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Homemade Whipped Cream

There is something so decadent about beautifully piped or scooped homemade whipped cream on a bowl of chopped fruit,desserts or served with your coffee.
Super easy to make in under 10 minutes create an impressive frosting to compliment your favourite dessert.
With great ideas and tips to help guide you, making homemade whipped cream has never been easier.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 821 kcal


  • An electric or stand mixer (or balloon whisk).
  • A large bowl. Preferably metal or glass


  • 1cup/ 250ml cold heavy or whipping cream see note 1
  • Flavourings and sweetener (optional) see note 2


  • Chill the bowl in the refrigerator for about 10 minutes before using
  • Pour the cream into the chilled bowl. Add in any flavourings or sweetener now if using
  • If you are using a stand or electric mixer, turn it on to a low setting to start beating.
  • As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
  • About 4 minutes after beating soft peaks form. When you lift up the beaters the cream holds its shape except that the tip of the peak curls over on itself. This consistency is perfect for scooping over pancakes, fruit, coffee, mousse or pies.
  • After about another minute of beating, stiff peaks form and the mixture thickens even more.When you lift up the beaters, the peaks stand straight up. The firm consistency also makes stiffly beaten cream perfect for decorative piping.
  • Stop beating the cream immediately when it reaches this stage. See note 3
  • Use the cream shortly after whipping: Use the cream shortly after whipping or see post above for the best and more detailed suggestion when storing whipped cream.
  • Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.


  1. Depending on how you decide to serve whipped cream, you can use either whipping cream or heavy (also referred to as double cream) to make whipped cream. However, heavy cream produces a sturdier whipped cream that can hold peaks, while whipping cream produces a softer and airier texture that doesn’t hold peaks as stiffly.
  2. Whipped cream usually accompanies desserts, fruit, beverages or pancakes. These desserts are already sweet. You want your homemade whipped cream to compliment, not compete in sweetness with the dessert. A tablespoon of sugar per cup of cream is ideal to sweeten your homemade whipped cream when serving with a sweet flavoured dessert. Besides adding sugar to homemade whipped cream can be flavoured to suit a special recipe creating unique taste. Some of the flavourings that are great to use, include extracts, zest of citrus fruit, coffee, liqueur, and cocoa or chocolate
  3. Whipping the cream past the stiff peak stage produces a grainy or curdled texture. Besides the texture, the flavour is also negatively impacted. The cream is not usable for piping, filling or scooping at this stage.

Nutritional facts:

1 cup/250ml: 821calories,88g total fat, 7g carbohydrates, 5g protein, 326mg cholesterol