How to make whipped cream

Making your own whipped cream might seem like a hassle, but it’s truly worth it. It’s actually a quick and easy process that brings a tastier result, especially compared to cream in a can.

How to make whipped cream

Let’s start with the basics: what type of cream are you using? For the best results, you’ll need a cream that’s at least 30% fat. Here’s a quick guide:

• Double cream: this cream is 48% fat and whips well, giving thick, luxurious results.
• Whipping cream: at 36% fat, this cream will whip nicely, as the name suggests. It’s lighter and fluffier than double cream.
• Single cream: with around 18% fat, single cream is not suitable for whipping.
• Clotted cream: don’t try to whip this – it already has its own unique texture that is both smooth and heavy. Just enjoy it as it is!

To make whipped cream, all you need is a whisk and a bowl. An electric whisk will get the job done faster, but if you fancy a workout, you can do it the old-fashioned way. It’ll be much easier if the cream, the bowl and the whisk are all chilled before you start.

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How to make whipped cream with milk

If you don’t have double cream at home, it’s possible to make a whipped cream alternative by using milk. Mix 60 ml of cold milk with 2 tsp of gelatine in a saucepan. Allow it to sit for five minutes until the milk develops a slightly spongy texture, then gently stir over low heat until the gelatine fully dissolves. Leave it to cool before whipping.

How to make whipped cream without heavy cream

By dissolving gelatine in liquid, you can still make a good alternative to whipped cream. Try it with milk, as above, or use single cream for extra richness. You can also whip crème fraîche as a substitute for cream. It has a sturdier texture than normal whipped cream but tastes just as good.

How to make whipped cream with double cream

1. Chill your bowl and whisk, and make sure the cream is coming straight from the fridge.
2. Pour the cream into the bowl and begin to whip it. Start slowly, moving the whisk in a controlled way.
3. Lift the whisk to check if it’s ready. Soft peaks will fall over when the whisk is lifted, leaving a trail on the surface of the cream. Stiff peaks hold their shape.
4. Avoid overwhipping; if it starts to look grainy, stop to prevent churning.

Whipping cream vs heavy cream

Heavy cream is just the American English name for double cream. If you find a whipped cream recipe online calling for it, use a pot of double cream instead. Whipping cream is a bit lighter – excellent for calorie-smart cooking – and will give you fluffier results, while double cream whips up to a rich, decadent texture.

How to store whipped cream

Whipped cream can easily absorb other flavours, so keep it tightly covered and chilled, but not frozen. It can last 5-7 days in the fridge. Check the use-by date on your original pot of cream.

Fantastic and easy whipped cream recipes

Whipped cream is delightfully creamy and delicious, making it the perfect addition to numerous desserts. Give this amazing summer crumble with lemon whipped cream a whirl — it is easy to make and perfect for hot days. Or, perhaps try adding whipped cream to your apple crumble muffins.

FAQs

How is whipped cream made from scratch?

Whipped cream is actually easier to make than you might think. All you need is a whisk to churn the cream. Simply continue beating it until it becomes light and fluffy.

What are some tips for making whipped cream?

If you’re having problems getting your cream to whip, make sure it’s chilled first. Use it straight from the fridge. You can even chill your bowl and whisk in the freezer beforehand.

Is whipped cream made from milk?

No. Whipped cream is made from double cream, which has a higher fat content. Even whole milk has a much lower fat content than what’s needed for whipped cream, so it won’t whip properly.

How do you make whipped cream by hand?

Unless you have an electric whisk, you’ll need to put some elbow grease into it. Move your whisk backwards and forwards quickly. Cream tends to whip up much faster than egg whites, so it shouldn’t be as time-consuming as making meringue.