Ten Ways to Make Flavored Whipped Cream

Dennis Weaver

Never settle for plain whipped cream.  It’s so easy to make very special whipped cream.  Often it’s as simple as adding a flavor to the whipped cream.  Sometimes you’ll want to sweeten your whipped cream with brown sugar instead of granulated sugar.  We often add lemon zest to lemon whipped cream and orange zest to orange whipped cream.  The zest adds a little flavor and the colored flecks are pretty.

I like adding cream cheese to whipped cream–four ounces of cream cheese to two cups cream.  It adds a very nice flavor but it also helps keep the whipped cream inflated.  With cream cheese added, your whipped cream will last much longer before you need to whip it again. If you don’t want the cream cheese flavor, as little as one ounce per cup of whipping cream will help stabilize your whipped cream.  When adding cream cheese, cream the sugar and creamed cheese together.  Doing so will eliminate lumps of cream cheese in your whipped cream.

Jennifer Caldwell in our store adds twice as much cream cheese—four ounce per cup.  She uses this as a pastry filling, not whipped cream.

Always refrigerate your leftover whipped cream.  If it ever becomes warm, it becomes greasy.  Leftover whipped cream can be beaten again, several times.  Do not over-beat or it will turn to butter.  (I’ve never figured out what to do with flavored, sweetened butter.)

You will find outstanding and hard-to-find flavors at our store.

Here are some sample recipes to get you started.


Butterscotch Whipped Cream

2 cups whipping cream
1/2 cup brown sugar
2 teaspoons butterscotch flavor

  1. Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Lemon Cloud Whipped Cream

2 cups whipping cream
1/2 cup granulated sugar
2 teaspoons lemon flavor
1 tablespoon lemon zest

  1. Whip the cream to soft peaks.  Add the sugar, flavor, and zest and continue whipping.

Caramel Whipped Cream

2 cups whipping cream
1/2 cup brown sugar
2 teaspoons caramel flavor

  1. Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Chocolate Whipped Cream

2 cups whipping cream
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips
1/2 cup granulated sugar or to taste
1/2 teaspoon vanilla extract

  1. Whip the cream until soft peaks form.  (See tips in the next section.)
  2. Melt the chocolate in the microwave for one minute at high heat, stir, and continue heating until melted.  Let the chocolate cool for three to five minutes.  The chocolate should be warm and still liquid but not hot.
  3. Stir 1/3 of the whipped cream into the chocolate.
  4. Stir the chocolate mixture and the extract (along with the sugar, if used) into the remaining whipped cream.

Chocolate Whipped Cream (Cocoa)

This makes a very nice whipped cream.  With this much dairy against the chocolate, it is very much like a milk chocolate. The cream cheese makes the whipped cream hold its shape longer.

2 ounces cream cheese softened
1/2 cup sugar
1/2 teaspoon Madagascar vanilla
2 cups heavy whipping cream
3 tablespoons Ramstadt Breda Rich Dark Cocoa

  1. Whip the cream cheese and sugar together until blended.  Add the rest of the ingredients and whip until stiff peaks form.

Brown Sugar Cinnamon Whipped Cream

2 cups whipping cream
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon Brown Sugar Flavor

  1. Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Strawberry Key Lime Whipped Cream

Consider this as a colorful topping for any strawberry dessert.  It’s also a nice alternative to whipped cream in fruit salads calling for whipped cream

1/3 cup sugar
4 ounces cream cheese
2 cups whipping cream
2 drops deep pink Americolor food color gel or equal
1 teaspoon strawberry flavor
1 teaspoon lime flavor
zest from two small limes (optional)

  1. Place the sugar and cream cheese in the bowl of your stand-type mixer.  Beat until the sugar is creamed through the cream cheese into a soft, consistent mixture.
  2. Add the cream, color, and flavors.  Beat until soft peaks form.  Fold in the zest.
  3. Hold the whipped cream in the refrigerator until you are ready to use it.  It can be rewhipped as long as you don’t over-beat it.

Raspberry Whipped Cream

1/3 cup sugar
4 ounces cream cheese
2 cups whipping cream
1 drop red red Americolor food color gel or equal
1 teaspoon raspberry flavor

  1. Place the sugar and cream cheese in the bowl of your stand-type mixer.  Beat until the sugar is creamed through the cream cheese into a soft, consistent mixture.
  2. Add the cream, color, and flavor.  Beat until soft peaks form.
  3. Hold the whipped cream in the refrigerator until you are ready to use it.  It can be rewhipped as long as you don’t over-beat it.

Caramel Nut Whipped Cream

This is an absolutely delightful whipped cream.  The contrast of the smooth whipped cream and crunchy nuts and the contrast of the salt and sweet are fantastic.

This whipped cream does not store well since the nuts become soggy in a few hours.

2 cups whipping cream
1/2 cup brown sugar
2 teaspoons caramel flavor
1 cup or to taste salted snack nuts, coarsely chopped

  1. Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.  Fold in the nuts.

Orange Cloud Whipped Cream

2 cups whipping cream
1/2 cup granulated sugar
2 teaspoons orange flavor
1 tablespoon orange zest

  1. Whip the cream to soft peaks.  Add the sugar, flavor, and zest and continue whipping.

Salted Peanut Butter Whipped Cream

2 cups whipping cream
1/3 cup brown sugar
1/3 cup peanut butter
1/3 cup salted peanuts, chopped

  1. Whip the cream, sugar, and peanut butter together in your stand-type mixer with a whip attachment.  Continue beating until stiff peaks form.  Fold in the peanuts.

Choose your flavors here

  • shintiyan