15 Delicious Ways to Enjoy Whipped Cream (That You Might Be Missing Out On)

Whipped cream is often added to desserts at the final moment for a bit of drama, but it’s also because it's not the most stable topping. Left out for too long, whipped cream can lose its fluff and start to melt. Give it some staying power by stabilizing it with either sour cream or milk powder. Sour cream adds a bit more fat to help it hold together, while milk powder’s proteins keep those peaks firm, even if you decorate your dessert ahead of time.

Umeboshi vinegar isn’t actually a true vinegar, but the briny liquid left after Japanese plums are salt-cured. It’s a mix of salty, sour, fruity, and funky flavors, and surprisingly delicious when paired with a fluffy, sweetened whipped cream.

Cocktail bitters are often called “the spice rack of the bar cart,” but they’re essentially concentrated botanical extracts that can flavor all sorts of things, including whipped cream. As I’ve mentioned earlier, they won’t overpower the flavor of your cream, but they’ll add a subtle, refined depth:

When you add bitters to your whipped cream, it doesn’t make it taste overwhelmingly different, but it does make it taste richer, more complex, and more elegant. Plain Angostura works well, but I think orange bitters would be especially nice, and this is a great opportunity to use any unique flavored bitters you’ve collected, especially those from a work gift exchange.

Stirring a tablespoon of malted milk powder into your heavy cream before whipping it adds a warm, toasty malt flavor that’s ideal for sundaes, milkshakes, and (naturally) malts.

Heavy cream isn’t inherently sweet or savory, and whipping it doesn’t alter that. As I’ve said before, there’s no need to limit yourself:

It’s a mistake to only reserve whipped cream for desserts. Light, airy mounds of whipped cream can—and should!—also be used in savory dishes. Have you ever wanted to add creamy goodness to a savory dish without making it soggy? Savory whipped cream is the answer. Think of it like a milder version of creme fraiche, a hint of burrata, or a more playful take on liquid cream. Add it to soup, spread it on cured fish canapés, or top off a fresh tomato salad (or just dip a cherry tomato straight into it).

Making a small batch of whipped cream can be tricky, often leading to leftovers. While whipped cream doesn’t have a long shelf life in the fridge, it freezes quite well. You can pipe it into little swirls on a baking sheet lined with parchment and freeze it for a few hours, or spread it out, freeze it, and then use cookie cutters to create fun, festive shapes.

Last year, I spent almost $70 on a charming retro cookbook titled “Singers & Swingers in the Kitchen.” The book is filled with many treats, but Barbra Streisand’s instant coffee ice cream stands out as one of the best recipes. Made with marshmallows, whipped cream, instant coffee, and milk, this dessert is smooth and sweet, like a coffee concoction created by someone who doesn’t particularly like coffee but loves cream and sugar. (It’s great with pretzels!)

Whipping cream is actually quite wonderful in its simple, unwhipped state. As we've talked about before, cold, lightly-sweetened cream is my go-to topping for fresh summer berries and stone fruits:

The cool, rich, and subtly sweetened cream complemented the vibrant, candy-like, in-season berries perfectly. Instead of focusing on a fluffy, over-the-top whipped cream mountain, my focus turned to the berries themselves. The cream took a backseat, playing its supporting role, which is how things should be when enjoying freshly picked fruit. Not only does it taste amazing, but the minimal effort involved makes it an ideal dessert for summer.

Berry-picking often leaves you wanting pie, shortcake, or something in that family of treats. So bring a canister of whipped cream with you to the fields (along with a pre-made angel food cake) and indulge in an impromptu strawberry shortcake.

While I’m more than capable of whipping cream, I usually keep a canister of aerosol whipped cream in my fridge, mainly for making my afternoon espresso con panna. It’s a delightful little caffeinated pick-me-up to ward off that 2:30 slump and a simple, affordable indulgence.

Molecular gastronomy may not be as trendy as it once was, but I’ve kept my whipping siphon around, primarily for making this fancy cheese foam. Apart from the siphon (and chargers), all you’ll need is whipping cream and processed cheese wedges. (I prefer the Dubliner brand.)

As a baker who isn’t always excited to bake, I’m always looking for ways to improve a boxed mix, whether for cake or brownies. Folding in half a cup of whipped cream into a boxed cake batter adds a rich, delicate flavor and moisture, as well as a bit of height thanks to the air incorporated into the whipped cream.