How to Make Whipped Cream

How to make whipped creamRecently a very sweet reader emailed in and asked that we share some basic kitchen skills/knowledge now and again. I LOVED this idea because I remember when I first started getting into cooking and was feeling a little overwhelmed at times. I've had a lot of ah-ha moments over the years (heck, I still have them!). Some things are easier than you think, or just one little trick makes all the difference.Homemade whipped creamFor example, did you know that making homemade whipped cream is about the easiest thing in the world. The first time I whipped up a batch I was totally blown away by how simple the process was. And having fresh whipped cream ready at your next family dinner is an easy and fun way to impress!Diy whip creamHomemade whipped cream, makes about 3 cups.

Needed: 1 cup heavy whipping cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract.

In the bowl of an electric mixer pour the cream, beat on medium for about 3-4 minutes until the cream begins to thicken. Add in the sugar and extract and continue to beat until stiff peaks form. You can do this by hand with a whisk; adjust your beating time (add on another 5-8 minutes).Easy whipped cream recipeEasy right? Add a little whipped cream to ice cream, brownies, warm pie or to top off a cake. If your feeling experimental swap out the vanilla extract for another flavor—like mint extract. Enjoy! xo. Emma

P.S. What kind of kitchen basics would you like to see?

  • This is a great new series, Elsie. I love seeing how other artists come up with their ideas and their process. Thanks for sharing!!

  • Here’s a top tip that a friend does – you can whip cream by putting it into a glass jar with a plastic marble. Screw a top on and shake it – the marble creates friction and whips the cream. Just don’t ever use a glass marble because it will break the jar.

  • Lol, this is just to funny! I didn´t belive that there are people in the world who don´t know how to do whipped cream. That is just crazy and funny 🙂 It´s crazy how a such a simple thing that we take for granted that everybody know´s how to do, that you are used to buy whipped cream in a can. I think I have bought one of does sometimes but they taste like shit. Whipped cream is so easy to do and delicious if you it on your own 🙂

  • Eeeh, are you people serious? You didn’t know how to make wipped cream?! I would never buy already-wipped cream, much more artificial and sugary.

  • You can whip cream in a jar without a beater.

    Just put in a jar and shake… in about 7 minutes you have whipping cream… add sugar and enjoy.

    If you keep going, it will take about 3 more minutes to separate into butter – yum. And buttermilk… pancakes anyone?!?!?

  • I’m sorry, but this actually made me laugh. A lot. Like some other already pointed out, this must be a cultural crash. I’m from sweden and we allways whipp our own cream. I think I bought cream in a can once, and that was when my electric handmixer was broken. And really, it does not taste good with cream from a can…

    Hehe. Funny how diffrent it can be in other countries 🙂

  • such a great new feature!! I’d love to see a post on different spice rack ideas… either favorites, or DIY, or vintage… I’m at a loss with my abundance of spices!

  • “The first time I whipped up a batch I was totally blown away by how simple the process was. And having fresh whipped cream ready at your next family dinner is an easy and fun way to impress!”

    Sorry, but this is so funny! 😀

    In Europe you wouldn´t impress anyone by making whipped cream. Very few buy these instant whipped cream spray cans. It is disgusting, expensive and it starts to melt if you don´t eat it immediately. So please spread the word to your fellow countrymen how simple it is to make real whipped cream. But don´t expect the Nobel prize if you discover that you can make your own butter too! 😉

  • Sweden here too 🙂
    R u ppl serious when you say you don´t know how to boil an egg or whipp cream?
    Do you only eat things that r processed to the limit?

    You sure have missed out a LOT of good AND healthy stuff!!

  • Yeah, uhm, I’m also from Sweden and we do have the cream-from-a-jar-thing in the store, but whipping your own is a given and it does sound hilarious to us that someone wouldn’t know how to. 🙂 Cultural crash absolutely! 🙂

  • ooooh please share tips for alfredo sauce, and ranch dressing. tried it once but tastes completely different….

