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Whipped Cream

For perfect whipped cream every time Cream must be very cold to whip properly. If you’ve just brought it home from an extended trip to the store, refrigerate the cream for a while again before you whip it. Cream that isn’t cold enough may not whip at all, or it may curdle when you whip it. Use a bowl just wide enough for the beater. Chill the bowl and the beaters before adding the cream. Whip only 1 cup (300ml) at a time. If you add sugar, do so after whipping the cream - never before. Stiff Whipped Cream For a little extra stabilizer to make sure whipped cream stays fluffy in the refrigerator or on a cake, for each cup (250 mL) Whipping cream sift 1tbsp (15 mL) Devondale skim milk powder and 1 tblsp icing sugar, to taste, over the almost-whipped cream, then beat it until stiff


  • 300ml Devondale All Rounder Cream
  • 1 tablespoon Devondale skim milk powder
  • 1 tablespoon icing sugar


  1. Chill beaters, bowl and cream
  2. Whip 300ml Devondale All Rounder Cream until almost at the consistency you desire
  3. For stiff whipped cream add 1 tablespoon Devondale skim milk powder
  4. For sweetness add 1 tablespoon icing sugar
  5. Whip until just combined