Whipped Cream Flavours

Chantilly Cream

  • 1 cup whipping cream
  • 2 Tbsp sugar
  • 1 tsp. vanilla extract
  1. Whip all ingredients together until firm peaks are formed.

* Feel free to substitute a different flavor of extract, such as almond. Although it will no longer be called Chantilly Cream as that only refers to the vanilla.

Citrus Cream

Lime Cream

  • 1/2 cup whipping cream
  • 2 tsp. sugar
  • 2 tsp. lime juice
  • 1/2 tsp. finely grated lime zest
  1. Whip cream to soft peaks then fold in sugar, juice and zest.

*Substitute other citrus fruit juices and zest.

Fruit Cream

Raspberry Cream

  • 1 cup whipping cream
  • 1 cup fresh raspberries
  • 2 Tbsp sugar
  1. Puree raspberries with sugar. Strain to remove seeds. Whip cream to soft peeks, fold in raspberry puree.

* To amp up the flavor of this cream add a corresponding flavor such as an extract or a spice, or perhaps a mixture of fruit.

** If you do not have fresh fruit on hand then you can substitute jam (you won't need to add any sugar). The ratio is 2 Tbsp of jam to 1/2 cup of whipped cream, and you can add the jam right away before whipping.

Spiced Cream

Cinnamon Whipped Cream

  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • 3/4 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  1. Add all ingredients and whip until peaks hold their form.

* Substitute other spices and extracts. Or use a mix of spices such as Chai.

Nut Cream

Hazelnut Cream

  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • 1/4 tsp. almond extract
  • 1/2 cup hazelnuts, chopped
  1. Whip cream, sugar and extract to soft peaks. Fold in hazelnuts.

*Substitute other flavorings or nuts.

Quick Chocolate Cream

  • 1 cup whipping cream
  • 1 tsp. vanilla
  • 2.5 Tbsp. cocoa powder
  • 2.5 Tbsp. sugar
  1. Stir ingredients together and refrigerate 30 min. so that the cocoa powder "melts" in.
  2. Whip to firm peaks.

Real Chocolate Cream

  • 1 cup whipping cream
  • 4 oz. chocolate, chopped
  1. Heat cream in a small saucepan until boiling. Pour over chocolate in another bowl. Let sit for a minute and then stir together until smooth. Let cool and refrigerate, covered, for 4 hours or until completely chilled.
  2. Whip cream to firm peaks.

  1. There are 3 stages when whipping: soft, medium, and firm peaks. Whipping to soft peaks means that the whipping cream forms peaks when the beaters are lifted but they easily fall over. Whipping to firm peaks means that you whip until the peaks hold their shape when the beaters are lifted. Medium is right in the middle. :)
  2. When you are whipping to firm peaks you want to make sure not to over-whip. Only whip until the peaks hold their shape, no longer, or the cream will begin to curdle.
  3. If you are whipping the cream and using it immediately it is most common to whip it to firm peaks. But, if you are going to be folding something into it, putting it into a pastry bag, or spreading it back and forth, then just whip it to soft peaks because it will continue to firm up as you are using it in those ways.
  4. Keep everything as cold as possible. This includes the bowl and beaters/whisk. If the cream is too warm it will remain a liquid no matter how hard you try. The fat in the cream is what gives it the stability and (just like butter) when it is cold the fat deposits are nice and firm, but when it warms up they melt and  cannot cling together properly.
  5. Although many people use granulated sugar, I prefer to use icing sugar as it melts better into the whipping cream.
  6. If you whip your cream ahead of time (storing it covered in the fridge) and it gets all limp and liquidy, simply give it another quick whip to bring it back to life.
  7. When whipping by hand you need to make sure that you are incorporating air into the cream by lifting the whisk out of the cream as you are beating. If you are simply whisking with no air flow getting into the cream you will get very aggravated because the cream will take forever (learning from experience). :)