Homemade whipped cream
Nutrition per serving
Homemade whipped cream: firmly whipped, barely sweetened cream to go with fruit, desserts and hot drinks. Light and fresh, without the additives of shop-bought aerosol cans.
Preparation: 10 min | Cooking: 0 min | Servings: 6 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 140 kcal · 1 g protein · 6 g carbohydrate · 12 g fat
Ingredients
- 250 ml whole double cream
- 30 g icing sugar
- 1 tsp vanilla
Method
- Put the bowl and the cream in the freezer for 15 minutes.
- Whisk the very cold cream until it thickens.
- Add the icing sugar and vanilla.
- Whisk until firm (but not too far, or you will make butter).
Nutritional benefits
Whipped cream remains a rich treat to be eaten in moderation. Homemade, you cut the sugar and avoid additives. Served with fresh fruit, it becomes a light and delicious dessert.
Variations and substitutions
- With mascarpone (firmer and more stable).
- With coconut milk (plant-based version).
- Flavoured with coffee, chocolate or red berries.
- Less sweet.
Storage and making ahead
Use within a few hours; it deflates over time.
💡 Good to know
Everything must be VERY cold (cream, bowl, whisk): cream only whips when the fat is well chilled.
Read also
Discover more vegetarian recipes · recipes for children.
The foods in this recipe: cream · icing sugar · vanilla.
You might also like these recipes: Green smoothie with spinach, banana and mango · Healthy banana bread (no refined sugar) · Light rice pudding.
