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Whipped Cream Topping Recipe

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Fresh Whipped Cream Topping Recipe with step by step pictures. This is one of the simplest recipe using just few ingredients.

 
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TABLE OF CONTENTS
1. 📖 Recipe
2. Whipped Cream Recipe. | How to Make Whipped Cream Topping
3. Whipped Cream Topping Recipe Step by Step

Fresh Whipped Cream Topping

I have been getting so many mails from viewers that the fresh cream topping which they make is not working it is getting too liquidy and not able to get proper consistency. So i have created this post and gonna share you how i make my fresh cream topping. It is pretty simple and sets on cake just like bakery ones and you get a thick layer of it which holds it shape.

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Ingredients for Fresh Whipped Cream Topping

  • Fresh Cream / Whipping Cream - 1 cup
  • Confectioners Sugar / Icing Sugar - 2 tbsp
  • Gelatin / China Grass / Agar Agar- 1 tsp
  • Cold Water - 2 tbsp
  • Vanilla Essence - 1 tsp

(I used non dairy whipped topping, it has sugar and essence added in it, so i didn't add any additional sugar or essence)

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I add little gelatin or china grass in my cream, this stabilize the cream and makes it thick and set over cakes. Please make sure you read the notes section. Hope you will give this a shot and let me know how it turns out for you..

How to Make Fresh Whipped Cream Topping

  1. First put your mixing bowl and beater hook in freezer for around 1 hour.
  2. Put your whipping cream in fridge overnight so it gets nice and cold.
  3. Take gelatin and cold water in a bowl, soak the gelatin for 5 mins. Now take it in a sauce pan and heat on a low heat till it gets dissolved, set aside so it gets to room temp.
  4. Now take your bowl out and add in cream in it, add in sugar and vanilla. Use your beater to whip this till it is creamy.
  5. Now add in cooled gelatin liquid and continue beating till it gets thick and forms stiff peaks.
  6. Refrigerate until use.
 
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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe

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Whipped Cream Recipe. | How to Make Whipped Cream Topping

Fresh Whipped Cream Topping Recipe with step by step pictures. This is one of the simplest recipe using just few ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
chilling time 1 hr
Total Time 1 hr 15 mins
Course Dips
Servings 4 servings
Calories 224 kcal

Ingredients
  

  • 1 cup Whipping Cream
  • 2 tbsp Confectioners Sugar icing sugar
  • 1 tsp Gelatin
  • 2 tbsp Cold Water
  • 1 tsp Vanilla Essence

Instructions
 

  • First put your mixing bowl and beater hook in freezer for around 1 hour.
  • Put your whipping cream in fridge overnight so it gets nice and cold.
  • Take gelatin and cold water in a bowl, soak the gelatin for 5 mins. Now take it in a sauce pan and heat on a low heat till it gets disolved, set aside so it gets to room temp.
  • Now take your bowl out and add in cream in it, add in sugar and vanilla. Use your beater to whip this till it is creamy.
  • Now add in cooled gelatin liquid and continue beating till it gets thick and forms stiff peaks.
  • Refrigerate until use.

Notes

1)The key for perfect whipped cream is make sure the cream, bowl and the beater which you use has to be cold.
2)I used non dairy whipped topping. So i didn't add sugar to it. If you use normal fresh use, add sugar and vanilla in it.
3)Dont add too much gelatin, it will spoil the taste.
4)You can add agar agar instead of gelatin as well.
5)Dont over whip the cream after you get stiff peaks, if you over whip then it will turn into butter.
Nutrition Facts
Whipped Cream Recipe. | How to Make Whipped Cream Topping
Amount Per Serving (1 g)
Calories 224 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 67mg22%
Sodium 18mg1%
Potassium 58mg2%
Carbohydrates 6g2%
Sugar 6g7%
Protein 3g6%
Vitamin A 875IU18%
Vitamin C 0.4mg0%
Calcium 40mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Fresh Whipped Cream Topping Recipe
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

 

Whipped Cream Topping Recipe Step by Step

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First take your electric beater and bowl, 
'place this in freezer for 1 hour
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Take gelatin in  a bowl
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add some cold water to it..leave it to soak for 5 mins
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now take this in a sauce pan
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heat on low till the gelatin is melted
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Remove this from heat and let it cool down
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Now take your frozen bowls and beater
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Now pour cream into this, i used non dairy whipped topping.
It has sugar and vanilla added in it,
If you use normal cream, add in sugar and vanilla
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Now use a electric beater to whip this up
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keep whipping
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whipping
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keep whipping
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Now it has got a little thick, but it still haven't
formed stiff peaks. 
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At this point, add in the cooled gelatin mix in
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keep whipping
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now it is has got lot thicker and formed stiff peak..
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Done
 
«
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Aarthi

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

  1. Anonymous

    Can we add cocoa powder r chocolate syrup in it?

