is closed, the front and back cover line up evenly. You might consider basting the second side of the zipper into place so that you can double check alignment and then restitch. Remember to stitch just slightly away from the zipper teeth, but not much – any gap between the zipper teeth and the stitch line with show on the finished pillow – just 1/16th of an inch or so is all you need.
  6. Once both sides of the zipper are sewn on and the two pillow sides line up, you can sew around the other three sides of the pillow covers to join front and back. Sew just a bit (maybe 1/2-3/4″) from the side seam down along the bottom of the pillow to slightly overlap the ends of the zipper. These stitches should fall just to the inside of the zipper stitches so that on the right side of the pillow the finished seam tucks the ends of the zipper behind it.
inside out pillow cover with dashes showing where stitching is
finished throw pillows on white couch

Let’s sum it all up – how to make a pillow for your home:

  • Choose upholstery-weight or interfaced fabric.
  • Cut fabric to the same size as finished pillow insert so that the insert fits snuggly into the cover.
  • Add pom-pom trim.
  • Add pre-made piping or cording – the jute looks current and adds another dimension of texture in the room!
  • Make custom piping for your pillows!
  • Add an invisible zipper in lieu of envelope-style closures.
photo collage of finished blue floral and coral/white throw pillows

The Best Marinara Sauce Recipe – Easy & Quick

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Why buy marinara sauce when you can use this homemade marinara sauce recipe to make the most delicious pasta sauce from the comfort of your kitchen?

White and blue oval platter filled with Spaghetti and Marinara Sauce, red and white checked linen, tomato, basil

I always find that homemade sauces pack the best punch of flavors when made from scratch. Since this marinara sauce can be used in so many different Italian recipes, it’s a no-brainer to make a batch whenever a recipe calls for it without needing to make a trip to the store. Making your own red sauce will also save you money in the long run!

Oval white and blue platter filled with pasta and Marinara Sauce, spaghetti spoon scooping a serving

This hearty marinara sauce is made with just a handful of ingredients, dried herbs and, of course, a variety of tomatoes. Make a batch to store in the refrigerator and use it for your pizzas, pastas, casseroles and so much more!

Table of contents

White and blue oval platter filled with Spaghetti and Marinara Sauce , herbs and parmesan cheese on top

What is Marinara Sauce?

Marinara Sauce is a tomato based sauce used in Italian-American cuisine and includes ingredients such as tomatoes, garlic, onions and herbs. It can also be modified to include additional ingredients such as capers, wine, spices and olives too! Marinara sauce is extremely versatile!

This easy marinara sauce recipe uses basic pantry ingredients, making it a quick and simple sauce that comes together in little time. Of course, you can swap in any fresh ingredients that you’d like for an equally delicious marinara sauce.

Add a variety of fresh herbs (mmmm, fresh basil!!) or whole tomatoes from the vine to customize your homemade sauce straight from the garden.

Saute some fresh onions along with the garlic or add red pepper or ground sausage or beef. The options are endless.

Roast a head of garlic cloves or add a great dry red wine for a more robust depth of flavor.

White Dutch Oven with handles filled with Marinara Sauce and long silver serving spoon, red and white checked linen, tomato, basil, garlic

What Dishes Can I Make With This Marinara Recipe?

Marinara sauce can be used in almost any dish that requires a tomato base or is Italian-inspired. This includes, but isn’t limited to:

  • Pizza Sauce;
  • with your favorite Pasta;
  • Casseroles like Baked Ziti or Chicken Parmesan;
  • Creamy tomato soup;
  • Meatballs in marinara;
  • As a dip for mozzarella sticks or fried calamari
  • Minestrone; or
  • Fish dishes

More Italian-Inspired Dishes You May Like

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3-4 cloves of garlic, minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon dried onion flakes
  • 12 oz. can tomato paste
  • 29 oz. can tomato sauce
  • 2 oz. can diced tomatoes
  • 2 teaspoons granulated sugar
  • Fresh basil, oregano, and/or parsley for garnish
  • Parmesan cheese for garnish
individual ingredients for marinara sauce: canned tomatoes, tomato sauce, tomato paste, herbs, olive oil, garlic, sugar, and fresh herbs

How to Make this Sauce:

  1. In a large pot or Dutch oven, heat the oil and saute fresh garlic over medium-high heat 2-3 minutes, until fragrant.
  2. Add all remaining ingredients except for the bit of sugar and garnish: basil, oregano, red pepper, onion flakes, tomato paste, tomato sauce, and diced tomatoes.
  3. Bring sauce to a boil over medium heat. Reduce heat to a simmer, cover with a lid, and cook 30 minutes.
  4. Taste the sauce and add granulated or brown sugar to taste (the sugar cuts the acidity of the tomatoes).
  5. Serve over any type of pasta or add it to any of your favorite Italian dishes.
close up of ladle scooping marinara sauce

How Should I Store This Easy Marinara Sauce?

