7 Essential Tips for Making (and Storing) Better Whipped Cream

published Apr 24, 2015
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(Image credit: Dar1930)

Whether you’re serving up pie, cake, pudding, or a sky-high ice cream sundae, there’s one thing all of these desserts have in common. They’re all made better with a dollop (okay, a few dollops) of lightly sweetened homemade whipped cream. Or perhaps you prefer a no-bake icebox cake or an easy trifle, where whipped cream holds its own as one of the main ingredients.

Either way, knowing how to make a good, sturdy whipped cream is a skill. An important one. So, before turning out your next dessert, make sure you know the essentials, from which ingredients to use to how to make a whip that doesn’t deflate, and what to do with any leftovers.

(Image credit: Kelli Foster)

1. Use only “heavy cream” or “whipping cream.”

Because of their high fat content, whipping cream (30% to 35% milk fat) and heavy cream (about 36% milk fat) are ideal for this dessert topping. Steer clear from other kinds of milk — they don’t work for making whipped cream since the milk fat content isn’t big enough.

2. With one exception: use a chilled can of full-fat coconut milk to make dairy-free whipped cream.

The key is to use just the solidified coconut fat at the top of the can. It whips into a smooth, creamy topping that adds the perfect final touch to any dessert.

3. Want longer lasting whipped cream? Use a food processor.

Put away the stand mixer and forget about chilling a bowl. Your food processor or mini chopper is the key to long-lasting whipped cream, ready in less than five minutes.

4. Add crème fraîche to keep whipped cream from deflating.

Crème fraîche has a higher fat content than heavy cream, so a whip made with this duo will hold firm for quite a while. With this method you can even prepare the whipped cream hours before dessert hits the table.

Read more → The Secret to Nancy Silverton’s Perfect Whipped Cream

5. You can make light and fluffy whipped cream with just a mason jar.

No tired arm from whisking. No lugging the stand mixer out just to make a few dollops of whipped cream. No beaters to wash, or immersion blender to clean. Just a mason jar.

6. A few extra tablespoons of cream will fix over-whipped cream.

As long as you haven’t whipped the cream into butter yet, there’s an easy fix. Just whisk in a little more cream and everything will smooth back out.

7. Don’t toss leftover whipped cream — freeze it.

Make too much whipped cream? No problem! You can freeze the leftovers by spooning it onto a wax paper-lined baking sheet, then transfer the dollops to a freezer bag.

Desserts that deserve a whipped cream topping!