  • Another schocked swede reporting in!
    (Whipped cream in a can, that’s not really cream if you read the label, is it?) It’s really fun to see theese small cultural differences. Like when I went to england and they didn’t have antyhing for shaving(?) the cheese.

    On the other hand, many swedes I know have no idea you can actually whisk the cream by hand, so maybe I should direct them here to ^^

    Thanks for a super blog!

  • Are you guys serious?? Dont´t you know how to make whipped cream?? Here is one more mind blowing fact for you:

    1. Put cream in a jar
    2. Shake the jar
    3. Shake the jar
    4. After some more shaking the cream will start to separate
    5. Shake some more
    6. When the cream has separated into thin liquid and a lump..
    7. Pour out the liquid
    8. Put the lump in a bowl
    9. Stir in som salt
    10. And what do you have now??? YOU´R VERY OWN HOME MADE BUTTER. Made from scratch LOL

    This is how butter is made, it´s that easy. Butter bought in the store is made the same way, but instead of doing it by hand machines do the job.

    If you care to impress your unenlightened friends some more, add fresh herbs, garlic or lime.

    Kind regards from Norway

    PS. Please contact me if you would like to know about som more basic cooking skills, like making your own cream cheese .D

  • Oh my….I too cannot believe there are instructions how to whip cream!!! My 4 year old has that job in our family.
    Here in Australia I have never heard of cream in a jar!! Seriously? Yuk.

  • using powdered sugar as to the white sugar makes for some really good, fluffy whipped cream as well. i cant wait to try it with the brown sugar!

  • I love this post! I remember the first time I made whipped cream and was so surprised at how easy it was that I couldn’t believe that I never did it before.

  • How to get the perfect roast chicken! I am definitely not new to cooking but I’m always a bit scared of cooking meat as it’s not something I do very often. Oo also what your favourite veggie dishes are because I’m in the process of cutting out red meat and one day I’d like to be vegetarian. Love these posts they’re very fun and inspiring! Thank you 😀

  • Ok, I know many people already said it, and I don’t want to be mean or something, but it seems soooooo stupid not to know how to whip cream!! It is named “whipped” cream…
    I find it sad, it totally confirms all the clichés that we Europeans have about Americans. People there look to be so used to processed food that they don’t even know what it is made of.
    That said, I guess it is a good idea to make these kind of posts, since there seems to really exist people who have no idea about food

  • Marine:

    Although I don’t have much experience with this, I do know that the only thing the sugar does is flavor it. I’ve had friends who simply use the cream alone, whereas others have added flavoring. Hope this helps!

  • I had no idea that people didn’t know how to ‘make’ whipped cream. That’s what whipping cream is for. To whip. Into whipped cream! 🙂 I’m Australian and I’m beginning to understand that so many things in America are instant, or pre-made, that it has resulted in many people not realising how so many of the most basic foods come about (we have whipped cream in a can but it’s used no more often as real whipped cream).

  • Wow this is a slight cultural shock to me! I live in sweden and ready whipped cream in a can hardly exists here. Sure you can buy it in the store but i don´t know anyone who uses it. Whipping cream is usually the first thing we let our kids do in the kitchen when they start wanting to help out. Our food and cooking cultures are really more different than you´d think!

  • i am gob smacked that people were unaware how to make whipped cream… you cant even really buy premade whipped cream in australia… wow… just wow

  • Like many have said: it’s definitely a cultural clash 🙂 I’m from Denmark but I lived in the US for some years and I was so surprised to find that many Americans don’t know how to make whipped cream. Great post!

  • A Canadian friend taught me to use powdered sugar instead of granulated. Much better!!

  • Thank you for sharing a way to not always buy whipped cream from the store. I can’t wait to try this out!

  • Even thought I knew how to do this (thanks mom!) it’s still fun to hear it from you with your cute pics and tips!

  • @Michaela: this MUST be a cultural thing. i´m from germany and the idea of buying “ready-wipped” cream is simply hillarious to all people i know. though you do get it in the store and i allways wonder who the heck is buying it…never tasted it anywhere, including restaurants, ever.

