How to make Whipped Cream

Homemade whipped cream is delicious. And because you’ve made it at home, you’ll know exactly what’s in it. That means no preservatives. It’s perfect as a topper for desserts or hot drinks or cakes. We love it in our Victoria Sandwich Cake and Colourful Cream Horns.
In this guide, we’ll look at how to make whipped cream, the ingredients and some top tips for whipping. There’ll be no over-whipped cream here.

Whipped cream is cream that has been whipped until it is light and fluffy. 
Not every type of cream is suitable for whipping. For instance, single cream has a thinner, more watery consistency and tends to contain less than 30% fat. This lack of fat is what makes it almost impossible to whip up!
By contrast, double cream (sometimes known as heavy cream) has a much higher fat content at 48%. 
There’s also whipping cream to consider buying, too. What is whipping cream, you might be wondering? As its name suggests, it’s specifically been created for whipping and contains about 36% fat. It usually makes lighter, fluffier whipped cream than double cream which can be more desirable depending on what you’re using it for.
If you’re feeling super lazy, you could buy ready-whipped cream in a can, although it never tastes as good as the homemade version! There’s also clotted cream and extra thick double cream which are perfect for things like scones and to sweeten bowls of fresh fruit.
If you’re whipping cream at home, you’ll need a hand mixer for good old fashioned elbow grease or a stand mixer/electric mixer. A deep bowl is essential – as cream doubles in size when whipped.

There are three stages to whipped cream. They are: 
- Soft peaks: This is like semi-melted ice cream. It’s ideal for folding into desserts or on top of a hot drink. 
- Medium peaks: Your whipped cream will have more of a stable texture and visible swirls. 
- Stiff peaks: As the name suggests, this is much stiffer. It’s less luxurious and can be used to ice a cake. When you hit this stage, stop whipping. If you go further you’ll get over-whipped cream. No one wants that.

Keen to know exactly how to make whipped cream? Here’s our step-by-step guide to creating this classic cake filler:
1. Pour cold whipping or double cream into a large metal or glass bowl. The colder the cream, the smoother the consistency will be once it’s whipped.
2. Using an electric whisk, whip up the cream slowly on a medium speed.
3. Once the cream forms stiff peaks, stop whisking. By this point, your cream should have doubled in size.
You can also use a food processor or standing mixer to whip up your cream, but it’ll take more time than an electric whisk and usually produce thicker cream. 
If you want to be really traditional (and give your arms a good work out at the same time), try whipping cream with a hand whisk or fork.


Why not add a flavouring to your whipped cream to give it a more unique taste? Particularly delicious options include lemon zest, vanilla, ground cinnamon or even melted chocolate! Stir in your flavouring when your cream has started to form soft peaks and then continue to whisk.

Cream doubles in size:
This means that if you use one cup of double cream, you’ll get around two cups of whipped cream. It’s easy to work out how much cream you need, by dividing your whipped cream amount in two. 


Stay chilled:
Your cream needs to be chilled as a bare minimum, but you’ll also get faster results if your bowl and whipping equipment is chilled too. A tempered glass bowl retains the cold temperature much better than plastic bowls. 


Pay attention: 
When you first start whipping, it might feel like you’re not really getting anywhere. But then the cream quickly goes from soft peaks to medium to stiff. Always pay attention when things start happening quickly. 


Saving cream that’s been over-whipped:
If you’ve whipped too long, the mixture will become grainy and begin losing its volume. As the fats and liquid are separating into butter and buttermilk, it will feel like it’s falling apart. 
But you may be able to save it. This all depends on how over-whipped the mixture is. Let it chill in the fridge for half an hour to an hour. Stir it with a spatula to mix it up again. 
If you can’t put it in the fridge and you need a quick fix, try dolloping in another few tablespoons of cream and whipping again.

It’s super simple to make vegan whipped cream. All you need to do is swap your cream for a plant-based alternative. You can make coconut whipped cream with coconut cream or use a simple vegan double cream. And if you want to sweeten it up, caster sugar and vanilla extract are ideal. We’ve done just that in our terrific vegan trifle recipe.

Can you freeze whipped cream? 
Whipped cream does freeze well. All you need to do is drop mounds of it onto a parchment-lined baking sheet and freeze overnight. The following day, you can then peel off the frozen whipped cream and pop them into freezer bags or a container to store in your freezer. It should be OK for up to three months.


Can dogs eat whipped cream? 
Dogs can eat whipped cream as it’s perfectly safe to eat. But it’s important to only feed it to them in moderation, as too much rich human food can increase the risk of pancreatitis. It’s advisable not to feed your dog whipped cream if they have a dairy sensitivity or are at risk of obesity.


How long does whipped cream last? 
Whipped cream can last for up to four days in the fridge and for up to three months in the freezer. Whipped cream that’s been kept in the fridge will decrease in size, but you can just whip it up again. 

Making your own whipped cream is super easy and super tasty. You can do it quickly with just a few simple ingredients. After more baking hints and tips? We’ve got guides on how to ice a cake, how to freeze cakes and more.