This search box only searches the best recipe sites on the Internet, skipping over those of low quality. This provides you with nothing but the best recipe search results!

Do you know a recipe site you would like included? Please contact us using the form on the bottom-left of this page.

How to Make Whipped Cream

Whipped cream can be used on a variety of desserts or folded into other ingredients to provide a fluffiness. You can also add sugar and other flavors to create near limitless varieties. Whipping cream or heavy cream should be used; other creams with less fat will whip but not as fully and won't hold as long as it's the fat that stabilizes the cream.

Whipped cream tips

• Heat is the enemy; you want to keep everything cold, the cream should be used right after removing it from the fridge, the beaters and bowl should have been in the freezer for at least 5 minutes prior to using and if possible have the bowl with the cream inside a larger, ice-bath bowl to keep it chilled throughout the process.

• Don't add flavors or sugar until the cream has just barely started becoming ‘billowy'. Then add them slowly, tasting as you go.

• To avoid a mess, start beating on low for about 30 seconds, or until bubbles form, up it to medium for another 30 seconds then finally beat on high for the duration.

• Whipped cream doesn't hold very long and should be used right away, if left out too long it will begin to weep, breaking down and leaking water.

• Whipped cream is double the size of the liquid cream, so if the recipe calls for 2 cups whipped cream you will need 1 cup heavy cream.

• Be very careful not to over beat, if you keep whipping the cream you'll end up with butter. If you go just a bit too far and the cream starts turning slightly yellow you can try to save it by adding a little more cream and incorporating it with a whisk. If you go too far the only thing you can do is have some toast with your new, homemade butter!

How to make whipped cream

(makes 2 cups chocolate, you can leave out the cocoa for plain whipped cream)

Ingredients (the variations depend on how ‘chocolaty' you want it)

• 1 c. heavy or whipping cream, very cold
• 1-2 Tbsp. cocoa, sifted
• 1-2 Tbsp. sugar (superfine or powdered dissolve quicker)
• 1/2 -1 tsp. vanilla extract

Directions

1. Freeze the beaters and bowl for 5 minutes and make an ice bath for your bowl.

2. Beat the cream on low for 30 seconds, increase to medium and beat another 30 seconds.

3. Beat on high until the cream has barely reached the soft stage then slowly add the sugar, cocoa and vanilla, tasting as you go.

4. Continue beating until desired thickness is reached, either soft peaks or stiff peaks; the cream should be smooth and double the volume of the original liquid, being very careful not to over beat.

Printable version (opens in a new window)

Yes! I Want to Learn the Secrets of Creating Amazing Desserts Send Me My Free “Amazing Desserts” Email Course Today! Your First Name: Your Email: You Will Receive the First Lesson in Your Inbox Immediately. Privacy Assured: Your email address is never shared with anyone and you can unsubscribe anytime.