This homemade whipped cream tastes so much better than store-bought whipped cream, uses three simple FfL-friendly, real food ingredients and takes 5 minutes to make. It’s perfectly sweet and airy and is the BEST addition to desserts of all kinds.

For your cream to thicken properly, you need a certain amount of milk fat – usually 30% or higher. Heavy whipping cream contains 36% milk fat, while whipping cream (without “heavy” in the title) is a tad lighter, with 30% milk fat. You can use whipping cream with great success, but it will have a lighter, airier texture and won’t hold its peaks for quite as long.

• For extra volume, chill your bowl and whisk parts in the freezer for 20 minutes prior to using them.
• Make sure to use cold heavy whipping cream.
• Don’t over-whip your cream… it’ll turn your fluffy cream into butter.

What can I add to my whipped cream?

You can make a variety of flavored recipes by adding a few extra ingredients, such as:

• Peppermint extract in place of vanilla extract
• Lemon/ lime extract or zest (for a summer recipe)
• Cacao powder… hello, chocolate lovers’ whipped cream!

Some of our favorite ways to use homemade whipped cream

• Peppermint Hot Cocoa
• Pumpkin Spice Latte
• Crustless Pumpkin Custard
• Key Lime Pie with Almond Crust
• Apple Pie
• Sandwiched between two Chocolate Chip Cookies or two Carrot Cake Cookies