Homemade Whipped Cream Recipe

There’s no greater compliment at a desi gathering than hearing an auntie take a bite of your dessert and say,
“It’s not too sweet.” It’s the gold standard. The Michelin star of family functions. And if you want to guarantee that reaction, homemade whipped cream is your secret weapon.

Soft, airy, and totally customizable, whipped cream made from scratch is a game-changer. Whether you’re layering it onto gulab jamun cake, folding it into mango mousse, or topping off a warm brownie, this cloud-like topping adds that perfect finishing touch, without overwhelming sweetness.

Why Make Whipped Cream at Home?

Store-bought whipped topping often comes with unnecessary stabilizers and a cloying sweetness. Also canned whipped cream tends to melt away in moments. Homemade whipped cream, on the other hand, gives you complete control over flavor, texture, and sweetness. Plus, it takes less than five minutes and can elevate even the simplest dessert to something special. It’s my go to when I don’t want to make buttercream and am looking for a quick way to upgrade my desserts.

I remember the first time I topped my rabri tres leches cake (from my cookbook Milk & Cardamom) with freshly whipped cream. It was light, dreamy, and subtly sweet—just enough to balance the richness of the cake. One auntie took a bite, paused, looked at me over her glasses and said, “Not too sweet. I like that.” I nearly cried. That’s how I knew I’d made it.

Sweetness: How to Adjust It Just Right

The beauty of making whipped cream at home is that you can make it exactly as sweet as you (and your aunties) like.

• For mild sweetness (great with Indian desserts), add just a touch of powdered sugar. A good ratio is 2 tablespoons cup of powdered sugar for 1 cup of cream.
• For richer, sweeter pairings (like pies or cupcakes), feel free to dial it up a bit to 1/2 cup for 1 cup heavy cream.
• Always taste as you go—once soft peaks start forming, give it a spoon test and adjust!

Don’t Have Powdered Sugar? Use These Substitutes

Powdered sugar dissolves easily, which is why it’s commonly used—but there are excellent alternatives:

• Granulated sugar: Works in a pinch. You just have to whip it a little longer to dissolve the sugar.
• Maple syrup, agave or honey: Adds a hint of flavor and blends beautifully into the whipped cream!
• Coconut sugar or date sugar: Blend it into a powder for a warm, caramel-like taste. The whipped cream will have a beige tint to it if you use coconut sugar. I like doing 1-2 tbsp for 1 cup heavy cream.
• Stevia and Monkfruit – You can add 1/2 tsp liquid stevia or 2-3 tbsp of monkfruit sugar for every 1 cup of heavy cream for a diabetic-friendly homemade whipped cream!

Flavor It Your Way

Plain whipped cream is beautiful, but flavored whipped cream- that’s the best way to level up a dessert!Here are some of my favorites:

• Cardamom or saffron: Adds a warm, desi twist that pairs perfectly with mithai or fusion bakes. Just add some ground cardamom or a few threads of saffron to the heavy cream and let it sit in the fridge for 1 hour before whipping.;
• Rose water: For a subtle floral note—especially gorgeous with fruit. I start with 1/4 tsp of rose water and then taste test it before adding more.
• Espresso powder or instant coffee: Just dissolve 1 tsp of espresso powder to 1 cup of cream.
• Chocolate: add cocoa powder or melted chocolate in with the whipped cream for a chocolate-y topping.
• Citrus zest: Brightens things up—amazing on summer desserts.

Just add a small amount and taste before whipping fully. A little goes a long way.

How to Store Homemade Whipped Cream

While homemade whipped cream is best fresh, you can make it ahead with a few tips:

• Store in an airtight container in the fridge for up to 2-3 days.
• To help it hold its shape longer, add a stabilizer like:
  • 1 tsp cornstarch
  • add in 1/4 cup mascarpone cheese for every 1 cup of cream before whipping.
  • add in 2 tbsp melted white chocolate when it reaches stiff peaks while whisking

Before serving, give it a quick re-whip if it looks a bit deflated.

Delicious Ways to Use Homemade Whipped Cream

Need ideas? Whip it up and use it:

• Over masala chai-spiced hot chocolate
• With fruit and granola for a light dessert
• On top of cakes, pies, or tarts
• Swirled into mousse or pudding
• Filled into cream puffs
• Or just… by the spoonful (we don’t judge, it’s how Elara and Rhut love to enjoy it!)

Soft vs Stiff Peaks with Homemade Whipped Cream

When it comes to whipped cream, you can have it two ways. Soft peaks, where it’s light and fluffy, perfect for dolloping on top of pies, iced coffees, and cakes, where you don’t necessarily want it to hold its shape. But if you want to pipe out the whipped cream or have it hold a specific shape, you need stiff peaks. Soft peaks won’t hold up for too long, so they are best added right before serving, whereas stiff-peak whipped cream can hold for a few hours.

Homemade whipped cream says, “I care.” It says, “I made this with intention.” And most importantly, it says, “I know you don’t like it too sweet, Auntie.”

So next time you’re bringing dessert to the party, skip the canned stuff and go for the real deal. Fluffy, perfectly balanced, and endlessly adaptable—this whipped cream will have every auntie asking for your “secret.”

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