Discovering the Process of Whipping Cream: How it’s Made from Scratch

Discovering the Process of Whipping Cream: How it’s Made from Scratch


Whipping cream is an indulgent addition to desserts, coffee, and hot chocolate. It’s a delicious way of adding creaminess to your favorite dishes. But have you ever wondered how it’s made? In this article, we’ll take an in-depth look at the process of whipping cream from scratch, and explore its science and history.

The Science of Whipping Cream

When cream is whipped, air is introduced into the cream. The fat globules in the cream trap the air and it gets incorporated during the whipping process. As more and more air is incorporated, the cream starts to expand and increase in volume. The fat globules also start to stick together, forming a thin film around the air bubbles. This thin film gives whipped cream its fluffy and creamy texture.

The Role of Fat Content in Whipping

The fat content of the cream is important in whipping. Heavy cream with 36% or more fat content is ideal for whipping. The higher the fat content, the more stable the whipped cream will be. This is because higher fat content cream has more fat globules, making it easier to trap air bubbles. In contrast, cream with lower fat content will be more difficult to whip and produce a less stable whipped cream.

The Importance of Temperature

Temperature also plays an important role in whipping cream. The cream should be cold when it’s whipped, as this makes the fat globules stiffer and easier to trap air bubbles. The bowl and mixer attachments used to whip the cream should also be chilled in the fridge before use to help with the process.

Whipping Cream by Hand vs Using a Mixer

Whipping cream by hand is a laborious process that takes a lot of time and energy. It’s possible to do, but it takes a lot of practice and muscle to achieve the perfect texture. Using a mixer is far easier and more efficient. A stand mixer or hand mixer can whip cream within minutes, producing perfect peaks, and without the physical effort required for a hand whisk.

The History of Whipped Cream

Whipped cream has been enjoyed for centuries, with recordings of it being used as early as the 16th century. Its popularity grew in the 19th century, as it became a staple ingredient in many dessert recipes. The invention of the hand mixer in 1856 and the first electric mixer in the late 1800s made the process of whipping cream even easier. Today, whipped cream is a beloved dessert topping and ingredient in cuisines all around the world.

How to Make Whipped Cream from Scratch

Now that we understand the science and history of whipped cream, let’s dive into how to make it from scratch.

What You’ll Need

  • 1 cup of cold heavy cream
  • 1 tablespoon of powdered sugar or granulated sugar
  • 1 teaspoon of vanilla extract (optional)
  • A mixer (hand or stand mixer)
  • A chilled mixing bowl and mixer attachments
  • A spatula

The Steps

  1. Chill the mixing bowl and mixer attachments in the fridge for at least 30 minutes before use.
  2. Pour the cold heavy cream into the chilled mixing bowl.
  3. Add the powdered sugar or granulated sugar to the mixing bowl.
  4. If using vanilla extract, add it to the bowl.
  5. Using a mixer, beat the cream on medium-high speed until soft peaks form.
  6. Scrape down the sides of the bowl with a spatula, and continue to beat until stiff peaks form.
  7. Stop mixing once stiff peaks have formed, being careful not to overmix the cream.
  8. Serve immediately, or store in the fridge for up to 2 hours.


What is the difference between heavy cream, whipping cream, and double cream?

There are slight differences in the fat content of these creams. Heavy cream has a fat content of 36%, whipping cream has a fat content of 30-35%, and double cream has a fat content of 48%. Heavy cream is the ideal cream to use for whipping, as it is the most stable.

Can I use a whipped cream dispenser to make whipped cream?

Yes, a whipped cream dispenser can be used to make whipped cream. Whipped cream dispensers use nitrous oxide to aerate the cream, creating whipped cream. Nitrous oxide whipped cream chargers can be used with a dispenser for convenience.

Can I add flavors to whipped cream?

Yes, many flavors can be added to whipped cream. Vanilla extract is a popular flavoring, but you can also use mint extract, almond extract, or other flavorings. Add them to the cream before whipping for best results.

Can I make whipped cream ahead of time?

Yes, whipped cream can be made ahead of time and stored in the fridge for up to 2 hours. It’s important to chill it in an airtight container, or it will lose its texture and become runny.

Is it possible to overmix whipped cream?

Yes, it’s possible to overmix whipped cream. Overmixing can lead to the cream becoming grainy and butter-like in texture. It’s important to stop mixing once stiff peaks have formed for best results.


Making whipped cream from scratch is easy and fun. By understanding the science behind it, we can create a perfect creamy texture that’s the perfect addition to our favorite dishes. Whether you’re using a mixer or doing it by hand, the result is a delicious, fluffy, and creamy topping that’s sure to impress. Enjoy!

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