You can either store your Marinara Sauce in the refrigerator or in the freezer.

  • For Refrigerator: Allow the sauce to completely cool before storing it in an airtight container or Ziploc bag for 4-5 days.
  • For Freezer: Once completely cool, transfer your homemade marinara sauce into a freezer-safe container or bag and store it for up to 4 months. I suggest that you store your sauce in smaller serving portions if you’ve made a large batch. This will be much more convenient to pull out the right quantity than having to thaw excess. Two-cup portions are usually my go-to amount.

How Can I Reheat my Sauce?

If chilled from the refrigerator, simply transfer to a pot on the stovetop and heat on low heat for about 15 minutes, stirring regularly. You could even heat in the microwave – just use a microwave-safe cover over the sauce so it doesn’t splatter.

To thaw, place in the refrigerator overnight and then heat as directed above. If you’re in a rush, you can thaw the frozen sauce in a bowl of cold water or as a last resort, defrost it in the microwave. 

Tips For Making The Best Marinara Sauce

  • If you are using fresh tomatoes, you can either opt to keep the skins on or remove them prior to adding them to the other ingredients. The skin left on may come across in the overall texture of the sauce which is not bad at all but if you prefer a smoother sauce then I suggest removing the skins. The skins are already removed if you use canned or crushed tomatoes.
  • Select quality, organic tomatoes for your marinara sauce to enhance the flavors. Make sure that you also wash your tomatoes well if you choose to keep their skins on.
  • Marinara sauce is flavorful but not spicy hot. If you enjoy hotter sauces, then add in some cayenne pepper or additional red pepper flakes to your marinara sauce and taste to test.
  • A good option for tomatoes is San Marzano tomatoes which are really flavorful and have a lovely sweetness to them compared to the more acidic Roma tomatoes (although those could work too, especially considering that I’ve used sugar in this recipe to cut some of the acidity down!)
White Dutch Oven with handles filled with Marinara Sauce, red and white checked linen, tomato, basil

Best Marinara Sauce

Why buy marinara sauce when you can make the Best Marinara Sauce from the comfort of your kitchen!
5 from 4 votes
Print Pin Rate
Course: Condiments
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Calories: 106kcal
Author: girlinspired

Ingredients

  • 1 tablespoons olive oil
  • 3-4 cloves of garlic minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon dried onion flakes
  • 12 oz. can tomato paste
  • 29 oz. can tomato sauce
  • 2-15 oz. can diced tomatoes
  • 2 teaspoons granulated sugar
  • Fresh basil oregano, and/or parsley for garnish
  • Parmesan cheese for garnish

Instructions

  • In a large skillet or Dutch oven, saute garlic in olive oil over medium heat 2-3 minutes, until fragrant.
    White Dutch Oven with handles filled chopped garlic sautéing in vegetable oil, red and white checked linen, basil, garlic, glass bottle with vegetable oil
  • Add all remaining ingredients except for the sugar and garnish: basil, oregano, red pepper, onion flakes, tomato paste, tomato sauce, and diced tomatoes.
    White Dutch Oven with handles filled with Marinara Sauce ingredients and wooden spoon, red and white checked linen, basil, garlic, glass bottle with vegetable oil
  • Bring sauce to a boil over medium heat. Reduce heat to a simmer, cover with a lid, and cook 30 minutes.
    White Dutch Oven with handles filled with Marinara Sauce and wooden spoon, red and white checked linen, tomato, basil, garlic, parmesan and bread basket
  • Taste the sauce and add granulated sugar to taste (the sugar cuts the acidity in the tomato sauce).
    White Dutch Oven with handles filled with Marinara Sauce, red and white checked linen, tomato, basil, a right hand holding a measuring spoon with sugar
  • Serve over pasta or …
    White and blue oval platter filled with Spaghetti and Marinara Sauce, red and white checked linen, tomato, basil
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 106kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1039mg | Potassium: 1003mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1288IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 4mg

