Heavy cream and fresh ingredients are blended together to make three sweet and savory flavors of homemade whipped topping, that are begging to be scooped onto your cakes, pies, pastries, beverages and more.
This flavored whipped cream has a rich, full-bodied flavor that is perfect for topping your favorite sweet treats and snacks. Preparation takes only five minutes, so you can whip up a batch of your favorite variety in no time.
I love scooping it over this pumpkin martini and Christmas morning fruit salad but with the variety of flavors, you can add it to many more treats and dishes that need a little something extra. If you want plain, homemade whipped topping, simply omit the flavoring ingredients and just use a little sugar.
I also make grenadine flavored whipped cream and peppermint whipped cream that you might want to try.
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#1. Sweet Bourbon Flavor
To begin, I have a Bourbon and Brown Sugar whipped cream; an adult-flavor that tastes dreamy on cakes, pies, lattes, etc. Take your date night up a notch by serving it with some strawberries or other fruit for dipping.
Ingredients
- heavy cream - It's also called heavy whipping cream.
- bourbon - Bourbon is a type of American whiskey that is aged in new, charred oak barrels.
- brown sugar - I use dark for a deeper flavor.
*Check recipe card for ingredient amounts.
How to Make it
Step 1. Add heavy cream, bourbon and brown sugar to a large mixing bowl.
Step 2. Beat with an electric hand mixer, until stiff peaks form.
Step 3. Serve!
Chef's Note: One variation could be swapping the Bourbon out for Irish whiskey and topping your next hot Irish Coffee with it.
#2. Lemon-Dill Flavor
When most people think of whipped toppings, they think of sweet treats like ice cream cakes, chocolate mug cake, chocolate pie, strawberry ice cream sundaes and strawberry shakes. Homemade whipped cream adds a lightness (similar to the texture of my fluffy pumpkin dip) to your favorite desserts.
But if you want to take it a step further, you can infuse the heavy cream with fresh ingredients that transform it into a savory whipped cream like lemon zest, ground mustard, dill, garlic and/or other spices.
Similar to compound butter, this recipe takes a basic condiment and infuses it with a distinct flavor that transforms the dish.
Ingredients
- heavy cream - Heavy cream has at least 36% milk fat but light whipping cream (30–36%) will work too.
- salt - Regular table salt, Himalayan salt or sea salt is fine.
- ground mustard - It's also known as mustard powder or dry mustard.
- lemon zest - From a fresh lemon. You can use a microplane zester, a box grater or even a knife if you must.
- fresh dill - Check out how to chop dill for this recipe.
*Check recipe card for ingredient amounts.
How to Make it
Step 1. Add heavy cream to a large mixing bowl with the salt and ground mustard.
Step 2. Beat with an electric hand mixer, until stiff peaks form.
Step 3. Gently fold in the lemon zest and fresh dill.
Step 4. Serve!
Try this zesty Lemon-Dill homemade whipped topping on savory dishes for a fluffier, lighter version of compound butter. What to use it on? Think salmon, potatoes, vegetables, soup, canapés, etc. For example, I have a tutorial for how to cook salmon with skin that it would taste amazing on as well as this potato and leek soup.
It also pairs well with toast, crackers and crusty bread as well as savory pies and pastries. Try it on this chicken pasty pie.
Serve this topping as a party dip or add it to the main course to balance out the flavors. With so many options, there are endless ways to experiment in the kitchen.
#3. Pumpkin Pie Spiced Flavor
Lastly, this Pumpkin-Spiced homemade whipped topping is the perfect addition to fall treats and beverages! It is sweetened with a touch of honey and spiced with pre-blended pumpkin-pie spice; usually consisting of cinnamon, nutmeg, ginger, cloves and allspice.
Ingredients
- heavy cream - You can use light or heavy whipping cream.
- honey - The liquid kind.
- pumpkin pie spice - Check out how to make pumpkin pie spice.
- cinnamon powder - Just a pinch.
*Check recipe card for ingredient amounts.
How to Make it
Step 1. Add heavy cream to a large mixing bowl with the honey, pumpkin pie spice and cinnamon powder.
Step 2. Beat with an electric hand mixer, until stiff peaks form.
Step 3. Serve!
Try dipping into it with some apple slices or other fall fruits. Serve it over this clear pumpkin pie and other Thanksgiving desserts.
Pro Tips
- Chill Everything: Make sure your heavy cream, mixing bowl and beaters are well chilled for at least 15 minutes before starting. This helps the cream whip up faster and stay firm longer.
- Opt for Heavy Cream/Heavy Whipping Cream: It has a higher fat content (around 36-40%) compared to regular whipping cream (about 30% to 35%%). The higher fat content is better for achieving stiff peaks.
