Total Time
Prep 15 mins
Cook 0 mins

I know there are a zillion recipes on zaar for whipped cream topping, but here is mine. It's simple as can be.

Ingredients Nutrition


  1. Chill a medium-sized mixing bowl (metal works best) and mixer beaters in refrigerator for 15-30 minutes before preparing. Make sure to thoroughly chill whipping cream as well.
  2. Pour all ingredients into the mixing bowl. (Note: You may choose not to add the nutmeg. I like to use it for a surprising, earthy flavor. I also substitute other spices such as cinnamon or cloves if the mood strikes. You may use your discretion).
  3. Beat at low speed at first until mixture begins to bubble and slightly thicken.
  4. Then beat at medium-high speed until beaters begin to leave a trail, and stiff peaks form when tested with the back of a spoon (Note: Do not beat too long, or the mixture will become sweetened butter).
  5. Top dessert of your choice.
  6. Cover and store in refrigerator for 24-48 hours.


Most Helpful

Thank you for posting this recipe! I used to always make my own whipped cream, but then out of convenience I started buying the stuff in a can when needed for ice cream etc. Well, I went back to whipping my own cream again and it has never tasted quite right...Surprise I kept forgetting the vanilla. Thanks for cluing me back in! Oh, I added a hint of cinnamon to my whipped cream, because I used it to top WI Cheesehead's Mexican Banana Splits. Made for the Aus/Nz Swap 19

Chef Buggsy Mate August 05, 2008

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