Why buy canned whipped cream when it is so easy to whip your own cream at home? There are many delicious ways that you can make your dessert exceptional with some simple special touches to the whipped cream. Here are some tips and tricks to bring your whipped cream over the top. You certainly can't find fresh mint leaf whipped cream or whipped cream infused with Godiva Original Chocolate Liqueur and cocoa powder in a can!
We will start with a basic recipe for whipped cream, so that you have a base to work from. Read through the variations below to decide what to add to the basic recipe to perfectly complement your chosen dessert.
Basic Whipped Cream Recipe:
enough for at least 8 dessert servings
- 1 pint heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
1. Mix the liquid ingredients in a bowl. Mix any additional dry ingredients with the powdered sugar then mix the dry ingredient mixture with the liquid ingredients.
2. Whip the mixture with an electric hand mixer until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
3. Serve over your dessert and enjoy!
Special Whipped Cream Variations
There are endless ways to bring the basic recipe above to exciting new levels. Many sorts of ingredients work well as additives. Some of the more common ones are flavored liqueurs, extracts, spices, and powders. A liqueur is a sweet alcoholic beverage that is flavored in various ways. An extract is an alcoholic solution containing a percentage of true essence from a fruit, nut, herb, spice, etc. You can also use straight spices or even fruits or herbs ground into a paste. Citrus zest works well, or cocoa powder, and other even more unusual ingredients. You can be very creative.
Think of what sort of flavors would complement the dessert that you have prepared. Mint or raspberry with dark chocolate? Rum with strawberries, cherries, or peaches? Chai spice with pumpkin or apple pie? Orange or almond with chocolate?
Also, think about presentation. Three drops of food coloring can give your whipped cream a pastel color. If using chocolate, sprinkle with cocoa powder or dark chocolate shavings. Drizzle with raspberry syrup or caramel if appropriate. Use fresh mint leaves, orange zest, or berries as a garnish for an appropriate dish.
Below you will find several suggestions and tips for different ingredients that will beautifully enhance the above recipe. Be creative!
Rum or Bourbon Whipped Cream:
Rum or bourbon whipped cream goes very well with fruit-based desserts like strawberry shortcake, fruit pies, peaches, and cherries. Use the above recipe and add 1 1/2 tablespoon rum or bourbon whiskey to it. You can garnish with whatever fruits are used in the desert, if desired.
Chai Whipped Cream:
Chai whipped cream goes well with pumpkin pie, apple pie, or other spiced desserts. Add 1/2 teaspoon chai extract to the basic recipe above. Garnish it with a dusting of cinnamon.
Fresh Mint Whipped Cream:
Mint has long been a friend to chocolate-based desserts like brownies, chocolate ice cream, mousse, or chocolate torte. Use the basic whipped cream recipe and add to it 1/2 teaspoon mint extract and 1 tablespoon mint paste made from fresh mint leaves (crush the leaves with a mortar and pestle). Use mint leaves to garnish.
Whipped Cream Flavored with Jam:
Use the above recipe but reduce the sugar to 2 to 3 tablespoons and add 2 tablespoons fruit jam of your choice to complement your dessert.
Whipped Cream with Flavored Liqueur:
Here is a list of ways to use several different delicious flavored liqueurs in whipped cream. Just pick one that will complement your dessert and add the suggested portions to the basic recipe above:
- Godiva Original Chocolate Liqueur (dark chocolate), use 1 tablespoon with 1 tablespoon cocoa powder. Garnish with a dusting of cocoa powder.
- Grande Marnier orange liqueur (1 1/2 tablespoons) with 1/2 teaspoon orange zest, garnish with orange zest or candied orange.
- Chambord Liqueur Royale de France (raspberry flavored). If used by itself, use 1 1/2 tablespoon. If you have fresh raspberries, make 1/2 tablespoon fresh raspberry paste and use only 1 tablespoon of Chambord. Serve with fresh raspberries if desired, or garnish with raspberry syrup.
- Frangelico hazelnut liqueur, use 1 1/2 tablespoons. Garnish with crushed hazelnuts.
- Kahlua coffee liqueur, use 1 1/2 tablespoons.
- Baileys Irish Cream liqueur, use 1 1/2 tablespoons.
- Amaretto liqueur tastes like almonds and is made from an infusion of the pits of drupe fruits such as almonds, peaches, and apricots. Use 1 1/2 tablespoons. Garnish with crushed almonds.
Savory Whipped Creams
This article deals with sweet whipped creams used for desserts, but I wanted to briefly touch on another sort of whipped cream. For a very different variation, consider savory whipped creams. They are not sweet. Instead of over dessert, they are served with dishes such as cold soups like gazpacho, thicker hot soups in general (especially bisques, fresh oysters, pates, and tartars. For instance, a salted truffled whipped cream, or a pistachio whipped cream. There are many variations, and if these sound appealing to you, a quick Google LINK search for "savory whipped cream" will give you a lot of information.
