Recipes With Whip Cream

There are plenty of recipe sites out there, so we’re just listing a few of our favorite desserts that call for fresh and delicious whipped cream. Most recipes will tell you to take time consuming steps in whipping your own heavy whipping cream. However, just use one of our whipped cream makers and you’ll save yourself time and pain in your arms and wrists!

The following are from

Raspberry Peach Crumble

Ingredients • 1 pint fresh raspberries • 3 fresh peaches, pitted and chopped • 2 tablespoons lemon juice • 1/3 cup white sugar • 1 pinch cinnamon • 1 cup rolled oats • 1/2 cup unsalted butter • 1/4 cup brown sugar • 1/4 cup white sugar • 1 teaspoon vanilla extract • 1 teaspoon salt • 1 pinch cinnamon

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins. 2. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. 3. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon. 4. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet. 5. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

Whipped Cream Cake

Ingredients • 1 cup heavy whipping cream • 1 cup white sugar • 2 eggs • 1 1/2 cups cake flour • 1/2 teaspoon salt • 2 teaspoons baking powder • 1 teaspoon vanilla extract

Directions 1. Sift and measure flour. Add salt and baking powder, and sift again. 2. Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan. 3. Bake at 350 degrees F (175 degrees C) for 35 minutes.

Bourbon Whipped Cream

Ingredients • 1 cup heavy whipping cream • 2 tablespoons white sugar • 1 1/2 tablespoons premium bourbon

Directions 1. In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

Whipped Cream Biscuits

Ingredients • 1 cup all-purpose flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup whipping cream, whipped

Directions 1. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 10 minutes or until lightly browned. Serve warm.

Sweetened Whipped Cream

Ingredients • 1 cup heavy whipping cream • 3 tablespoons confectioners' sugar • 1/2 teaspoon vanilla extract

Directions 1. In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

Pumpkin Pancakes with Nutmeg Whipped Cream

Ingredients • Pancakes • 2 1/3 cups pancake mix (such as Bisquickฎ) • 2 1/2 tablespoons white sugar • 1/3 teaspoon ground cinnamon • 1/3 teaspoon ground nutmeg • 1/4 teaspoon ground ginger • 2 eggs • 1 1/4 cups milk • 1/3 cup canned pumpkin • 1/4 cup vegetable oil

• Nutmeg whipped cream • 1 cup whipping cream • 2 tablespoons white sugar • 3/4 teaspoon vanilla extract • 1/2 teaspoon ground nutmeg

Directions 1. Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened. 2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C). 3. Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.