    Reply

  2. Anonymous

    Hi, hope u ok, can u give a specific time for whipping ?? Tnx😊

    Reply

  5. kiruthiga

    Hi aarthi wats the difference between the fresh cream and whipped cream.

    Reply

  6. Kalpana

    Can I do this process in mixer grinder instead of hand blender..

    Reply

  7. Anonymous

    Could u plz suggest some brand for the cream ??

    Reply

  8. Shaya

    Can we use Amul fresh cream?

    Reply

  9. mrs....adnan

    How to use china grass in it as same as gelatin

    Reply

  10. Peo Ruben

    What is rayal iceing

    Reply

  11. Shaya

    Can we use Amul fresh cream?

    Reply

  12. suji

    Hi arthi, is it possible to whip cream without electric beater? . Does hand whisk gives good stiff peaks . ?

    Reply

  13. Aarthi

    @sujiHand blender is needed to whisk it because, using hand whisk will take so much long time..

    Reply

  14. Aarthi

    @Shayause thicker part of amul fresh cream

    Reply

  15. Aarthi

    @Peo Rubenit is made with egg whites and icing sugar will share soon

    Reply

  17. Aarthi

    @Shayayes u can use amul fresh cream. Use thicker part alone.

    Reply

    • Anonymous

      Thank u

      Reply

  19. Aarthi

    @Kalpanai am not sure about mixer grinder, it may curdle the mix

    Reply

  20. Aarthi

    @kiruthigaFresh cream is normal cream, whipped cream is cream which has whipped and got thick

    Reply

  21. Anonymous

    If am using powdered whipped cream can I use geletin to stabilize it. If so at wat stage I hv to add geletin. Pls clarify

    Reply

  22. Aarthi

    @AnonymousAdd gelatin when you dilute the powder with some water

    Reply

  23. Anonymous

    Hi. What cream do you use?

    Reply

  24. Aarthi

    @Anonymous(I used non dairy whipped topping, it has sugar and essence added

    Reply

  25. Anonymous

    Hi Arti i appreciate ur work.pls tell gelatin and jelly mix which we get from market used for making jelly are same thing..Tnx dear.

    Reply

  27. Abhishek Makhariya

    Hi .is it neccessary to add agar agar in whipped cream.if so y.

    Reply

  28. Abhishek Makhariya

    Hi .is it neccessary to add agar agar in whipped cream.if so y

    Reply

  29. Anonymous

    ho, can i use dairy whipping cream instead of non dairy whipping cream? because i couldn't find one near my place. thanks

    Reply

  32. ABHISHEK MAKHARIYA

    After decorating on the cup cakes .for how much time can we keep the ready cupcakes outside.nd for how many days can we keep the whipped cream in the refrigerator.

    Reply

  34. Anonymous

    nice...i used to whip cream with corn starch too... i had good result..
    actually ur blog is lyk a perfct class for us... i loved d way u r presntg it... good work sis.

    Reply

  35. Vinod Budhwani

    Thanks miss for writing detail on how to whip a cream.I just ask one question plz...may I use icing sugar to make thick whipped cream.because I ont like the smell of gelatin..plz guide me. TiA.

    Reply

  37. Isita Roy

    i tried whipped cream with amul cream..but it didn't get fluppy...it remained liquid...pls tell me how can i do like u wid amul cream??in my town cream is not availabe...

    Reply

  38. Aarthi

    @Isita RoyMake sure the cream is very cold, put it in freezer for 30 mins is good too. Remove the thicker part of the cream alone. Whip it well till it starts to get little thick, now add in icing sugar and whip till stiff peaks. then finally add the gelatin mix if you want too

    Reply

  39. Isita Roy

    i did it in ur process but when i took the cream in room temparature it melted...it never be look like as stiff as in your pic...is it common problem??

    Reply

  41. Anonymous

    Dear Aarthi,
    My measuring cup is 237ml. Is it fine ..??

    Reply

  43. sara

    What brand of electric mixer u using ?because I also want to buy .

    Reply

  45. Anonymous

    How can I remove the thick part of Amul fresh cream..?? Please help..??

