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How to Make (And Use) Whipped Cream

posted in Recipes, Soups, Salads, Sides and Sauces, Sweets by Kathy Maister
difficulty rating

Real whipped cream has a decadent taste and texture. Whipped cream imposters are convenient, but there is nothing like the real thing!

At the grocery store, there are many different types of milk and cream that are available.

When making your own whipped cream buy whipping cream or heavy cream. The butter fat content of whipping cream allows it it whip and is what gives it that great taste and texture. (My post How to: Milks and Creams will give you a better understanding of many different dairy products.)

It is possible to buy real whipped cream in a can, but even then, you get an airier product that liquefies faster than homemade. So, it’s definitely worth knowing how to whip up the real thing. So let’s get started!

What You Need to Make Whipped Cream

Here Are the Three Easy Steps to Making Whipped Cream

  1. Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes
  2. Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer, start on medium speed to prevent splattering, then speed up. If using a whisk, circle it vigorously in the cream, watching as it thickens. It’s a workout for your arm and shoulder! You’ll know you’ve over-beaten it if the consistency starts to turn buttery.
  3. Once soft peaks start to form, you can add sugar (one or two tablespoons), and any other flavorings you like. Beat again until soft peaks form.

The Ingredients:

Start beating and once the cream begins to thicken (soft peaks). Add 1 Tablespoon of sugar…

…and 1 teaspoon of vanilla extract.

Continue beating…

until the cream reaches desired consistency (do not over beat!).

Tips for a Successful Whipped Cream

  • One cup of whipping cream makes about 2 cups of whipped cream.
  • For flavoring, one teaspoon of vanilla is often added per cup of whipping cream. But the flavoring possibilities are endless; you can add other flavor extracts, liqueurs, or powdered cocoa. There are lots of flavored whipped cream recipes to try – even bourbon!
  • If you’re using whipped cream on a dessert that will be sitting out for a while, adding icing sugar, rather than granulated sugar, in step 2 will help it keep its shape
  • Whipped cream can be kept covered in the fridge for about three days – but it will begin to break down if you have not added any stabilizer to it.

How to Use Whipped Cream:

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Karen (Pediascribe) said:

My favorite flavoring to add is pure almond extract.


KGWagner said:

I’ve started using whipped cream more for making cake frostings, rather than the butter/sugar combinations that are more common. Add just a little confectioner’s sugar and gelatine to give it body when cooled, whatever flavoring floats your boat, and you’ve got some Good Stuff.

I recently discovered I can get butter pecan flavoring from Silver Cloud Estates, as well as a variety of other extracts and flavoring, so I’m happily flavoring things up with “other than vanilla”. Not that there’s anything wrong with vanilla, but sometimes something different is nice.

Kathy Maister said:

Karen, I’m going to have to try whipped cream with Almond Extract. I usually just stick with vanilla!

KGW – the gelatine trick is really great, but kind of tricky. It extends the life of the whipped cream considerabley. For those that have never used gelatine in whipped cream, you dissolve a small amount of gelatin in hot water and add it to the whipped cream along with the flavorings. The cream stays very stiff and solid and will last several hours without drooping. If you make a dessert in the morning and add the whipped cream it will still look perfect by dinner time.

ShopLittleGifts said:

Hmm.. good idea bourbon whipped cream. Just what I need for my fresh strawberries from the garden. I think there are like 5 now… all turning red. :)

KGWagner said:

ShopLittleGifts –
Mmmm… fresh strawberries! It’s strawberry festival weekend coming up here in SE Michigan in two weeks. Don’t care about the festivals quite as much as the various farmers who’ll let you pick your own. You get the best that way. Then, you drag ‘em home, picking up a barrel of rum and a bag of limes along the way, and have a real strawberry daquiri night. Everybody gets snot-slingin’ drunk, and it’s another lost weekend

Kathy Maister said:

KGW, you are such a sweet talker!
I just filmed how to wash and store strawberries, the way my collage roommate’s mom taught me that is!

gracika said:

my favorite in the summer:add 4-5 teaspoons of fresh smashed berries,or just the juice obtained by smashing them,without the seeds,to the sweet cream,pour in tall glasses,chill in the refrigerator for 1-2 hours,and …is delicious;also,if you make cannoli shells out of puff pastry(you can make like a dozen in 30 miutes),let them cool,then fill them withsweetr whipped cream(or you can add a spoon of cocoa powder to the sweet cream),sprinkle with powdered sugar and all your guests will be in heaven!

TK said:

I know this recipe of whipped cream but the way you have shown it is marvelous! I think everyone who visits your blog and finds this recipe will definitely like it.

startcooking team said:


Thank you for this great tip! We sure will try it, sounds refreshing and delicious!!


Thank you so much for your comment! Cheers to you!

the startcooking team :)

vncuisine said:

this site so cool.

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