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How to make whipped cream

What better way to top off a delicious delight than with a light and airy homemade whipped cream. Gone are the days of the store bought whipped cream, full of chemicals, sitting on store shelves for months. Instead the fresh taste, that can only be homemade, will highlight many desserts and breakfasts alike. Imagine the myriads of ways that any variation of whipped cream can infuse new excitement into an ordinary dish. A simple cheese filled crepe can become a spicy wake-up call by adding a chili infused chocolate whipped cream atop a mountain of Jersey Fresh raspberries. Possibilities are endless, so have fun and be fearless.



1 tablespoon sugar

1 cup whipping cream


Place whipping cream and sugar into a chilled metal mixing bowl. Whisk together at high speed for 2-3 minutes until stiff peaks are formed. To test, invert the whisk, when the peaks hold their shape it is done. The whipped cream can be stored in an air-tight container in the refrigerator for up to a few days. Whisk an additional 10 seconds before using the refrigerated whipped cream, to reinvigorate the cream.



1 tablespoon sugar

¼ cup melted bittersweet chocolate (tempered) to achieve a fun speckled look

Use cocoa powder for a smooth light brown appearance

1 cup whipping cream

Suggestion - Use in place of frosting on brownies for a lighter taste

Fruit Flavored-

1 tablespoon sugar

1 teaspoon fruit extract such as lemon, or raspberry

1 cup whipping cream

Liqueur Flavored-

2 tablespoons sugar

1 teaspoon of liqueur such as rum, or amaretto - more or less to taste

1 cup whipping cream


1 cup whipping cream

¼ teaspoon seasoning such as chili powder, or cinnamon - more or less to taste

Suggestion - Use in combination with one of the other varieties of whipped cream such as chocolate and chili powder, or cinnamon and amaretto.