Whipping Cream Eight Ways

Whipping cream is always a welcome topping on any special dessert.  It can be flavored many different ways depending on the recipe you are pairing it with.  I thought I would post 8 recipes  including a Weight Watcher’s recipe (very good) now since many people are planning their desserts for the upcoming holiday.  In addition I have included Junior’s decorator’s whipped cream for cakes.  To use pasteurized or ultra pasteurized – see comment at end of these recipes. See also Lavender Whipped Cream.

Should you have leftover whipping cream you can turn it into butter.  Pour the remaining cream into a food processor and pulse until it is firm and holds its shape.  Then add your salt, fresh herbs, citrus zest or even some blue cheese.  Form into a log and wrap in plastic wrap and chill until firm.  This tidbit comes from Cuisine At Home.

Whipping Cream with Maple Syrup

Try this on a pie!

  • 1 cup heavy cream
  • 1/4 cup Michigan maple syrup

Beat the cream until it thickens.  Slowly pour in the maple syrup and continue beating until the cream holds soft peaks.

Whipping Cream with Amaretto

This would be delicious over strawberry shortcake for the adult crowd.  Or use Chambord, a lovely red black raspberry liqueur on top of a chocolate dessert.

  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 1/2 cup confectioners’ sugar
  • 3 tbsp. Amaretto (almond-flavored liqueur)

Combine cream and sour cream with an electric mixer until soft peaks form.  Add the sugar and Amaretto and continue to beat until stiff peaks form.  Cover and chill until ready to serve.

Decorator's Whipped Cream from Junior's Desserts

This is to be used on cakes when you have to pipe it through a pastry bag.  The sugar and cream of tartar stabilize the whipped cream .  Refrigerate the cake right after decorating.

  • 3 tbsp. confectioners’ sugar
  • 1/2 tsp. cream of tartar
  • 1 pint (2 cups) cold heavy cream
  • 2 tsp. vanilla extract

Chill the bowl and mixer beaters.  Mix the sugar and cream of tartar together.  Whip the cream with an electric mixer or high just until it begins to thicken.  With the mixer running, add the sugar, vanilla and continue beating until stiff peaks form.  Try not to overbeat or it will curdle.  It is best to use immediately or refrigerate for 30 minutes.

Some tips Junior’s recommends: for large rosettes and stars use closed-star tips: 845, 846 or 847; medium-sized rosettes use 30, 35 or 844.  For a softer look choose open-star tips: 825, 826 or 827 for large rosettes and stars and for medium use 1M, 4B or 822.  Makes 4 cups.

For 6 cups prepare as above (enough to fill, frost and decorate a 3-layer cake).

  • 1/3 cup confectioners’ sugar
  • 1/2 tsp. cream of tartar
  • 1-1/2 pints (3 cups) cold heavy cream
  • 1 tbsp. vanilla extract

For 8 cups prepare as above (4-layer cake).

  • 1/2 cup confectioners’ sugar
  • 1/2 tsp. cream of tartar
  • 1 quart (4 cups) cold heavy cream
  • 2 tbsp. vanilla extract

Weight Watcher's Whipped Cream

  • 1/4 cup (2 oz.) cream cheese, softened
  • 1 tbsp. sugar
  • 1 tsp. vanilla
  • 1 cup heavy cream (pasteurized)

Combine the cream cheese and sugar until the sugar is dissolved.  Stir in the vanilla.  In another bowl whip the cream until it forms medium peaks; add the cream cheese mixture a spoonful at a time with the mixer running until it is mixed well.

Makes about 2 cups; 3 PointsPlus for 3 tbsp.

I served this on top of Weight Watcher’s Applesauce Coffee Cake (I have not posted the cake recipe yet but I will soon) and it was delicious.  My friend and I were very impressed.  Total of 6 PointsPlus for a wonderful afternoon treat 🙂  It is posted now and check here for recipe.  

DSC_1284 DSC_1285  DSC_1287

Chocolate Whipped Cream

  • 2 oz. semisweet chocolate (I like to use Ghiradelli)
  • 3/4 cup heavy cream
  • 1/2 tsp. vanilla
  • pinch of salt

Melt the chocolate.  Whip the cream with the vanilla and dash of salt until it forms very soft peaks.  By hand, whisk in the melted chocolate until blended and the cream forms soft peaks.

Fruit Whipped Cream

  • 3/4 cup heavy cream
  • 1/2 cup pureed lightly sweetened and strained fresh or frozen fruit

Whip the cream until soft peaks.  Fold in 1/2 cup fruit (may need more).  Whisk a bit by hand until the cream holds its shape.

Sour Cream Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla

Combine all of the ingredients until soft peaks form.

This version was excellent – the picture below shows the whipping cream  2 days later on my apple pie and a sister’s pumpkin pie.   Never thought about putting whipping cream on top of an apple pie until my brother-in-law did it this year.   Might be a little runny but the flavor was great.  Maybe I should have tried to rewhip it!


Whipping Cream with Confectioners' Sugar

  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 tsp. vanilla

Beat the cream until it begins to thicken.  Add the sugar and vanilla and continue to beat until soft peaks form.  You can store this in the refrigerator for an hour.

Instead of making all of these recipes I am just showing some of the ingredients you can use.  Eventually I will post some other pictures.


Nutella Whipped Cream

  • 3/4 cup cold heavy whipping cream
  • 3 tbsp. Nutella Hazelnut Spread

Beat cream at high speed in a medium bowl until stiff peaks form. Add the Nutella, beating until incorporated.  Can be refrigerated for up to one day.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/11/20/whipping-cream-eight-ways/  

Make Ahead Whipping Cream

  • 1-1/2 cups cold heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 tbsp. granulated sugar
  • 2 tbsp. crème fraiche
  • 1 tsp. vanilla

Combine the above ingredients in your stand mixer and beat on high speed until it forms soft peaks. Refrigerate for up to 4 hours.

Recipe by Cooking With Aunt Juju


Pasteurization is the process of heating a food, frequently a liquid, to a specific temperature for the purpose of slowing microbial growth and extending the shelf life.  It does halt the growth of potentially harmful bacteria.

Ultra pasteurized heavy cream is heated to at least 275°F whereas pasteurized cream is heated to a lower temperature.  What does this mean?  There is a longer shelf life with the ultra pasteurized cream but it does not whip up as good as the pasteurized.  There is no nutritional difference between the two but there is a slight  difference in flavor.  Both are available in most of the stores I go to.  Just be sure to check the expiration dates before you buy.

Food 52 Chocolate Whipped Cream

  • 4 oz. milk or white chocolate, finely chopped
  • 3/4 cup heavy cream
  • 3 tbsp. water (sharpens the flavor of the chocolate)
  • pinch of salt (optional)

Place the prepared chocolate in a bowl. Combine the cream and water and bring to a simmer; pour over the chocolate. Let stand for 30 minutes; stir well.

Let stand another 15 minutes to finish melting the chocolate; then stir again until all of the chocolate Is melted. Cool; add salt if desired.

It needs to be thoroughly chilled up to 4 days at this point.

For serving, whip the cream until it holds its shape – do not overwhip it.

Recipe by CookingWithAuntJuju.com



2 thoughts on “Whipping Cream Eight Ways

  1. Thanks for sharing all those 8 ways to whip and enjoy cream. I have bookmarked it for future use. I love the adult crowd one with some Amaretto in it. I can even smell it from here. I shall definitely give that one a go. I love liqueurs…


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