Everything you need to know about whipping cream

learn how to make whipped cream

Here we will start our journey in mastering all the creams that are used in french pastry. The french equivalent of whipped cream can be found at our Pastry name translations webpage. We will start by making the easiest cream and progress to more complicated ones.

Before we continue you should understand the recipe table. All recipe ingredients are shown as percentages. Why? Because this way you can resize the recipe to your liking.

For example if you use 1000ml of whipping cream, you will need to use 100g of sugar (1000ml x 10% => 100g). If you will use 425ml of whipping cream, you will need to add 42.5g of sugar (425ml x 10% => 42.5g). Milliliters and g are relatively the same, except that ml is used for liquids and grams are used for solids. If you wish to learn how to convert recipes to any size please follow this link.


Topics in this article will give you a solid foundation on how to work with whipping cream. Topics that are included in this article are;

  • When and how to use whipping cream
  • How to flavor whipped creams
  • Items to use to flavor whipped creams
  • When to sweeten the whipped cream
  • When and how to use gelatin in the whipped cream
  • When to add flavorings in the whipped cream
  • Best way to prolong the stiffness of the whipped cream
  • What to avoid doing to prevent a dry final product
  • TROUBLESHOOTING: How to correct an over beaten whipping cream


When and how to use whipping cream

Whipping cream can be used alone with just some sugar for sweetness. Simply adding sugar to the whipping cream is called whipped cream. Adding a flavoring to the whipping cream (like vanilla extract), is called Chantilly cream.

Whipped cream quite often is combined with other creams simply to lighten their texture, making the cream more airy or delicate. An example of this is Diplomat cream which is essentially pastry cream + whipped cream.

Whipped cream is also used to lighten ice creams, again to give them a more airy, delicate, final consistency. And the most popular use of whipped cream is when used in chocolate mousse.

How to flavor whipped creams

Whipped cream can be flavored in any of the following ways;

When to sweeten the whipping cream

In terms of sweetness, if you use icing sugar, you should add it at the end, after the whipping cream has been whipped. If you are using white granulated sugar (table sugar), add it with the whipping cream at the very beginning before you whip it.

If you wish to use Italian meringue, once you finish whipping the whipping cream, you can then fold in the Italian meringue at the very end.

When and how to add the gelatin to the whipping cream

When you use gelatin to prolong the stiffness of the whipped cream this is how it's done. You will moisten the gelatin into water (water should be at least 4 times the weight of the gelatin) and allow it to absorb all of the water. You then heat the gelatin just to turn it to a liquid consistency. This can be done by simply heating it in the microwave for a few 10 second intervals at a time. Once gelatin has melted pour it into the whipping cream and start the mixer to whip the cream.

When to add the flavorings in the whipping cream

Whether you are using vanilla extract or any other extract (in liquid form), liquors or liqueurs you should always add them to the whipping cream before beating the cream.

Best ways to prolong the stiffness of the whipped cream

To prolong the stiffness of the whipped cream there are a few tricks to accomplish this. Please follow the link at the bottom of the page for further information.

What to avoid doing to prevent a dry final product

Avoid over beating the whipping cream.

TROUBLESHOOTING: How to correct an over beaten whipping cream

Simply add more whipping cream to the whipped cream and carefully whip once more until stiff but not dry peak results.



When referring to whipping cream, we mean whipping cream, 35% NOT cooking cream, 35%. Cooking cream does not whip as good as whipping cream.


Please follow this link in order to view our step-by-step video instructions on how to make a perfect whipped cream.






back to top


Free pastry training videos

Pastry training course outline

Units of measure

Brix / Baumé conversion table

Pastry name translations

Pastry terminology

Pastry FAQs page

Other pastry topics