    Reply

  47. Anonymous

    I drained the liquid and had it measured..?? Its in the fridge right now (Power is Gone too) ._.. but before whipping should I drain the liquid that settles down or its OK

    Reply

  49. Anonymous

    Hi aarthi
    I have bought a dairy free whipped cream carton I just want to use only a cup of cream
    I am worried about the storage of the remaining cream Can u please tell me how to store the cream for future use

    Reply

  51. Anonymous

    Hi Aarthi,
    how to use china grass threads in place of gelatin....pls tell in detail.....
    Thanks,
    NImisha

    Reply

  53. Anonymous

    Can u plz tel me which brand non dairy whipping cream powder u use? N from which site u r buying?cuz here in my place it s not available..waiting for your reply..Thanks in advance..

    Reply

  54. Aarthi

    @Anonymousi get it from a shop where it sell baking supplies

    Reply

  55. Divya

    Hi Aarthi ..Can i just skip gelatin without replacing with china grass?Also can u plz tell the measuremnt of whipped cream u used here?
    Thank you so much for all the detailed explanations..im a regular follower

    Reply

  56. Parul Sreejith

    Hi aarti..I have tried using veg gelatine but it sets once allowed to cool at room temp and if added in chilled whipped cream it forms granular..can u guide the correct way to mix veg gelatine in cold whipped cream

    Reply

    • Aarthi

      soak gelatin in water. heat heat it and add that liquid to cream and mix well

      Reply

  57. Anonymous

    i tried this recipe today but it remained liquid even after eating it for 1 1/2 hrs. i used the thicker part of amul fresh cream and followed everything. But it is a flop. i used agar agar powder. what to do?

    Reply

    • Aarthi

      sometimes amul cream dont whip up. i am not sure what is the reason. Use someother brand

      Reply

  58. Divya Kezia

    Hi Aarthi....I tried making whipping cream as you mentioned. i kept ammul fresh cream in freezer for 3-4 hours . with the help of beater i whipped the cream but it became watery. its like i am whipping water. don't know what went wrong pls guide

    Reply

    • Aarthi

      Amul cream sometimes do that. use only the thick part of the cream and whip

      Reply

  59. Divya Kezia

    Hi Arthi..... i tried whipping cream as you mentioned. i kept ammul fresh cream in freezer for 3-4 hrs. with the help of beater i whipped the cream it became watery . it was like i am whipping water. i added gelatin and tried then also it was same. don't know what went wrong. pls guide me

    Reply

  60. Kokila Jayalakshmi

    Hi can we use normal sugar instead of confectioners sugar

    Reply

    • Aarthi

      No confectioners sugar will give right texture

      Reply

  61. Beginner

    When do we add the coffee powder to the whipped cream, Arthi..

    Reply

    • Aarthi

      Once the cream is whipped, dissolve coffee in a tblspn of hot water and add it in and fold gently

      Reply

  62. kenz

    Hi all...sorry aarthi for interrupting. i would like to make clear a thing most commentors is confused upon...'Amul fresh cream'(the white n blue pack) wont get whipped instead buy 'amul whipping cream'(red n black pack) for this purpose.Both are entirely different in its composition and hence nature.To clarify between the two just google both the product names and u can see the pics to see the different packs.
    By the way Aarthi u have a fantastic blog here and great recipes. 🙂
    http://www.kenzcuisine.com

    Reply

  63. sandhya

    Thanks a lot Arthi for your recipe , it worked a like charm 🙂 👍👍 I used Amul fresh cream .

    Reply

  64. Yoge

    Shall we add gelatin in thick consistency? After heating the gelatin, when keeping it in room temperature it is getting thick..

    Reply

  65. Ritu

    Hi Arthi thankyou for this post. I have recently found that Amul whipping cream is very tasty and I guess its healthier than our ordinary non dairy whips. It has 30% of milk fat. It does whip up and gains volume and shine, you turn the bowl and it stays but the peaks that form are not very stiff. Can I add agar agar to it to make it work? Also can I whip the entire quantity I require at a time and add agar propotionately or will I have to do it cup by cup? Please help TIA

    Reply

  66. Dipali

    Does agar agar also need to be soaked in cold water? I tried but it didn’t dissolve in cold water. Can I use the same quantity of hot water instead and then add this to the cream once cooled down ? Thanks

    Reply

  67. Anitha

    Hi aarthi..... Can you suggest a brand for me to buy an electric beater.. am bit confused... Thanks....

    Reply

  68. Sandhya

    Hi Arti... I tried your black forest cake exactly as mentioned by you. The cake came out very tasty at the end but cake became very dry, don't know wats the reason?? Please let me where I went wrong??

    Reply

  69. Jeni

    If I am using whipping cream powder means, for that also I have to keep in fridge overnight mam?

    Reply

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