The vanilla guide
Homemade vanilla whipped cream
Three ingredients and five minutes. The only trick is knowing when to stop.
To make whipped cream, whisk cold cream with at least 30 % fat (ideally 35 % or more) with a little powdered sugar and vanilla until it holds soft peaks: about 3 to 5 minutes with a hand mixer, a little longer by hand. One cup (240 ml) of cream makes about two cups of whipped cream. Stop as soon as it holds its shape; whisked too long, it turns grainy and then into butter.
On this page
Which cream to use
Cream needs at least 30 % fat to whip, and whips best at 35 % or more. In the United States, buy heavy cream or heavy whipping cream; in Thailand and Europe, look for whipping cream with 35 % fat or more on the label. Light cream and single cream will not hold peaks.
Cold matters as much as fat. Keep the cream in the fridge until the moment you use it, and if your kitchen is warm, chill the bowl and the whisk first. In Bangkok, always.
How to make whipped cream
Vanilla whipped cream
You need
- 240 ml (1 cup) cold heavy cream, 35 % fat or more
- 1–2 tablespoons powdered (icing) sugar
- Seeds of ½ vanilla bean, or 1 teaspoon vanilla extract
Nutrition (estimate): 110 calories, 11 g fat (7 g saturated), 3 g sugar and 1 g protein per ¼ cup (about 60 ml). The recipe makes about 8 servings.
Method
Chill the bowl
Put a metal or glass bowl and the whisk in the freezer or fridge for about 10 minutes.
Add everything
Pour the cold cream into the bowl and add the powdered sugar and the vanilla seeds or extract.
Whisk to soft peaks
Whisk on medium speed, or by hand, until the cream thickens and the whisk leaves trails. Lift the whisk: if the peak holds but its tip flops over, you have soft peaks. About 3 to 5 minutes with a mixer.
Stop in time
For piping or filling, whisk a few seconds more, until the peak stands up straight. Stop there: a little longer and it turns grainy.
Soft peaks or stiff peaks?
| Stage | What it looks like | Use it for |
|---|---|---|
| Soft peaks | Holds a shape, but the tip of the peak flops over | Spooning onto desserts, folding into mousses and tiramisu |
| Stiff peaks | The peak stands straight up and the cream looks smooth | Piping, filling cakes and cream puffs |
| Over-whipped | Grainy and lumpy, with a little liquid around it | Rescue it (see below), or keep going and make butter |
Tips and fixes
- Powdered sugar dissolves at once, and most brands contain a little starch that helps the cream hold. Granulated sugar works too, but can feel gritty.
- Over-whipped? Pour in a few spoonfuls of cold cream and fold gently by hand until it is smooth again.
- To keep it firm for a day, whisk 2 tablespoons of mascarpone in with the cream.
- Whipped cream keeps covered in the fridge for about a day. Whisk it briefly by hand if it has softened.
Questions
Can I make whipped cream with milk?
No. Milk has too little fat to trap air. You need cream with at least 30 % fat.
How much whipped cream does 1 cup of cream make?
About 2 cups. Cream roughly doubles in volume when it is whipped.
What is chantilly cream?
Crème chantilly is the French name for whipped cream sweetened with sugar and flavoured with vanilla: exactly this recipe.
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