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–+ servings
Whipped cream topping in jar with cinnamon stick.
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5 from 1 vote

Homemade Whipped Topping in 3 Flavors

Heavy cream and fresh ingredients are blended together to make three sweet and savory flavors of homemade whipped topping.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American, French, Italian
Servings: 4 ¼ cup servings
Calories: 103kcal
Author: Joss Dyckson

Equipment

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
US Customary - Metric

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!
    Whipped topping with lemon zest and dill in a small glass jar on wooden background, with a small spoon of mustard powder.

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!
    Whipped topping in a small bowl, bourbon in a small glass and a scoop of brown sugar on wooden background.

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!
    Whipped topping in a bowl with cinnamon and honey in a separate bowl.

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

Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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