The Best Homemade Funnel Cake Recipe

by 1 Comment

Recreate this classic fair favorite at home by learning how to make this homemade funnel cake recipe with its signature crispy donut-like texture and mouthwatering flavor. This simple yet delicious dessert is only elevated with your favorite toppings!

overhead of funnel cake on parchment paper with whipped cream and strawberries, strawberries in a bowl and stacks of funnel cakes in background

This fried dessert is spectacular with just a dusting of confectioners’ sugar but with the addition of toppings like hot fudge, it takes this fun treat up a notch. Dress it up or dress it down, you decide!

funnel cakes stacked on a plate with powdered sugar and whipped cream and strawberries on toop

Table of contents

What is Funnel Cake?

Believe it or not, it’s not actually a cake. Not exactly anyway. But those of us in the know don’t care what it’s called, it’s just that good. It’s actually more like a donut but even crispier, in all its deep-fried glory.

Funnel cakes are made by squirting batter out of a bottle in a circular pattern straight into a pot of hot oil. This gives it that signature swirl and the batter fries up golden brown and delicious. Then, this tasty treat is topped with any and everything from powdered sugar and whipped cream to fresh fruit, strawberry sauce, cinnamon sugar, or chocolate sauce. Caramel sauce or even ice cream would be delicious too! The sky is the limit!

This is a popular fair food item, much like caramel apples and candy apples. There are actually people who will go to a fair JUST to have fair funnel cakes. Now, I may or may not be guilty of this, but either way it’s typically associated with summertime.

As with anything you make in your own kitchen, the rules about when and how to eat your homemade treats go out the window. So knowing how to make it at home definitely has its perks.

This easy funnel cake recipe is super simple to follow and there are no crazy ingredients you’ll need to hunt for. It’s easy enough to make any time of the year!

close up of top of a homemade funnel cake with powdered sugar, whipped cream, and sliced strawberry with bowl of strawberries and plate of funnel cakes in background
  • A candy thermometer. Without one it is harder to determine the temperature of the oil. It just makes life easier, but you can still get away without one. You may just have a couple of “trial and error” batches to start.
  • 2 Quart Dutch oven or a deep fryer. Use one that has the same diameter you’d like your funnel cake to have.
  • Condiment squeeze bottle. These are readily available at your local dollar store, or anywhere that sells baking appliances.

Funnel Cake Ingredients:

  • All-purpose flour
  • Salt
  • Baking powder
  • Granulated sugar
  • Salted butter, melted
  • Egg
  • Heaving whipping cream
  • Whole milk
  • Vanilla extract
  • Vegetable oil or shortening
individual ingredients for funnel cakes - flour, eggs, butter, milk, vanilla, etc.

How to Make Homemade Funnel Cake:

Step 1: Clip the thermometer to the rim of your Dutch oven and fill with several inches of oil or melted shortening to at least 2-3″ deep, preferably halfway. Heat until the oil reaches 375 degrees. This temperature needs to be exact. Too low, and you’ll end up with an oil-soaked funnel cake. Too high and you’ll burn it. The temperature will adjust with the addition of the cold batter, so check frequently to make sure you maintain the correct temperature.

Step 2: While the oil is heating, you can begin to prepare the batter. In a small bowl, combine flour, salt, baking powder and sugar and set aside. In a large bowl, whisk the egg until it is frothy. Doing this will capture the air which will help get a nice puffy texture. Then, add in the butter, cream, milk and vanilla. Whisk to combine.

Step 3: Add the dry ingredients to the wet ingredients and stir to combine. Then transfer this funnel cake batter to your squeeze bottle. Squeezing the batter out of the bottle will make the stream of batter even and easier to manipulate. Otherwise you run the risk of dropping blobs of dough into the oil and it not being so cute anymore.