- Whip at Medium Speed to Start: Start whipping the cream on medium or low speed to avoid splashing the cream all over your kitchen and overwhipping.
- Watch Closely: As the cream thickens, watch closely. It goes from soft peaks to stiff peaks quite quickly.
- Stabilize if Needed: If you need the whipped cream to hold its shape for a longer time (like if you're using it as a frosting or making it in advance), you can stabilize it by:
- #1. Adding a small amount of cornstarch. 1 tablespoon of cornstarch for every cup of cream.
- #2. Adding unflavored gelatin. Dissolve 1 teaspoon in a little water, let it cool, then add to the cream as it starts to thicken.
- #3. Adding cream of tartar. For cream of tartar, just a ½ teaspoon per cup of heavy cream should do.
Recipe FAQs
It is best if used within 1 day, but can be stored in the fridge for up to 3 or 4 days if you stabilize it. It will start to deflate over time. You can also store it in a container in the freezer for up to 3 months.
These toppings are made with heavy cream, so make sure you keep them in the fridge so they won't spoil. Try storing your whipped cream in a glass jar or a covered bowl at the back of the fridge to maintain freshness.
'Whipping cream' is the liquid that you use to whip into a topping. When people use the term 'whipped topping', they are usually referring to cream that has already been whipped and sweetened (like frozen Cool Whip).
'Whipped cream' is basically the same as 'whipped topping' and I use these two terms interchangeably.
Opt for powdered sugar rather than granulated sugar—it can help the cream maintain its structure longer.
No, the milk fat percentage is too low in milk to whip it like you would heavy cream.
Yes! If you overwhip the cream, it can become grainy and then eventually turn into butter.
More Amazing Dessert Toppings to Try
If you tried this Homemade Whipped Topping Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Homemade Whipped Topping in 3 Flavors
Ingredients
Lemon-Dill
- ½ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon ground mustard
- ½ teaspoon lemon zest
- 1 teaspoon fresh dill - chopped
Bourbon & Brown Sugar
- ½ cup heavy cream
- 1 ½ tablespoons bourbon
- 1 ½ tablespoons brown sugar
Pumpkin Pie Spiced
- ½ cup heavy cream
- 1 ½ tablespoons honey
- ¼ teaspoon pumpkin pie spice
- 1 pinch cinnamon powder
Instructions
For the Lemon-Dill Whipped Topping
- Add heavy cream to a large mixing bowl with the salt and ground mustard.½ cup heavy cream, ¼ teaspoon salt, ½ teaspoon ground mustard
- Beat with an electric hand mixer, until stiff peaks form.
- Gently fold in the lemon zest and fresh dill.½ teaspoon lemon zest, 1 teaspoon fresh dill
- Serve!
For the Bourbon & Brown Sugar Whipped Topping
- Add heavy cream, bourbon and brown sugar to a large mixing bowl.½ cup heavy cream, 1 ½ tablespoons bourbon, 1 ½ tablespoons brown sugar
- Beat with an electric hand mixer, until stiff peaks form.
- Serve!
For the Pumpkin Pie Spiced Whipped Topping
- Add heavy cream to a large mixing bowl with the honey, pumpkin pie spice and cinnamon powder.½ cup heavy cream, 1 ½ tablespoons honey, ¼ teaspoon pumpkin pie spice, 1 pinch cinnamon powder
- Beat with an electric hand mixer, until stiff peaks form.
- Serve!
Equipment
Notes
- Nutrition info note: The nutrition information is calculated for the whipped cream base only. It does not include the flavorings because there are 3 separate recipes.
- Yield: Each recipe produces approximately 1 cup of whipped topping.
- Fridge storage: It is best if used within 1 day, but can be stored in the fridge for up to 3 or 4 days if you stabilize it. It will start to deflate over time. Try storing your whipped cream in a glass jar or a covered bowl at the back of the fridge to maintain freshness.
- Freezer: You can also store it in a container in the freezer for up to 3 months.
- Make a bigger batch: You can easily double or triple the recipe by using the servings slider on the recipe card.
- Chill everything: Make sure your heavy cream, mixing bowl and beaters are well chilled for at least 15 minutes before starting. This helps the cream whip up faster and stay firm longer.
- Watch closely because as the cream thickens, it goes from soft peaks to stiff peaks quite quickly.
-
Stabilize if Needed: If you need the whipped cream to hold its shape for a longer time (like if you're using it as a frosting or making it in advance), you can stabilize it by:
-
#1. Adding a small amount of cornstarch. 1 tablespoon of cornstarch for every cup of cream.
-
#2. Adding unflavored gelatin. Dissolve 1 teaspoon in a little water, let it cool, then add to the cream as it starts to thicken.
-
#3. Adding cream of tartar. For cream of tartar, just a ½ teaspoon per cup of heavy cream should do.
-
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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