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Classic Whipped Cream recipe with your friends or colleagues!

Classic Whipped Cream

Classic whipped cream

Soft, pillowy and white as snow, it comes as no surprise that the term neve di latte – Italian for milk snow – was amongst the earliest names for whipped cream. But chefs worldwide have not missed a beat in perfecting its texture and personalising its flavour to make it their very own; a touch of raspberry, lemon, caramel, peanut butter or chocolate – the options are endless. Use this recipe as a basis and create your very own signature whipped cream.


    • 250 ml whipping cream (approximately 36% fat content)
    • 1 tsp vanilla extract
    • 3 tbsp powdered sugar (or to taste)


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Place the cream dispenser in the fridge for about 30 minutes to cool.
    2. In a measuring jug, briefly combine the ingredients, then pour them into the chilled cream dispenser.
    3. Screw on the lid of the cream dispenser, connect your Smartwhip and charge it to 12 bar.
      Tip: Check the Smartwhip pressure table for the right amount of pressure per portion size.
    4. Disconnect your Smartwhip and shake the cream dispenser 3-5 times depending on the consistency you wish to achieve. If the cream is still too runny, simply shake the cream dispenser a few more times.


The whipped cream is ready to be enjoyed immediately and can be stored in the fridge for up to ten days. Savour a dollop of whipped cream on top of a steaming pie, iced coffee or hot chocolate, and experiment with different flavours. Read up on how to perfect whipped cream here.

Ever tried an orange-infused chocolate-espresso martini? Try this recipe, and get your Smartwhip here.

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