Homemade A2/A2 Organic Whipped Cream

Forget the stuff in the can! Homemade whipped cream is far superior in flavor and body. And when it's made with our A2/A2 Organic Heavy Whipping Cream, it is easy on the stomach and may be enjoyed by all this holiday season. Not to mention, it is super easy to make and only uses three ingredients!

Tip: Heavy whipping cream (liquid) doubles in volume when whipped, so 1 cup of HWC will result in 2 cups of whipped cream.


- 1 cup A2/A2 Organic Heavy Whipping Cream
- 1 tsp organic vanilla extract
- 1 Tbsp organic powdered sugar or preferred sweetener
-  Pinch of sea salt or pink Himalayan salt


1. Chill a large mixing bowl or the bowl of a standing mixer in the freezer for at least 15 minutes.

2. Add 1 cup cold heavy whipping cream to bowl.

3. Using the wire whisk attachment of an electric mixer, or a hand whisk (it will take longer with this method), mix until the liquid starts to froth.

4. Add 1 tsp vanilla extract, a pinch of salt and 1 tbsp powdered sugar or sweetener of choice.

5. Continue mixing for 2-5 minutes (depending on mixer), or until it forms soft peaks (too much longer and it will turn into butter).

6. Serve in a bowl or right on top of a dessert, or cover and store in the fridge for up to two days.

Makes 6 servings.


- With an electric mixer, it will take about 2 minutes.  Start on slow and gradually increase to high speed.  

- By hand with a balloon whisk (ideally one with a rounded shape and the more tines, the better), it will take about 3-4 minutes to whip a cup of cream. It is better to whisk back and forth (instead of around the sides of the bowl) because it aerates the cream more. By hand, you can control the speed of whisking so you can vary it as your cream starts to thicken.

- When the cream starts to firm as you whip, lift your whisk to look at how the peaks are forming. Your goal is to make medium peaks that fall over just a bit at the top. This is when your whipped cream is perfectly done!  

- The whipped cream is more stable (lasts longer) when you do it by hand because you are introducing bubbles more slowly which makes the cream rise.  

- Milkfat in cream is firmer at colder temperatures. Chilling the cream and bowl cold before you whip makes the whipped cream more stable because it takes a little bit longer to whip (adding more aeration/bubbles).

- If you whisk cream when it is warm, it will take less time but will fall out quickly and can also be over-whipped more easily (and turn into butter.)

- Some chefs recommend putting a damp towel around the base of your bowl to help keep it in place.