How to Store Whipped Cream
Whipped cream will keep for a couple of days if you cover it and store it in the refrigerator.
portables on June 03, 2013:
Adding Rum to your whipped cream - that sounds really good!!!
Mandi on September 22, 2012:
You can stabilize it so it will last longer in the fridge by using 1/8 tsp of cream of tartar. Cream cheese also works, it will thicken it and make it slightly heavier. You can do 4 ounces cream cheese to 2 cups cream. I usually do 8 ounces cream cheese to 2 cups of cream for a thicker cream, great to pipe into pasteries etc. - but must chill for at least a half hour after making before piping.
John on April 21, 2012:
Nothing better than using Raspberry Razzmatazz in my whipped cream. I use this for Belgium waffles when we have fresh raspberries.
Donna and Michael Gross on April 20, 2012:
When I make whipped cream it does not stay firm, it becomes soupy in a few hours, Any suggestions how to keep it from becoming soupy?
David from Denmark on April 17, 2012:
god, you people need to stay in a country where whipped cream ain't a recipe, it's just something you do... cool whip, HA!
Kamilija on April 13, 2012:
very Extraordinary and axtravagent
email@example.com on January 18, 2012:
Oops.. I think I should have directed my previous comment at Norm, rather than Laura, as it was Norm who tried the lemon whipped cream. Thanks.
firstname.lastname@example.org on January 18, 2012:
Laura, I'm not a good cook at all. Could you explain how to do the Lemon Whipped Cream, please?
Toni on January 15, 2012:
I'm making a parafet for girls bunco night. I wanted to add Chambord to the whipped cream & layer with rasberries, now I know I can. Yeh
sokka on January 06, 2012:
homemade whipping is the best you can change it up a lot my personal favorite is raspberry whipping cream. just do the basic plain then add raspberry to it and put on a chocolate cupcake garnish with a raspberry on to and some curls of chocolate yummmm
Tara on December 12, 2011:
I'll never buy Cool Whip again.
chrispntx on November 18, 2011:
I keep homemade whip cream in fridge at all times. I found an amazing recipe that will stabilize for up to a week! You don't have to chill bowl or anything! Just add 2 tsp. of instant vanilla pudding to 8 oz. Cream, 2 T. Powder sugar (or more to taste). Blend with mixer and store in fridge!
elfmirfkin on August 22, 2011:
@Liz and Mitchell.....what??!?
Norm on February 02, 2011:
You can use unflavored gelatin to stabilize the whipped cream, i use it on cakes as i dont like traditional sweet frosting. Lemon whipped cream with some lemon juice and lemon zest is amazing, I make it for special family dinners and everyone goes nuts over it
Laura on October 25, 2010:
Is there a way to stabilize the whipped cream so it stays looking wonderful for a few days - with unflavored gelatin or something else - any suggestions?
Heidi from Gulf Coast, USA on September 15, 2010:
BTW -- it turned out WONDERFULLY!
Heidi from Gulf Coast, USA on August 14, 2010:
beautiful results. the 4 minute time frame is right on target. i just finished making this for a parfait tonight... This is excellent. Thank you!
Debbie on June 06, 2010:
Just made today for strawberry shortcake. Halfed the recipe and put bowl and beaters in freezer. Turned out wonderful. Nice and thick. Cant wait to make a cake to use it on.
Tim on April 15, 2010:
Use an ice chilled bowl when mixing. The colder the better!!
liz on April 09, 2010:
Madison on February 07, 2010:
Just finished making them..really good! Thanks for posting the recipe.
Herbert on January 17, 2010:
This is truly a wonderful recipe and thanks for sharing them! I have done a couple of recipes before and this one is definitely the best for me! Thanks again!
Alison on January 14, 2010:
Thanks for this simple idea. By the way, I specifically admire your photos, they are very well made.
whippedcream guy on December 30, 2009:
how to make it so that when you leave store bought whipped cream, it doesn't turn all runny and watery
Ashwini on December 18, 2009:
I need to make strawberry whipped cream but have run out of fresh/frozen strawberries. I have strawberry jello and strawberry jam. Any suggestions on how I can work with these?
ASHLEY on December 15, 2009:
ITS NICE CAN REALLY MAKE A DIFFERENCE YAA!
Julia V on December 03, 2009:
Thank you! I have been looking for a recipe for mint whipped cream to serve with chocolate desserts for Christmas.
tbarby on November 06, 2009:
im bout to hav some fresh grandma pie with sum homeade wihppied cream!!!! YUM
tdarby on May 22, 2009:
delicious. Thanks for the Hub and the recipes.
******* on April 16, 2009:
it was good but it turned out like thick milk :):(and i had too add more powdered sugar than it say'd
Kena Waggoner on December 27, 2008:
I made a homemade pumkin pie and dalloped on top fresh whipped cream sprinkled lightly with ground cinnamon...YUM!
Hannah Druckman from East Coast on May 12, 2008:
Angela Harris from Around the USA on March 24, 2008:
Mark Knowles on November 13, 2007:
Love it ! I will have to try this to go with my Ultimate Brownies™