  • I’d love to see a post on poaching eggs perfectly. Mine always turn out so ugly.. and either slightly overcooked or under-cooked.

  • Made me giggle too -us Brits kinda buy ‘double cream’ and whisk the heck out of it (the colder the better, warm day =lumpy ick)… saying that, I was amazed when I lived in the States that you have cheese in a can…how would you go about making that at home?!!x

  • home made whipped cream is one of my favorite things in life. I loved the comments from Sweden and Finland on here- Americans are FAR more likely to buy their whipped cream in a can (and it is not nearly as delightful).
    I just wanted to add a very important tip. If there is any water your bowl or whisk, it will NOT firm up.

  • Just a quick note; make sure not to over-beat the cream or you’ll end up with butter!

  • my favorite sorta-kinda healthy snack is mixing light whipped cream with a bit of peanut butter and dipping with graham crackers or apples…so simple and delicious!

  • This looks like a great series 😀 I’ve made whipped cream a few times, but it always melts/dissolves when I add the sugar…anyone know how to prevent this?

  • any idea if this would work without sugar/ with a sugar subsitute?
    I guess sugar helps to “hold” the cream?

    (I’m diabetic)

    Thank you!

  • Reading through some of these comments is amazing for so many different reasons. There are a lot of people mentioning that it won’t work properly if you don’t freeze the bowl and use ice cold cream and such like. The other day I had a bowl of strawberries with cream poured over the top and once I’d eaten the strawberries, more from bordeom than anything else, I stirred the cream with my fork for a bit and it whipped the cream. Everyone should definitely try it, it’s not as difficult as some may think.

  • Krista:

    You should eat your whipped cream the same day you made it. Cream is quite “sensitive” and it goes bad quite fast.

  • Ummm… I would like to know how to make that DELICIOUS looking pistachio ice cream! nom nom nom.

  • For Kitchen basics…I’d love to learn more about the best way to store foods (cooked, veggies, fruits, etc) and length of freshness.

    How long does homemade whip last in the fridge?

  • Very surprised that people don’t know how to make whipped cream. Not in a condescending way, it’s just one of those things that I’ve always known without ever learning it, although I always just whip the cream without adding anything and by hand so as to not over whip it (I also don’t have an electric mixer!). I’d love to find something that I don’t know how to do that lots of other people think is really obvious. Good idea to do cooking basics 🙂

  • Love this! I use my food processor, and sometimes I use honey instead of sugar for a change of flavor.

  • Hah, here in Estonia almost no one uses whipped cream in a can, everybody thinks it tastes too artificial and whipped cream is always made by hand. Hah, just like in Finland and Sweden. Cultural crash indeed:)

  • I disagree with the first commenter! I struggle to boil an egg without it turning green! To me, whipped cream isn’t yet basic enough! LOL

  • Hi Emma! Thanks for this simple, easy recipe!

    How do you store it for use? Can it just hang out in the fridge? Also, how many days does it last?

    Thank you!


  • People don’t know how to whip cream?! 😀
    I live in Germany and learned this in kindergarden. Make sure your cream is really cold when you start, otherwise you end up with butter. Yeah, real butter 😀

  • Did you know that if you whipper the cream longer you will get butter, but if you want to do that, don’t add sugar

  • Just like Michaela and Emily before I have to say this just seems like an American thing. I’m from Ireland and whipping your own cream wouldn’t even need explaining.

  • Hi there Elsie and Emma!

    I love this post…since I’m pretty new to the whole cooking game, it’s great to have experienced ladies showing how. Could you maybe do a Thanksgiving basics post later this year?

    Thanks a bunch!


  • We used to just put whipping cream in a jar and shake the heck out of it. You know, if you don’t have a mixer 🙂

  • I would love to see how to make a pie crust. I got a lot of problems with this. I’ve tried a lot of recipes but it never really works. In switzerland it’s also usual to make homemade whipping cream.

