Recipes | Basics

Whipped Cream


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Ditch the Can

Perfectly whipped cream is soft and luxurious, while overly whipped cream lacks most of those potential textural delights, so knowing how to properly whipped cream is important.

You know how “whipped” cream out of a can has that cottage cheesy look to it? Not good. It is overly agitated and the creaminess is lost in that too firm texture.

And besides, whipping cream is easy and if you make it from scratch you can control the quality of cream as well.

Softly whipped cream in a white bowl.

As Always, Serving Sizes Count

Note that the Monash University Smartphone App gives a small amount of Whipped Cream the Green Light in a 1/2 cup, 125 ml serving (60 g). This might seem odd.

How the heck can it be lactose-free? It is all about the levels of FODMAPs in the servings size, folks, so heed those recommendations.

And So Does Texture

Beyond being luscious on the tongue when eaten as is, if you are folding whipped cream into a recipe, such as a Chocolate Mousse, the texture of the whipped cream will affect the texture of the finished dish, and softly whipped cream is often called for (always follow the directions in a particular recipe).

The problem is usually that it has been over whipped, so we will be asking you to use caution and your eyes to help assess “doneness”.

This whipped cream recipe can be halved or doubled as needed, just watch your Monash servings amounts, which should not exceed 1/2 cup (125 ml) per person per serving – which is very generous, so feel free to indulge on occasion.

Softly whipped cream in a white bowl.
5 from 3 votes

Whipped Cream

Whipped Cream can be enjoyed on the low FODMAP diet if used in moderation. Stick with a 1/2 cup (60 g) portion.

Makes: 10 Servings
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Dédé Wilson


  • 2 1/2 cups heavy cream, chilled
  • 5 tablespoons sugar or sifted confectioners’ sugar (see Tips)
  • 1/2 teaspoon vanilla extract, optional


  1. In a chilled bowl, beat cream, sugar and vanilla (if using) on medium-high speed with an electric mixer, until very soft peaks form. (Use wire-whip attachment if using a stand mixer.) Lift the beaters to assess texture. The cream should come to a peak that softly curves over onto itself. This is “softly whipped” cream perfect for topping desserts. Continue whipping if a stiffer texture is desired, such as when a recipe calls for “stiffly whipped cream”. Take care, as it firms up in texture quickly. The whipped cream is best if used immediately.


  • If you want the purest flavor to your whipped cream, opt for granulated white sugar. If you need the whipped cream to hold up a bit, then use the confectioners’ sugar, which has a tiny bit of cornstarch added to keep it free-flowing, but its inclusion also helps the whipped cream hold its shape.
Course: Basic, Condiment, Dessert
Cuisine: American


Calories: 217kcal | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 39mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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