Uploaded July 2026 | Updated September 2026, 2 weeks ago

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*Ingredients below!* Professional chef and baker Anna Olson walks you step-by-step through the foolproof basics of making whipped cream from scratch, including pro tips like:

• 00:00 What percentage of fat is needed to make whipped cream?
• 00:14 When should I mix by hand versus with electric mixers?
• 00:39 How do I keep whipped cream from separating or splitting? (Stabilizing whipped cream)
• 01:38 What sugar do I use in whipped cream?
• 01:54 Chantilly cream vs whipped cream
• 02:24 How hard should I whip cream?
• 02:46 How to tell if I over whipped cream
• 03:34 How to fix over whipped cream

Soon you'll be making restaurant-quality whipped cream at home!

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*• Ingredients •*

1 cup (250 mL) of 35% fat cream
1 Tbsp (8 g) of skim milk powder
Granulated or icing sugar, to taste (recommended 2 tsp; maximum 1.5 Tbsp)
1 Tbsp of fluid cream

Optional:
1 tsp vanilla extract
Fresh strawberries