March 20, 2021

Whipped Cream

Perfectly frother fresh whipped cream

Fresh Whipped Cream

Whipped cream is popular for desserts, but Store bought whipped creams can be full of preservatives and contain less than 2% of cream.  Here are two easy methods to make your own, pulse ideas on repurposing it to help you make an easy dinner.  Homemade whipped cream is not only healthier, but it will taste better

  • Author: Caterina De Falco
  • Prep Time: 2 minutes
  • Cook Time: 4 minutes
  • Total Time: 6 minutes


Heavy Whipping Cream

Organic Sugar

Vanilla- optional


Here are two simple methods.

Method 1

Fit a stand mixer with the whisk attachment. Pour cold heavy whipping cream into the mixing bowl.

Add vanilla extract about a teaspoon for a cup of cream. You can also use other extracts such as almond, mint, or orange.

Add the desired amount of sugar. I do not use much, about 1 teaspoon for a cup of cream. 

There is something so divine and almost luxurious about fresh whipped cream with just a hint of sweetness. Let the cream be the focus.

Whip on high until cream is firm and fluffy.  It takes about 3-4 minutes.

Method 2

Use a hand frother.  Rösle is an excellent brand and sturdy.  Place a small amount of cream in a cup and add a bit of sugar and extract if using.   Froth until the cream is whipped.  It may take 5 minutes or so, but it is still very quick, a great job for kids and easy cleanup.  

Keep in mind the whipped cream will be 7-10 times in volume so fill the glass accordingly.


When it is this fast and easy to make, you can easily whip it up! Serve fresh whipped cream with fruit, crepes in homemade hot chocolate, and even in savory dishes such as guacamole cream.

For guacamole cream, mix fresh whipped cream without sugar and guacamole.  About 60-70% guacamole to cream - or your liking.   This is delicious as a dip or with shrimp.

An assortment of dishes for an outdoor dinner. Endives, cherries nad guacamole cream with shrimp

A bowl of gucamole cream with shrimp

Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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