3-Step Recipe: Light Whipped Cream

by / ⠀Recipes / April 25, 2013

When I was growing up, one of the things my mother insisted upon was that we never use canned or packaged whipped cream. When we wanted a light dipping for strawberries or a fluffy icing for cake, Mom whipped up a fresh batch of cream. I guess I was spoiled; I could never get used to the taste of store-bought whipped cream.

Not only does the homemade version taste better but you can control the amount of fat and sugar that goes into it. Give it a try!


1. Chill bowl and whisk attachment for stand mixer. Temperature affects the structure of air bubbles, fat globules and the time it takes to whip. In other words, whipped cream is delicate and sensitive to heat. Using chilled instruments ensures maximum fluffiness of whipped cream.

2. Whip light cream until soft peaks form, about 3 minutes. Of course, the amount of whipped cream you want will depend on the amount of light cream you use. Try using 1 cup of light cream with 2 teaspoons powdered sugar and 1 teaspoon vanilla.

3. Add 2 teaspoons powdered sugar and 1 teaspoon vanilla, beating until stiff peaks, about 4 minutes. If you keep beating beyond stiff peaks, the cream will break and start to turn into butter. You can add more or less sugar and vanilla, to taste. This particular recipe results in a lightly-flavored and light-on-your-diet whipped cream!

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  • Reply
    June 17, 2014 at 10:08 pm

    BY Light Cream, so this is a recipe to make Whipping Cream from Light Cream?
    Cause I just bought a litre of light cream and have been trying to make it into whip cream, but I think I am just defying science as all it does is foam, bubble, disperse and go back as it was.

    • Reply
      Amanda Natividad
      June 19, 2014 at 9:10 pm

      Yes, Elaine, it is! You can try chilling your cream and mixing tools in the freezer before making this.

      -Amanda, NatureBox Editor

  • Reply
    Cynthia Joscher
    October 1, 2014 at 6:42 pm

    I’m sorry but this doesn’t come out like whipped cream at all. I froze my mixing bowl, the attachment for my standing mixer for an hour, and the light cream itself for 45 minutes, I followed your directions completely, even left the mixer on an extra 10 minutes, the only thing that happened was the cream became foamy, similar to froth from a cappuccino machine. No biggy though, I’m just going to go back to using regular heavy whipping cream.

  • Reply
    February 20, 2015 at 1:59 am

    Agreed with the first poster. This was a waste of time. I followed all the pre-chilling directions and after almost 20 min I gave up. Take this recipe down, it’s a joke.

  • Reply
    August 15, 2015 at 10:13 pm

    You need HEAVY WHIPPING CREAM to make whipped cream. LMAO. Why would you even post this when there’s NO WAY you made whipped cream out of light cream?

  • Reply
    Cynthia Rose
    August 31, 2015 at 1:59 pm

    KNOX UNFLAVORED GELATINE was my solution to the NON WHIPPED status of my 10%MF cream that was so cold when I poured it in the bowl, after shaking it in the carton, it still had some ice flakes in it. I whipped that baby for a good 10 min and then even changed the bowl to another chilled one and tried for another 10 min. The kitchen was about 20 degrees Celsius/ (72 F).

    I wanted some solidity so I thought to Jell it instead. I used 1 pkg of gelatine, for 1 cup of cream, a bit of overkill as it will set 2 cups of fluid. I followed the KNOX package directions, and I also added the fruit to re-chilled cream so it can now be served on my "shortcake" biscuits. Not exactly what I wanted, but hey it now has added protein! ๐Ÿ˜› ๐Ÿ™‚ It tasted fine this way too.

    Amanda, did you ACTUALLY have personal success doing this? HOW? Because we all seem to be missing something. What was the MF% of your cream. When did you add the sugar and vanilla? Did you add them at all? Granular or Powdered?

  • Reply
    July 27, 2016 at 11:03 pm

    did not work for me at all

  • Reply
    Christine Garcia
    October 10, 2016 at 3:40 pm

    Im using light whipcream and its not working i make this all the time using heavy whipping cream and i get whipcream am an overachiever and watching my calories and if u are doing it it has to be right im gonna try chilling the cream bowl and wisk again until i get whipcream ๐Ÿ˜‚๐Ÿ”ซ๐Ÿค”๐Ÿ‘

  • Reply
    March 8, 2017 at 7:10 pm

    Utter fail………………was like a melted vanilla milkshake poured over my berries. Tasted exactly like heavy, whipped cream, but my husband was put off by the liquid state, so refused it. I bought the quart size, so I have a lot left over ๐Ÿ™ I only got it, b/c it was cheaper, less fat, and when I googled if I COULD make whipped cream out of light cream, the answer was tons of "yes" and plenty of instructions on how to do it. Don’t bother unless you want liquid. I thought about adding cream of tartar, and will google that next.

  • Reply
    May 17, 2017 at 1:00 am

    I whipped light cream for 10 minutes and it was no thicker than when I started. Stick with heavy cream if you want whipped cream. THIS ORIGINAL POST IS UTTERLY DECEIVING! BUY HEAVY CREAM!

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