whipped cream


Whipped Cream: Make it at Home

You want whipped cream that is foamy, airy, and delightful with gorgeous waves?

Here are some tips:

Make sure that your heavy cream is really cold.

Use a bowl and beaters that are clean and dry. Same goes if you choose to use an electric mixer, or if you beat the cream by hand with a whisk. It is a plus if you can chill them for a half hour before beating the cream. But don’t sweat it if you couldn’t spare the time!

It also helps to wrap a kitchen towel around the base of the bowl to keep it from moving around, if you are using beaters or whisking by hand.

The crucial thing, as you beat the cream, is to be on the lookout as the cream transforms.

First, from liquid cream to soft peaks, barely a mark on the cream and it holds peaks just for a second…

whipped cream

Then to medium peaks, when the cream starts to look wavy, and the waves can hold peaks for more time and don’t fall to either side of the wave. It is glossy and malleable at this point…

whipped cream

Right then, you may want to beat a bit more until you get stiff peaks: the waves can stay put as you lift the beater. Then you have to stop. If you continue beating, the cream will turn grainy and in a few seconds more will have been churned into butter.

If you want to add flavorings…such as sugar, confectioners’ sugar, vanilla, lime or lemon juice or zest, or some kind of alcohol, to name a few…incorporate them either right before you start whipping the cream, or after you beat it just a little and you achieve soft peaks. That way the flavorings have the opportunity to really blend with the cream.


21comments inWhipped Cream: Make it at Home

  1. Tina Elwood

    Jan 01

    I am using Mexican heavy cream and I have had 3 fails to make whipped cream. My bowls, cream and beaters are clean and cold. I never get it to soft peak stage. This morning I timed it and it was over 20 min. Can you help?

    1. Pati Jinich

      Jan 05

      Hi Tina, you may need to buy whipping cream which in Spanish would be “crema para batir”. The heavy cream (crema agria o espesa) has a lot more fat so it doesn’t work to make “crema batida”. Good luck!

  2. Pell Foster

    May 26

    My mother always put a little scuppernong wine. She added it after whipped. It is especially good over fruitcake, in coffee, and with ambrosia made of oranges and coconut. I carry on the family traditions.

    1. Pati

      May 28

      That sounds yum, Pell! Thank you for sharing.

  3. kate

    May 13

    Does your website have a search engine? I’m looking for a really good chili rellenos (sp) recipe.

    1. Pati

      May 16

      Hola Kate! Yes, it is the icon of the magnifying glass at the top. =) But here is a link to the recipe: http://patijinich.com/pati_2020/recipe/chiles-rellenos/

  4. Letita

    Jan 28

    I saw you on a local channel and I am going to try some of your recipes, Thank you

    1. Pati

      Jan 30


  5. Vicky McKeown

    Dec 23

    Hola Pati,

    I watched your show for the first time today and I wanted to say I’m so impressed by it and I loved it!!!
    As a Mexican living in the United States I can tell you I’m so exited and so proud of you!!

    I wish you lots of success and all the best for you and your family!!


    1. Pati

      Dec 28

      Thank you, Vicky! Best to you and yours as well!

  6. Loraine

    Oct 05


    I have to say that one of my biggest pet-peeves about where I live in Tamaulipas is that I cannot find a heavy whipping cream with %35 fat or more. I can only find “crema” which has %25 fat. Can that be used to make whipped cream? I’ve also looked at our local Soriana, and they only have “Chantilly” whipped cream with vegetable oil added. The fat content is not very high, besides I’m looking for pure cream. A lot of people seem to use “Media Crema” for their strawberries or frostings, but that is also lower in fat and there isn’t much body there. I don’t think they even know what they are missing out on.

    I just discovered your blog after reading an article about safer stoves. I can’t wait to try some of your recipes!

    1. Pati

      Oct 06

      Thanks so much for writing me! Glad you found my blog! I hear you. The best substitute for heavy cream would be media crema… Maybe you can try other grocers or request that your grocer order for you?? They love hearing from their customers…

  7. Lauri Ainsworth

    Sep 20

    You are so darn cute! I love you, your family, your cooking, and your Show! Since my husband “went ahead”, you have helped me feel happiness. I love “JuJu”…so cute!
    Thank you, Pati!!!!♡♡♡

    1. Pati

      Sep 20

      Thank you, Lauri!!!

  8. Rosalied

    Sep 15

    Hi Pati!
    It’s just a pleasure to go through your recipes and tips. Thank you for making our lives sweeter!!!!

    1. Pati

      Sep 16

      So nice of you to say, Rosalid! I hope you have a chance to try many!!

  9. Kelle Eigsti

    Sep 14

    Hola Pati! Love your show and you! I just ordered a pricey Cazo copper
    pan and plan to make Cajeta! I ordered a 14 inch wide pan– I hope that’s a good size– I tried to compare it to your photos! Thankyou for sharing your culture, cooking, and family life with your viewers. Happy cooking and blessings to you and your family. — kelle

  10. andi

    Sep 13

    Love her!!!!!

    1. Pati

      Sep 13

      Right back at you!

  11. dee

    Sep 11

    I love your shows and dishes

  12. dee

    Sep 11

    Will the cream fluff up more if i add cream of tarter?

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