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Homemade whipped cream

Key lime pie topped with whipped cream with a slice cut out

Homemade whipped cream

Name: Homemade whipped cream
Prep time: 5 min
Total time: 5 min
Yield: Makes 600ml
Ingredients: 300ml double or whipping cream chilled; flavouring of your choice (such as vanilla extract or rose water; optional)

Lulu Grimes

Published: May 13, 2026 at 10:22 AM

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Makes 600ml

Easy

Prep: 5 mins

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Learn how to whip cream to use in pies, tarts and puddings

Freezable

Egg-free

Gluten-free

Low sugar

Nut-free

Vegetarian

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Alternatives

Complete the dish

Want to make homemade whipped cream? Fresh whipped cream is the perfect finishing touch to a key lime pie, strawberry tart or sundae, or you can use it to fill a cake. It's also the base for some ice creams, parfaits, mousses and tortes.

The mechanics of whipping cream are relatively simple – you're simply encouraging the fat molecules in the cream to join together and trap air – but there are a few rules to apply to make it as easy as possible, and to ensure you don’t end up with butter.

Lulu's tips for whipping cream:

The cream should contain enough fat – at least 30 per cent. Single cream won’t whip up, but whipping cream (36 per cent) and double cream (48 per cent) will. Thick cream and clotted cream don’t need whipping; they have a heavier, smoother texture. Whipping cream will result in lighter, fluffier whipped cream than double cream.
You can whip cream along with another creamy ingredient, such as crème fraîche or mascarpone – just make sure it has enough fat content, or it won’t whip up properly.
For best results, the cream should be very cold, as should the bowl and whisk – chill the bowl in the fridge first (use a glass or metal bowl, if you have one), if you have time.
You can use an electric whisk, stand mixer, food processor or balloon whisk to whip cream, but adjust the timing accordingly. If you're using a balloon whisk, the bigger the head of the whisk, the less effort you'll have to put in – and one with a wire ball inside will work even more efficiently. You can use a flat whisk or, at a pinch, a fork – but it will take much longer. Cream whipped in a food processor won’t be as light and fluffy as whisked cream – it will be thicker, so it's a good method if you want to cover a cake in whipped cream.
Whip the cream slowly and in a controlled way to prevent over-whipping it – once it just reaches stiff peaks, stop. Over-whipped cream will first become grainy, then turn to butter. When whipped properly, cream will roughly double in volume.

Ingredients

Nutrition

Units:

MetricUS

300ml double or whipping cream

chilled
flavouring of your choice

(such as vanilla extract or rose water; optional)

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Nutrition: per serving (10)

kcal113
fat12g
saturates8g
carbs1g
sugars1g

low
fibre0g
protein1g
salt0.02g

low

Method

step 1

Pour the cream into a chilled bowl and start to whisk (if using an electric whisk or stand mixer, start on medium speed) until the cream starts to form frothy bubbles, then thicken slightly.
step 2

Continue to whisk until you can lift the whisk or beaters out and leave trails of cream on the surface that don’t sink immediately – this is a sign it's nearly ready. Keep whisking until the cream forms peaks that flop over (called soft peaks). At this stage, whisk in any flavourings, if using.
step 3

If you need a thicker, more stable whipped cream, continue to whisk (turn the speed down to low, if using an electric whisk or stand mixer) until the peaks of cream hold their shape upright and don't flop over (called stiff peaks). Stop at this point – any further, and the cream will start to become butter.

How to use whipped cream

Spreading: cream will continue to stiffen as you spread it, so if you need to move it around a lot after whipping, stop at the soft peak stage.
Piping: you can pipe softly whipped cream using a piping bag (keep it chilled until needed), but be careful not to over-whip it – the heat from your hands can make it become grainy as you pipe.
Decorating: if you're finishing desserts with whipped cream, don't add it too early. Any 'wet' decorations, such as fruit in syrup, can make the cream separate and look messy.

How long does whipped cream last?

Whipped cream will keep chilled for up to three days, but may deflate slightly over time.

Can single cream be whipped?

Because of its lower fat content, single cream doesn't hold enough air to create that whipped consistency. Whipping cream generally has a fat content of around 36 per cent, while double cream has roughly 48 percent – the higher fat percentages allow the molecules to trap the air inside and hold the cream's shape.

Can you freeze whipped cream?

You can, which is a great way to prevent leftovers from going to waste. Line a baking sheet with baking parchment, then spoon or pipe small dollops of whipped cream on top. Freeze until solid, then transfer to a freezer bag or container and freeze for up to three months. Drop the frozen cream directly into hot drinks, like cocoa or coffee, or onto cold pies or tarts (let stand for 15-20 mins to defrost before serving).

Can you fix over-whipped cream?

Yes, but it depends how badly it has been overworked – if it's completely separated into solid and liquid, it can't be salvaged (and the solid you've made is butter!). If the damage is more slight, add a couple of tablespoons of cold double cream or milk and lightly whisk again.

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