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This Honest Food | Whipped Cream

Flavored Whipped Cream

  • Author: This Honest Food
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 2 cups 1x



  • 1 cup heavy cream, very cold
  • 1/4 cup powdered sugar, date sugar, or coconut sugar
  • Flavoring of choice


  • Chantilly: 2 tsp. vanilla extract
  • Vanilla bean: 1/2 tsp. vanilla paste
  • Peppermint: 1/2 tsp. peppermint extract
  • Amaretto: 1/2 tsp. almond extract
  • Coffee: 1/2 tsp. coffee syrup
  • Snickerdoodle: 1 tsp. vanilla extract + 1/2 tsp. ground cinnamon


  1. In a medium bowl add cream.
  2. Using a hand-held mixer with beaters or whip attachment, whip cream on low-medium speed until foamy. Increase speed to medium-high, whip until soft peaks form, about 2 minutes.
  3. Turn off mixer; add powdered sugar and flavoring of choice. Continue whipping on medium-high speed until stiff peaks form, about 1-2 minutes more.
  4. Serve immediately, or cover and refrigerate up to 3 days.


  1. For sweeter cream, add 1-2 tablespoons more of sugar of choice.
  2. If cream begins to lose its smooth texture or begins to separate, it’s been whipped for too long. Do not throw it away – this can be turned into a sweet butter. Continue to whip on high speed until the cream begins to bead and a yellow, milky liquid separates from the solids. Gather solid pieces together (butter) into a ball, and squeeze out excess moisture. Transfer butter to a ramekin or wrap in parchment and refrigerate until ready to use.