  • I would love to see some recipes for pie crusts, they are something I can’t seem to master so usually just buy them pre-made.
    Also in a few of your recipes you use gram crackers, we can’t get them here in Australia is there a way to make your own or a substitute.

    Becky, K.

  • I have to agree with some comments above, this is TO EASY. Is there anybody out there that doesn’t know how to whip cream? That was one of the things my mother let me help with as a child while she baked a cake or some other yummy dessert. Is it an american thing, that people are so used to spray whipped cream?

    I’d rather see small, simple cooking tips that not everybody learn growing up, like how you should wash off your rice before boiling it, how to tell when your chopped onion is fried enough and what spices are good combining when cooking different meals 🙂

  • I sadly am lacking a freestanding mixer. I have a handheld but this has its limits 🙁

  • I think it might be a cultural thing, but here in New Zealand the whipped cream we are used to – basically the kind we are referring to when we say ‘whipped cream’ – is straight cream that’s been whipped at home. We don’t usually add sugar or vanilla in my family and the stuff from a can is, like, very occasionally used or when we are in a super-hurry, lol.

    That being said, I’m glad that you posted this because it reminded me that I can put stuff like flavourings in my whipped cream.

  • Are you serious? Are there really people in the US who don’t know how to whip cream? I know it’s a cultural thing, because I’ve heard many people there never make their own pie crust or coffee or know how to pick berries from a bush. Still, I’m happy that you are starting to change those cultural mishaps for yourself, it really makes a difference!

  • I didn’t know how to make whipped cream -.- love it thought..

  • Hey, my name is Alice and I’m from Sweden. I’m checking around at some blogs and ended up here at yours. And I just have to say – is this “recipe” really needed!? I dont want to be rude or anything, but seriously, don’t people in your country know how to make your own whipped cream? Do you always buy it in stores? ‘Cause can you think of how strange thing those must be stuffed with?

    Well, in Sweden you always do your own whipped cream, if you’re not in a hurry or going somewhere with the cream or anything. We have it for strawberries, pancakes, cookies and so on. 🙂 But we don’t use to put in sugar or vanilla, though I can think that it will make a twist on the cream. Love from Sweden!!

  • I must admit, I had to chuckle a little aswell, because making whipped cream by myself was like the first thing I learned as a kid.. Maybe it’s an actual cultural clash, but here in Germany we always whip the cream ourselves.

    Little tip for all the new whipped-creamers: If you whip the cream for a longer time, you’ll get butter! Just whip, until it turns yellowish/buttery, then press out the buttermilk and add a pinch of salt. Viola, freshly homemade butter. Best thing there is!

  • It is not as easy as you say. Have you really tried whipping it by hand ? that’s another story compared to electric mixer ! If the cream isn’t ice cold, and your whipping fast enough, the whipped cream could never happen. Believe me, I’ve learned it the hard way, with exhausted arms and hardly thickened cream 🙁 Whipped cream may be as easy as you say when you do it with kitchen devices, not so much by hand !

  • mmmmmmm
    I prefer eating than cooking ; )

  • A faildafe pastry recipe would be great to see, I’m improving but could still do with some more tips..

  • dining alone ideas! i’m moving out again for my second year of post secondary and have a hard time cooking for one!

  • I am going to join the choir of Scandinavians – who can’t belive it’s the norm to buy ready made whipped cream!
    I think i’ve had it once…

  • Like Emily and Michaela said: Homemade whipped cream?! What else could it be? 🙂 I’m from Sweden and I once had a british friend over for dinner. When I pulled the whipping cream out of the fridge and started whipping, she looked at me like I was an alien. “What ARE you doing?!”

