How to Make Whipped Cream

Co-authored by Craig Watson

Imagine having fresh, homemade whipped cream to top your cakes and other confections with. It's easier to make than you might think. Here are the perfect recipes for a frothy, dessert-like topping without the preservatives. One cup of whipping cream yields two cups of whipped cream.

Total time: 5-10 minutes

Ingredients

Classic Whipped Cream

1 cup heavy whipping cream
1/3 cup or 1 tablespoon (14.8 ml) powdered sugar
Pinch of salt

Flavored Whipped Cream

1 cup heavy whipping cream
1/3 cup or 1 tablespoon (14.8 ml) powdered sugar
Pinch of salt
Flavorings such as vanilla, almond or anise extract; bourbon or brandy; or lemon or lime zest

Cream Cheese Whipped Cream

1 8-ounce package of cream cheese, room temperature
2 cups whipping cream
1/2 cup sugar
Pinch of salt
1 tablespoon vanilla

Method 1

Method 1 of 3:

Classic Whipped Cream

1
Chill the cream. The colder the cream, the easier it'll be to whip and the longer it'll hold its shape. Plan to whip the cream the moment you take it out of the refrigerator, rather than leaving it sitting on the counter for some time. The bowl you pour the cream into should also be chilled if possible.^{[1]
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2
Add sugar and salt. Sweeten the cream with your sugar of choice. Add a pinch of salt to bring out the cream's rich flavor and contrast with the sugar. Use a spoon or whisk to stir the mixture well.^{[2]
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3
Whisk the cream. Using a large whisk, or a hand mixer, start whipping the cream in a circular direction. Whip as quickly as possible to help air change the consistency of the cream from a heavy liquid into a light, fluffy substance.^{[3]
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- It takes a little practice to learn how to whip cream effectively by hand. You have to work quickly enough that the cream doesn't have time to warm up too much. Switch to the other hand if the hand you are using becomes too tired.
- Use an electric mixer to make the job easier. Set the bowl of cream under a stand mixer and let the machine do all the work, or use a hand mixer to make gentle swirls in the cream while the beaters whip it up.
4
Watch for peaks to form. The first change you'll notice is that the whisk or beaters will begin to leave drag marks in the cream, indicating that it has become more solid in texture. Continue whipping until you can lift the whisk or beaters from the cream and leave semi-stiff peaks in their wake.^{[4]
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- Some people prefer soft whipped cream, which slumps deliciously down the side of cakes and pies. Others prefer stiffer whipped cream that retains a certain shape when it's used to top a dessert. Keep whipping until the cream reaches the texture you desire.
- Add more sugar and continue whipping to stabilize or make the whipped cream thicker.
- Stop whipping before it turns to butter. If you keep whipping for too long (which is easier to do with an electric mixer than by hand) the cream will turn to solid butter. If this happens to you, save the butter to make cinnamon sugar toast or another delicious treat and start over with a new batch of cream.

Method 2

Method 2 of 3:

Flavored Whipped Cream

1
Decide how to flavor the whipped cream. In recent years it has become popular to make whipped cream in a variety of different flavors that complement the dish the cream will top. Whipped cream is easily flavored by extracts, cocoa, liqueurs, and zests; choose a combination that works with your dessert. Here are a few ideas:^{[5]
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- Make chocolate whipped cream by adding a tablespoon of cocoa. This would make a great topping for chocolate silk pie.
- Make vanilla bourbon whipped cream as a topping for pecan pie. Add a teaspoon of vanilla and a teaspoon of bourbon to the mix.
- Create a bright-tasting cream by adding a tablespoon of lemon zest, and use it to top strawberry shortcake.
- Almond or anise extract add a subtle depth to whipped cream. These make an excellent topping for berry pies.
2
Flavor the cream before you whip it. When you're ready to make whipped cream, remove the chilled cream from the refrigerator and pour it into a clean bowl. Add sugar and a pinch of salt, then add the flavorings you want to use. Stir it all together with a spoon or a whisk.^{[6]
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3
Whip the cream. Using the same technique described for classic whipped cream, beat the cream until it forms either soft or stiff peaks, depending on your preference. Use the cream to top your pie or cake.

Method 3

Method 3 of 3:

Cream Cheese Whipped Cream

1
Beat the cream cheese. Place it in a chilled bowl and beat until it becomes light and fluffy.^{[7]
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2
Sweeten the cream. In a separate bowl, pour in the chilled whipping cream, vanilla, sugar, and salt. Use a whisk or spoon to stir the mixture well.^{[8]
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3
Whip the cream. Use a whisk or a hand mixer to whip the cream until it forms soft peaks. Stop short of whipping up stiff peaks.^{[9]
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4
Combine the cream cheese and whipped cream. Add the cream cheese to the bowl of whipped cream. Use the whisk or hand mixer to beat the mixture until it forms stiff peaks when you lift the beaters from the bowl.
5
Use cream cheese whipped cream as a topping or icing. Since cream cheese whipped cream is a bit stiffer and thicker than regular whipped cream, it can be used as either a topping or an icing. Cream cheese whipped cream makes a delicious icing for apple cake or zucchini bread.^{[10]
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6
Finished!

Community Q&A
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Question

Is whipping cream and heavy cream the same?

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They are very similar creams but they differ in fat content. Usually heavy cream has a slightly higher fat content (36 to 39%) than whipping cream (30 - 35%). The higher fat content in heavy cream allows it to stay stiff and dense for longer, while the lower fat content in whipping cream helps it to achieve a lighter, fluffier and more voluminous texture when whipped. Both are appropriate for making whipped cream but whipping cream’s volume makes it best for toppings on cakes, dessert pies, etc. and heavy cream is best for sauces and for piping.
Question

Can you make whipped cream out of milk?

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Yes, it is possible to make whipped cream out of milk. You’ll need 1 ¼ cups of full cream milk, 2 teaspoons of gelatin or agar agar powder and 2 tablespoons of confectioners sugar. Pour ¼ cup milk into a bowl and add the gelatin or agar agar, leave for 5 minutes to bloom. Heat to make this mixture liquid, then cool. In a large bowl, add the 1 cup of milk, then the confectioners sugar, stirring to combine. Add the gelatin or agar solution and whisk into the milk, then refrigerate for half an hour. Remove and beat with an electric mixer until the whole mixture thickens into whipped cream. It can be used immediately or refrigerated for up to 2 days.
Question

How do you whip cream by hand?

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To make whipped cream by hand, use a whisk. Place the cream in a cold bowl and use chilled cream. When using the whisk, use a back and forth beating motion to cause the cream to form peaks. You’ll need to work on the cream longer than you would if using an electric whisk but it isn’t that hard and you’ll soon see the peaks forming, along with more resistance in the cream.