25 Whipped Cream Flavours

September 5, 2017



Image: Free stock images


To me, no sweet treat is complete without a dollop of whipped cream. Light, fluffy whipped cream topping can save even the most disastrous dessert. But it need not have to be the same old vanilla flavour all the time. Use this chart to make 25 different types of whipping cream which you can pair with cakes, pies and cobblers.




1 cup heavy cream 

Suggested flavouring agents


Add the flavourings once you reach soft peak stage. Whip until you get stiff peaks.


VANILLA BEAN - 1 vanilla bean, scraped or 1/2 tsp vanilla bean paste


VANILLA SPICE - 1 tsp vanilla extract + 1/4 tsp ground cinnamon 


ALMOND - 1/2 tsp almond extract


STRAWBERRY - 1/4 to 1/3 cup pureed strawberries


BLUEBERRY - 1/3 cup blueberry preserves (Use fresh puree if available)


RASPBERRY -  1/3 cup raspberry preserves (Use fresh puree if available) 


LEMON - 2 tsp lemon zest + 1 tsp lemon extract 


ORANGE - 1 1/2 tsp orange blossom water+ 1 tsp orange extract


ROSE - 1 Tbsp rose water


CHOCOLATE (WITH COCOA) - 1 1/2 Tbsp cocoa powder dissolved in 1 Tbsp boiling water, cooled


DARK CHOCOLATE - 70 g good quality dark chocolate, melted and cooled


MILK CHOCOLATE - 120 g good quality milk chocolate, melted and cooled


WHITE CHOCOLATE - 100 g good quality white chocolate, melted and cooled


DARK CHOCOLATE MOUSSE - 110 g good quality dark chocolate + 1/4 cup cream, melted and cooled


COFFEE - 2 tsp instant coffee powder dissolved in 1 Tbsp boiling water, cooled


MOCHA - 70 g good quality chocolate + 2 tsp instant coffee powder, melted and cooled


AFTER EIGHT - 70 g dark chocolate, melted and cooled + 1/2 tsp peppermint extract


CARAMEL - 1/3 cup caramel sauce


BUTTERSCOTCH - 1/4 - 1/3 cup butterscotch sauce 


COOKIES AND CREAM - 12 Oreos, crushed or powdered


PEANUT BUTTER - 1/4 cup peanut butter


NUTELLA - 1/4 cup Nutella


CHAI SPICED - 1/2 tsp ground cinnamon + 1/4 tsp ground cardamom + 1/4 ground ginger + 1/8 tsp vanilla extract


RUM - 1 Tbsp dark rum + 1/4 tsp vanilla extract


BAILEYS - 2 Tbsp Baileys Irish Cream Liquor + 1/4 tsp vanilla extract






Use heavy cream (Minimum 36% fat).

Chill your bowl and beater. 

Dairy whipping cream NEEDS to be stabilised. That’s when Confectioner’s sugar comes in. 

Add confectioner’s sugar when the cream starts to thicken before reaching soft peak stage.

The quantity of confectioner’s sugar ranges from 1 Tbsp - 1/4 cup for every cup of whipping cream. This depends on the flavouring agents you have chosen. 

Start with 1 tbsp of sugar and adjust the quantity as required.

Best way to store the cream after whipping is to store it in the refrigerator. 

Don’t leave whipped cream products at room temperature for more than 3 hours.




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