  • This is one of the things that baffled me the most when I got to know my sister in law who’s from California. She now lives in Sweden with her man and when she told us that in America people didn’t whip their cream themselves we all got VERY surprised. Everybody whip their own cream here, because it’s simple and cheap and part of our tradtition. I usually never add anything to the cream (like sugar or vanilla) because it does taste delicious without it too. I’m very glad you shared this on your blog, I’m pretty sure home whipped cream is a lot healthier than pre-whipped cream full of extra added ingridients (so that it stays fluffly and sweet). Normal cream looses the fluffyness overnight, but you can always whip it up again! 😀

  • wow, lovely. i´m going to try it for sure 🙂

  • yup!! making homemade whipped cream is SUPER easy.
    one of my to-go frostings :)))

  • Scandinavians it’s not just you, in Australia there is only one way for whipped cream, you WHIP the CREAM. A dairy product that comes in a can sounds like something out of a horror movie, what must they put in it to keep it from going off?!
    That said great post idea, I guess everybody has different ideas of what is basic!
    PS. beautiful styling as usual!

  • seriously?! you americans don’t usually whip your cream yourselves? i agree with the swedish and finnish girl over here. we scandinavians always whip our own cream.

  • I’m a fairly avid cooker/baker, but I cannot poach an egg to save my life. I resorted to purchasing “poaching pods” to float my egg in the boiling water. Also maybe something on the “science of baking” like how to play with the ratios of wet:dry ingredients. I love to try playing around with my recipes, but I hate when my muffins end up with the density and consistency of playdough

  • This is such a great post! Thank you so much for sharing <3

    xoxo Sarah

  • Also, Im so keen to start making jam, relish, chutney and conserves, but sterilising jars intimidates me. I’d love that process to be broken down and clearly explained.

  • I’d love tips on making the perfect omelette. Mine always seem to end up too rubbery or stick to the pan and break when I flip them, thus becoming more like scrambled eggs.. Or scromelettes.

  • I have to agree – simple things ( like whipped cream, tomato sauce, and pie crust) are often the most impressive at the dinner table because most people just take store bought varieties for granted. I work as a professional chef, so I can assure you that there are definitely people out there that don’t currently know, and would totally appreciate, these sorts of recipes. I suggest HOMEMADE PASTA as another item in this series. It’s super easy, and almost nobody seems to know that!

  • Thank you for this post! I always trust you more in cooking things and DIYs!


  • Jesus Christ. You girls are some of the biggest proponents of the dumbing down of society. How fucking old are you two?

  • So true, absolutely gorgeous – I also want yards and yards!

  • oh that looks so sweet in the jars!


  • Oh my goodness! Thank you so much… I am going to have to try this!

  • i wish i had something to eat right now !!

  • If this is a post for true beginners, I’d mention that you should use the whisk attachment of your mixer, not the paddle one. 🙂

    And with shaking it in a jar… won’t that get you butter? I suppose butter might come if you shook it too long. I have a friend who makes butter from cream in her food processor.

  • What… you guys can get whipped cream in a CAN??
    Why did I not know this?1 I’m moving to the States ASAP!

  • Thanks for the post! Will definitely have to try and make some whipped cream. I was also surprised how easy it is to make butter and you don’t need a churn!

  • Those little jars are so cute! and the variant with the mint-extract seems delicious too, definitely going to try that!

  • I really, really love this idea! I have my mother and grandmothers to thank for the little cooking knowledge I have, but sometimes even the simplest recipes can leave me completely baffled. Only last week it took me four whole eggs just to successfully separate a single yolk from the white…

  • I actually like my whipped cream best without any sugar or flavoring. Maybe we just like different things here in Sweden 🙂

  • Why would you put sugar in whipped cream?
    Also, what would you do to get whipped cream, instead of whipping some?

  • I’d love a post on how to make egg whites stiff for macarons!
    tips are always good 🙂

  • Haha, I saw that some people already posted on how we never eat whipped cream from a can. It exists, but if you serve it people will think you are a bit cheap and lazy…

  • Oh, this post made my heart smile- my grandmother use to have that very same silverwear set! Aww!

  • Oh, wow. I guess this is where differences in culture are incredible noticeable.

    Whipped cream is such a simple thing – I’ve been whipping cream for desserts since I was a kid. Never seen a can of whipped cream in my house, ever! It actually baffles me, how it can be a revelation to some.

    With that said, I do like the idea of kitchen basics – a lot of great ideas have been mentioned by others, like egg-boiling, basic recipe’s and so on.