Step 4: When the oil is hot enough, squeeze a continuous stream of batter into the pan in a circular motion, overlapping as you go. The batter will sizzle, expand, and pop up to float above the oil. Cook until the bottom is golden brown and flip to continue cooking the other side. Once the entire cake is nicely browned, remove with a slotted spoon. Drain excess oil by placing it directly onto a paper towel. Repeat steps until you’ve made all your cakes. Keep in mind, you’ll need to replenish the oil and bring it back to the exact temperature between each one. It takes quite a bit of oil and precise technique, but it is so worth it!

squeeze bottle squirting funnel cake batter into pot of oil

Step 5: Once it has cooled, sprinkle with powdered sugar and topping of your choice. Don’t let it sit too long, or it will get soggy!

golden brown funnel cake lifted from the oil with slotted spoon

Are you going all-in and eating with your hands? Or will you be eating it with a knife and fork? Either way, just make sure to have some extra napkins on hand and maybe tuck one into your shirt!

Now that you’ve mastered homemade funnel cake, what will you ever do at the next state fair?

funnel cake on paper towel sprinkled with powdered sugar

FAQs

Why is my funnel cake soggy?

Although it’s an easy recipe, heating and maintaining the oil precisely at 375 degrees is key. If the temperature drops at all, it will take longer for the funnel to brown which means more oil gets absorbed.

Can I use pancake batter to make these funnel cakes?

You can. Mix up your favorite pancake mix or your favorite pancake batter and make sure it’s a smooth consistency. The batter should be thick enough to form ribbons if you. lift and drizzle it back into the bowl. Take your pancake batter and load it into a squirt bottle and proceed with the recipe as written.

close up of top of a homemade funnel cake with powdered sugar, whipped cream, and sliced strawberry with bowl of strawberries and plate of funnel cakes in background

Homemade Funnel Cake

These homemade funnel cakes are quick to make and taste just like the ones we love from the fair.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Fair Food
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 583kcal
Author: girlinspired

Equipment

  • digital food thermometer
  • 2 Quart Dutch oven or deep fryer (choose a pan with the same diameter you'd like your funnel cakes to have)
  • condiment squeeze bottle

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 6 tablespoons salted butter, melted
  • 1 egg
  • 1/2 cup heavy whipping cream
  • 1 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • vegetable oil or shortening

Instructions

  • Clip a food or candy thermometer onto the rim of the Dutch oven. Fill at least halfway (at least 2-3" deep) with vegetable oil or melt shortening to this depth.
  • Heat over high heat until oil reaches a precise temperature of 375°F (about 15 minutes).
  • While oil is heating, prepare the batter. Begin by whisking together the flour, salt, baking powder, and sugar. Set aside.
    dry ingredients in small bowl
  • In a large mixing bowl, whisk egg until frothy. Add in butter, cream, milk, and vanilla. Whisk to combine.
    eg and milk with gold whisk in bowl
  • Add dry ingredients to the wet ingredients and stir until combined.
    dry ingredients with gold whisk in large bowl
  • Transfer funnel cake batter into a squeeze bottle (this is the easiest way to safely add a consistent stream of batter into the pot.)
    prepared batter with gold whisk in mixing bowl
  • When the oil has reached 375°F, squeeze a continuous stream of batter into the pan in a circular motion. Batter will sizzle and pop up to float on top of the oil.
    squeeze bottle squirting funnel cake batter into pot of oil
  • Cook until bottom side of the funnel cake has turned golden brown. Flip the funnel cake and continue cooking until the other side has browned.
    funnel cake being flipped into hot oil
  • Remove from the oil with a slotted spoon to drain the excess oil and place on paper towels.
    golden brown funnel cake lifted from the oil with slotted spoon
  • When funnel cake has cooled, sprinkle with powdered sugar and top with whipped cream and strawberries or toppings of your choice.
    funnel cake on paper towel sprinkled with powdered sugar
  • Funnel cakes should be eaten immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Be sure to maintain the oil at a cooking temperature of 375°F.  If the temperature drops, the funnel cake will take longer to brown and will absorb too much oil.  Work quickly and wait between cooking each funnel cake if the oil needs to heat back up to temperature.
Do not get the cooking oil too hot either or it will scorch the funnel cake.  Consistency is key!
Cooking the funnel cakes takes quite a bit of oil.  Replenish and reheat if needed, but be sure you really fill your pot to begin with.  

Nutrition

Calories: 583kcal | Carbohydrates: 48g | Protein: 9g | Fat: 40g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 384mg | Potassium: 167mg | Fiber: 1g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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