In the Kitchen

If You Want the Best Whipped Cream, Add Some Extra Flavor

Light, fluffy, and perfectly indulgent, whipped cream is the ideal complement to pretty much any dessert. Whether you use a whisk, stand or hand mixer, whipped cream is easy to make and even easier to eat, spoonful by delightful spoonful. Adding a little extra flavor to whipped cream can provide yet another dimension to this simple garnish, so we’re bringing you some of our favorite takes on whipped cream—perfect for topping all the pies, tarts, and cakes that this season brings.


Adding just a drizzle of bourbon to your whipped cream cuts some of the richness, while also being a sensational counterpart to Thanksgiving pies like pecan and pumpkin.

1 cup heavy whipping cream
1 tablespoon bourbon
1/2 teaspoon sugar
1/4 teaspoon pure vanilla extract

Using an electric mixer, beat all ingredients together in a large bowl until the cream is softly whipped. Serve.


When things turn cinnamon-y around the autumn, this is a terrific garnish for all kinds of dessert. Definitely try it with hot chocolate.

1 cup heavy whipping cream
1/8 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl). Beat on high speed. Slowly add sugar, cinnamon and vanilla. Continue beating until stiff peaks form.Continue to wipe until dry and place inside freezer with beaters or whisk. Leave in freezer for 10 minutes to chill then use to make whipped cream.


This aromatic whipped cream is very versatile, serve it with any kind of cake (we love it with chocolate), or even atop a scoop of ice cream .Hot fudge, anyone?

1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip 1 cup heavy cream until soft peaks form. Add 1 teaspoon pure vanilla extract and 1 tablespoon sugar. Beat until stiff peaks form.


Tangy and zingy, this citrus-infused whipped cream is something you’ll want to keep making again and again. We recommend adding a dollop to a fairly plain recipe like a thick slab of pound cake.

1 cup heavy whipping cream, chilled
3 tablespoons powdered sugar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest

Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.


Chocolate and whipped cream are a match made in dessert heaven, so why not combine the two in this fantastically easy recipe? We love to serve this over ice cream, but it’s a killer topping for cake, too. Imagine it over pecan pie.

1 cup heavy whipping cream
2 tablespoons cocoa powder
1/4 cup powdered sugar

Place a metal mixing bowl and beaters in the freezer for 15 minutes.Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4–5 minutes, or until stiff peaks form.

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