  • In America it’s totally possible to not cook anything. Ever. Anything you can imagine comes in a can, jar, or package that you can pick up at the supermarket along with any other groceries you might need. It’s totally possible to come from a non-cooking family and to have to teach yourself even the very basics of cooking. Especially if you have a single parent who may have had to worked multiple jobs to make ends meet and never had time to cook. And let’s face it: American culture does not value taking time for meals. It’s go, go, go most of the time and convenience is king.

    I applaud everyone who takes the initiative to learn to cook for themselves (and others). It’s healthier, you know what is going into your food, and is often more cost effective. And it’s not necessarily something our culture encourages, so good on you for choosing to dictate your own values, rather than letting culture dictate them. And big applause, of course, to cultures that actually value food, diet, taking time for meals, etc! I am envious.

    Pats on the back all around.

    Group hug?

  • Fun! We just did pesto over on our blog. Busting through the basil overload.

  • I was never a fan of whipped cream until I tried it homemade. Needless to say, I’m in love.

  • okay, that’s crazy. 2 swedish, 3 norwegians, 1 english, 1 australian and 1 austrian said they’ve never seen whipped cream from a can, so we have to ask an asian how they do it. crazy, crazy USA;))

  • Haha, I’m Norwegian, so yes, I think it’s a cultural crash, because here we always make whipped cream ourselves. There’s not really an alternative?

    A good tip that should be added is that if the weather is really warm, it can be tricky to make the whipped cream properly stiff. A good trick is to put the mixing bowl in the freezer for a little while so it’s cold when you start whisking.

  • Really? Whipped cream? Definitely must be a cultural thing – we all whip our own cream in Australia too.

  • Hey, love this post!
    I’ve nominated you for the VBA award, check it out here…


    Happy Blogging,


  • Mason jars. ice cream. and whipped cream.


  • I never put sugar in whipped cream … I had no idea that was normal stateside! In England we love our fresh cream. But this week I wanted to make cupcakes with cream topping, and try to make the cream a bit more stable outside of the fridge, so hopefully this will fit the bill?!

  • Awesome post! I would also love a post about how to make pie crusts from scratch! I’ve made them a few times, but the results are never stellar. It would be nice to have a recipe from a source I trust. 🙂 Also, I would love a post about the basic definitions of cooking and baking. For example: broiling v. baking; saute v. pan sear. These are all things I should probably know, but I just don’t! Thank you so much!

  • i’ve noticed that if you’re going to make whipped cream in a jar…use powdered sugar. it seems to mix better. (it’s a great way to get kids involved in the making, too…you should have heard my four year old’s mind blow across the room when she realized she made her own whipped cream.) and what kind of ice cream is that on the left??? it looks amazing.
    some other good basics could be pie crust, how to perfectly poach an egg (something i finally mastered!), how to properly store fruits and veggies so they don’t go bad (no tomatoes in the fridge, always separate bananas from each other, etc…) and how to make your own brown sugar because it tastes so much better than store bought.
    i remember when i first started to cook and i was always so scared to ask how to do these kinds of things because they seemed so basic…this is such a great way to get people in the kitchen.

  • How about a tutorial for homemade yogurt? There are so many methods and I’d love to see yours!

  • Wow, I don’t mean this to sound demeaning (cause I don’t think it’s something wrong not knowing) but I had never heard of whipped cream in a can until I was 10 years old. I’m swedish and here you almost never use it and as you say, to whip cream yourself is the easiest thing! It taste better too.

  • I like the icecream in the jars, I served it like that once at a dinner party and every one loved it!

  • Before I got my KitchenAid (and how did I live without it before) I used to do this by hand, and having everything really cold before you start helps tremendously (meaning the bowl and the cream). I would put a metal bowl in the freezer and then chill the cream in the fridge for a few hours before starting.

  • meringues totally! it’s hard to make it perfect


  • Thanks for the post! It has never occurred to me to even try to make whipped cream. We have always just bought it. I would love to see other posts for simple things like this especially since I’m beginning to wonder how good packaged products that we usually buy are for us.

