How to whip cream at home in Australia

A plain guide to the creams sold in Australia, which of them whip, how to whip and stabilise cream by hand or with a mixer, and how to store it safely, with a short directory of Australian cream brands checked on their own websites.

This is a free, non-commercial reference page. It sells nothing, is not affiliated with any brand or dairy listed, and a listing is not an endorsement. Product ranges change, so check the label and the brand's own website before you buy.

The guide

What the cream names on Australian labels mean, which ones whip, and how to whip, flavour, stabilise and store whipped cream.

What counts as cream

In Australia, cream is covered by the Australia New Zealand Food Standards Code – Standard 2.5.2 – Cream. The standard describes cream as a milk product comparatively rich in fat, in the form of an emulsion of fat in skim milk, obtained by separating it from milk. A food sold as 'cream' must contain at least 350 g/kg of milkfat. Other cream names you see on shelves, such as thickened, light or double, are best read alongside the ingredient list and nutrition panel on the pack, which show what has been added and how much fat the product contains.

The creams on Australian shelves

Pure cream (sometimes sold as pouring or single cream) is cream with nothing added. Thickened cream is cream with added ingredients such as milk solids, gelatine, stabilisers or emulsifiers; for example, Pauls lists cream, milk solids, gelatine, stabiliser (407a) and emulsifier (471) on its thickened cream. Whipping cream is sold by some dairies specifically for whipping; Brownes Dairy, for example, lists its whipping cream as cream (from milk) with a minimum of 35% milk fat. Double and dollop creams are richer, thicker creams usually spooned straight onto food. Light or reduced-fat creams and cooking creams contain less fat or are made for heating in sauces. Lactose-free thickened creams are also available.

Which creams whip

Cream whips because its fat traps air, so higher-fat creams whip more easily and hold their shape better. Thickened cream and whipping cream are the usual choices in Australian kitchens, and brands such as Pauls and Bulla describe their thickened creams as suitable for whipping. Pure cream with enough fat will also whip, but tends to give a softer, less stable result than thickened cream. Light or reduced-fat creams and cooking creams generally do not whip well. Double and dollop creams are already thick and are usually served as they are; whipping them can quickly push them past the point you want. If in doubt, check the pack: many labels say whether the cream is suitable for whipping.

Equipment and keeping it cold

Start with cream straight from the fridge. Many cooks also chill the bowl and the whisk or beaters first, because cold fat holds air better and the cream is less likely to turn greasy. Use a deep bowl so the cream has room to expand and does not splash. A metal or glass bowl holds the cold well. A balloon whisk and a cold bowl give the most control and make it easy to stop at exactly the stage you want, but take more effort. Hand-held electric beaters and stand mixers are faster, which also means it is easier to over-whip, so turn the speed down and watch closely as the cream thickens. For small amounts, a whisk is often quicker than setting up a mixer.

Soft peaks, stiff peaks and over-whipping

As you whisk, the cream thickens and starts to hold trails. At soft peaks, lifting the whisk leaves a peak that flops over at the tip; this is the right stage for folding into mousses or serving as a loose topping. At stiff peaks, the peak stands upright and the cream holds its shape; this suits piping and filling. Keep checking as you go, because cream moves from soft to stiff quickly. If you keep whipping past stiff peaks, the cream turns grainy and then separates into butter and buttermilk. Slightly over-whipped cream can sometimes be rescued by gently folding in a little more liquid cream; once it has clearly separated, it cannot be turned back into whipped cream, but the butter and buttermilk can still be used in cooking.

Sweetening, flavouring and stabilising

Plain whipped cream needs nothing added. To sweeten it, icing sugar (powdered sugar) dissolves more easily than caster or white sugar and is the common choice; add it once the cream has started to thicken and taste as you go. Common flavourings include vanilla extract or vanilla bean paste, a little sifted cocoa, finely grated citrus zest, ground cinnamon, or a small amount of liqueur. Add liquid flavourings sparingly so the cream does not become runny. Whipped cream slowly softens and weeps liquid as it stands. Thickened cream already contains stabilisers and usually holds better than pure cream. For piping, layering cakes or making cream ahead, cooks commonly add a stabiliser: a little dissolved and cooled gelatine whisked in as the cream thickens; mascarpone or cream cheese beaten in to give a firmer, richer cream; or a small amount of cornflour, skim milk powder or instant pudding mix mixed with the sugar. Follow a tested recipe for quantities, as too much stabiliser can make the cream stodgy or lumpy. Whipped cream can also be made in a cream dispenser, which this page does not cover.

Dairy-free whipped toppings

Full-fat coconut cream can be whipped once well chilled: use the thick, solid part that sets on top of the can and leave the watery liquid behind. Results vary between brands. Aquafaba, the liquid from a can of chickpeas, whips into a light foam that can be sweetened and flavoured, though it behaves more like meringue than cream. Ready-made plant-based whipping creams are also sold; check the label for how to use them.

Storage and food safety

Cream is a perishable dairy food. Keep it in the fridge, return it promptly after use, keep the lid on, and use it by the use-by date on the pack. Food Standards Australia New Zealand (FSANZ) advises keeping refrigerated potentially hazardous food at 5°C or colder, and describes the range between 5°C and 60°C as the temperature danger zone, where food-poisoning bacteria can grow. Keep whipped cream and cream-filled cakes refrigerated and do not leave them out for long. Bulla advises against freezing its creams because freezing may affect quality. For more detail, see FSANZ's food safety pages or your state or territory food authority.

Australian cream brands

Australian brands and dairies whose own websites currently list cream products. This list is short because only brands we could check on their official site are included.

How this list was made. Each brand below was included only after its own website was checked and found to list at least one cream product. Many other Australian dairies make cream; they are not listed here because their official sites could not be checked for this page, not because of any judgement about their products.

Where to buy. This page does not sell cream or link to retailers. Check each brand's website for where its products are stocked.

Inclusion in this directory is not an endorsement. Links are to official websites as published at the time of checking.

Troubleshooting whipped cream

Common problems and what usually causes them.

Why won't my cream whip?

The cream may be too warm, or too low in fat. Light, reduced-fat and cooking creams generally do not whip well. Check the label, chill the cream, bowl and whisk, and try again.

Why has my cream gone grainy or lumpy?

It has been over-whipped. Stop as soon as you see graininess and gently fold in a little more liquid cream to smooth it.

Why has it separated into yellow lumps and liquid?

It has been whipped into butter and buttermilk. It cannot be turned back into whipped cream, but both can still be used in cooking.

Why is my whipped cream weeping or going flat?

Whipped cream softens as it stands, especially when warm. Keep it refrigerated, use thickened cream, or add a stabiliser such as gelatine or mascarpone if it needs to hold.

Why is my sweetened cream gritty?

Granulated sugar may not have dissolved. Icing sugar dissolves more easily in cold cream.

Can I whip cream ahead of time?

Yes, for short periods, if it is kept covered in the fridge. Stabilised cream holds better than plain whipped cream. Re-whisk briefly by hand if it has softened.

Can I freeze cream?

Some brands, such as Bulla, advise against freezing their creams because it may affect quality. Check the pack or the brand's website.

About this page

whippedcream.com.au is a free, non-commercial reference page published by Radiant Life Distributors Pty Ltd, Adelaide, South Australia. It sells nothing and is not affiliated with, or endorsed by, Food Standards Australia New Zealand or any brand or dairy listed. Listing is not an endorsement. Information was checked against the Food Standards Code, FSANZ and brands' own websites in October 2026; standards, products and advice can change, so check current details with the sources linked.