Monday, January 5, 2015

Homemade Amaretto Whipped Cream Recipe

Whipped cream makes any dessert better and homemade whipped cream beats store-bought whipped cream any day! Making your own homemade whipped cream takes 2-3 minutes.....that's it! It's simple and delicious, plus you can extra freeze any unused whipped cream in dollops for a treat at a later date.

My husband is from Germany and traditionally they add kirsch (cherry brandy) to their whipped cream. I love the scent of is truly one of my favorite smells, so I decided to whip up a batch of homemade whipped cream with some almond liqueur to try something different. Don't like almond? You can substitute pretty much any scented liqueur to achieve the desired flavoring you want. Don't drink alcohol? Eliminate the alcohol portion below and add one teaspoon of the desired flavor of extract (cherry, almond, orange, vanilla, etc).

Here are two tips that make all the difference in the world when making homemade whipped cream:
  • Chill your beaters, bowl and cream in the freezer (or fridge if you don't have enough room) for at least 15 minutes before making the homemade whipped cream. Having everything chilled can be the difference between your whipped cream recipe being done in just a few minutes or taking longer.
  • Never "over-whip" your cream. There is a critical time when your cream will go from soft to butter (or a “grainy consistency”). This will happen even faster if you have chilled everything in advance. Just keep an eye on your cream while whipping and stop as soon as it hits the soft peak stage!

Homemade Amaretto Whipped Cream
Yield: 2 Cups
Inactive Prep Time: 15 minutes (to chill ingredients/tools)
Active Prep Time: 2 minutes

  • 1 cup heavy whipping cream (chilled)
  • 1-2 tbsp amaretto liqueur (we used Disaronno); substitute 1 tsp almond extract for non-alcoholic version
  • 1-2 tbsp powdered sugar (to taste - you can always fold in more after whipped cream is made if you prefer it sweeter)

  1. Place beaters, bowl and cream in freezer for at least 15 minutes to chill.
  2. Pour heavy whipping cream, liqueur (or extract) and powdered sugar into the cold bowl; beat on high speed until medium to stiff peaks form; approximately 2 minutes (Do not over beat).
You can serve your homemade amaretto whipped cream on any dessert, hot beverage and even your favorite fresh fruits (I love strawberries and homemade whipped cream).

Leftover whipped cream can be frozen and used at a later date. Take a cookie sheet and line it with parchment paper. Make individual dollops and freeze until solid. Store frozen dollops in freezer using an airtight container and use within 2 months.


  1. Yum! I'm trying to be good! I would totally devour that, LOL.

  2. This looks delicious!! I have to try this flavor next time I make tiramisu. Shared!

  3. Thanks for sharing us the secret and the recipe for it. Will try to make my own soon!

  4. I LOVE whipped Cream! I could eat it by the spoonfuls! lol

  5. I never thought of adding amaretto to whipped cream, great idea!