  • *lol* homemade whiped cream…in Europe we all do it this way…yes, we can buy whiped cream, but why should we do that? Its so easy! But dont shake to long otherwise you get butter!

  • It is actually hilarious that people don’t know how to make whipped cream. It must be a cultural thing- probably in the US cream from a can is quite popular, here in the UK nobody uses it.

    I would LOVE to see a post on how to make a basic roux. I find it so difficult & my sauces always turns out lumpy 🙁


  • Home made whipped cream is totally the way to go. I like to use maple syrup or honey instead of sugar. It adds another dimension to it.

  • Mmmmm…Can’t wait to try! Check out my blog:

  • o goodness. o goodness. o goodness. I LOVE homemade whipped cream. so good.


  • Yummy! I love whipped cream!

  • In response to the first comment, I love the fact that you guys posted this. As elemntary as it may be to make whipped cream, I had no idea how to make it because I myself am new to the kitchen. Thank you for your daily inspiration, ideas, and recipes! You guys are the bestest!

  • I’ve made it with vanilla, and another one with fresh strawberries — absolutely delicious!

  • I discovered this simple method a few years ago and once you do, you can never eat cool whip again! Confession- when I was pregnant, I would eat a bowl of homemade whipped cream with berries in the afternoons… Oh wait, I still do that 😉

  • I’m a Dane and have to join Sweden and Finland on this. I’ve been doing my own whipped cream since…. forever. I actually don’t think I’ve ever bought a can of whipped cream. Ever.

    I’m really surprised, chocked and kind of sad that this post is relevant at all.

  • I love this! The simply made sweets are the best! Being dairy-free, I’ve tried making different types of whipped cream. So far, my favorite has been the Coconut Whipped Cream. You leave a can of coconut milk in the fridge overnight. Scoop just the thick milk on top, not any liquid, and whip it! Add sugar as well, and voilà! Dairy-free whipped cream!
    By the way, I follow A Beautiful Mess diligently. You’re my favorite!

  • LOVE making homemade whipped cream!!! tastes so much better than store-bought!! 🙂

  • This looks absolutely delicious! Can’t wait to try 🙂

    xx Emily

  • My mom taught me how to do this, too! It tastes so much better than your regular old whipped cream in a can 🙂 I’d like to see quick and easy breakfast/lunch/dinner recipes for picky eaters! 🙂

  • People don’t know how to do this?
    Store-bought “whipped cream” doesn’t even taste like whipped cream, so I’ve always done this at home. Maybe that’s just what Europeans do?

  • Definitely like to see a post on pie crust! I worked in a bakery where I had to make it once or twice a week and I still struggle with a good consistency.

  • Once you taste homemade whipped cream, you can never go back to the canned stuff. You can taste the preservative/cornstarch/whatever is in there that’s not cream, sugar, or vanilla!

    This is interesting. I think it’s fascinating to COMPARE how I do my basics in the kitchen to how you do your’s, Emma. My mom and her sisters always used an old-fashioned hand mixer to make whipped cream and put the bowl of cream inside of a larger bowl filled with ice to keep everything nice and cold, so that’s how I do it, too! After this, I will have to try to make it in my Kitchen Aid stand mixer and see how it turns out. I can’t wait!

    I don’t know if this falls under kitchen “basics,” but as someone who loves to bake, I love hearing how people prefer to make basic doughs/pastries. I’m fascinated by the different temperatures at which different fats melt and the different tastes they give. I’d love to hear your thoughts on butter, vegetable shortening, butter-flavored shortening, artisan lards, etc. Especially when it comes to pie crusts and cookies!

  • Sounds soooo yummy! I’ll definitely be trying this out ASAP!
    xo Heather

  • Add a hit of bourbon before whisking and you’ve got sumptuous bourbon whipped cream – my personal favorite. Not for those abstaining from alcohol, bien sur!

  • I would love to see how you make jelly. I’m sure it’s simple enough, but I’ve never done any sort of canning before.

  • Thank you for the post, I never put vanilla extract in it, I will try this the next time 🙂
    And yes, I had my problems with whipped cream, too. I “overwhipped” the first times and hab to start over again with a new package. I also learned that it’s better to use a slim bowl than a wide one.

    I would love some receipes for bread.. I wanted to bake one myself, but couldn’t find a good receipe thats simple but new to me..

    Love from Germany, Marie.

  • I would love to hear some suggestions (from yourself and commenters) about cooking for one… I find it to be such a bore when I make one recipe, even if it’s good, because I have to eat it all week so it doesn’t go to waste. Apart from freezing to eat later, what are some good dishes that can be reworked throughout the week to make them exciting??


  • I add root beer extract to mine and put on the top of vanilla poundcake. My family calls it Root Beer Float Cake! I love this post!

  • I would love to see some basics such as the perfect boiled egg, how to not burn the bottom of your cookies, pie crust from scratch, spaghetti sauce, Alfredo sauce, omelette, basic or base recipe for a plain muffin that you could add any variety of ingredients to make it into blueberry, pumpkin, coconut muffins.

  • great post – some people (ME) don’t know the basics, so i appreciate the tips. I love the idea of shaking it up in a jar!

    maybe a post on making your own pasta? or some vegan-substituted baking recipes?

    thanks 🙂

  • what about a post on how to separate an egg? ahahah! this is a fun idea & CUTE WHIPPED CREAM

  • In Finland this post would be about ‘did you know you can actually buy whipped cream’!. Like Michaela commented before, this has to be a cultural crash.

    Funny! I’ve never even eaten whipped cream from a jar.

  • I have been making my own whipped cream for years – I can’t tell you how many of my friends are completely wowed when I tell them it’s fresh instead of cool-whip. It makes a huge difference, and it’s so simple!

  • here’s another super easy way to make whipped cream: fill a glass jar (larger, mason jars are best) about 1/2 way with heavy whipping cream and a touch of vanilla, put the lid on and SHAKE it for a minute or two. you get the same results without using any electricity and left-over whipped cream is already in a container for storage…..great for impromptu picnics and camping! *note: i prefer a less sweet whipped cream, so i can’t say for sure how it would turn out if you add sugar to the jar.

  • Homemade whip cream is SO much better than store bought from the can.

    – tianna

  • yum, i could go for some ice cream right now!
    homemade whipped cream is the best, and i love the idea of putting ice cream in those jars.
    xo, cheyenne

  • Yup – also didn’t know how to make whipped cream. I’m just beginning as a cook. Thanks for this! I want to go make some right now. 🙂

    – October

  • I always love the food posts!

    One tip for whipped cream newbies – Everything comes together best when the bowl (preferably metal)and whisk or mixer attachments are kept in the freezer for 20 minutes to get good and cold.

  • I don’t know if this is some sort of cultural crash (I’m from Sweden)but we have always whipped our cream by ourselfs.

  • Yes, there are seriously people who don’t know how to make whipped cream. I was one of them before I read this post, I could probably even burn water. I’m always surprised at the audacity of some people.

  • I would like to see how to make alfredo sauce from scratch. Everytime I make alfredo sauce it seems to go from a nice thick consistency to suddenly becoming thin/runny. I believe I am doing something wrong concerning heating the sauce, but I don’t know how to tell when enough is enough. Any advice would be greatly appreciated.

  • Thanks for this post! I’m BRAND new at cooking and seriously, I didn’t know the most simplest of things. Like this recipe, it makes total sense, but I had no idea that was how easy it was to make whipped cream. Love it!

  • Is this really a post that needs to happen? Are there seriously people in the world who don’t know how to make whipped cream?! The recipe is there in the name- whipped. cream. This might be *too* basic of a kitchen basic.

    That said (I’m sorry, I couldn’t help it), I also like to use brown sugar sometimes instead of white just for a slight twist 🙂

This site uses Akismet to reduce spam. Learn how your comment data is processed.