Orange Whipped Cream is a light, fluffy homemade whipped cream recipe bursting with fresh citrus flavor. It whips together in about 5 minutes with 4 simple ingredients -- perfect topping for cakes, pies, pudding, ice cream, pancakes, or hot drinks.
Try it on Chocolate Mousse, Strawberries and Cream, or Glazed Lemon Bundt Cake.
Orange Whipped Cream is a bright, sunshiny topping that adds a little orange creamsicle vibe to everything from a bowl of vanilla ice cream or slice of pumpkin pie to a steaming mug of hot chocolate. And it couldn't be easier to make. You only need heavy cream, confectioners' sugar, and an orange. That's it.
❤️You're Going to Love These
- Just four simple ingredients and five minutes to make
- Perfect for topping cakes, pies, pancakes, waffles, and more
- A citrusy twist on classic whipped cream
- No artificial flavors—just real orange juice and zest
🍊Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Heavy cream. You may also see it called "heavy whipping cream" in the grocery store. It's the same thing.
- Powdered sugar. The cornstarch in powdered sugar helps stabilize the whipped cream.
- Orange juice and zest. Use fresh orange juice and zest, if possible, since much of the flavor comes from the zest.
✨Variations
- Flavor extracts. Add a little vanilla extract or orange extract for a more pronounced orange flavor.
- Vanilla pudding mix. Add one tablespoon of instant vanilla pudding mix with the rest of the ingredients to help stabilize the whipped cream.
🥣How to Make Orange Whipped Cream
Step 1: Place all ingredients in a large bowl. Whip on low to medium speed with an electric mixer until the mixture begins to thicken, then increase to medium-high speed. Whip until it reaches medium peaks -- the tips of the peaks curl slightly.
Step 2: Serve immediately. Delicious on this pistachio ricotta cake (pictured) or your favorite dessert, fresh berries, pancakes, waffles, and hot cocoa.
👉Top Tip: Use a glass or metal bowl for whipped cream. Plastic bowls can hold onto residues that can keep the cream from whipping.
☑️Tips
- Keep the heavy cream cold until you're ready to use it. Cold cream whips more quickly and fluffier.
- If you have time, chill the bowl and beaters in the freezer for 15 minutes or refrigerator for 30 minutes.
🎁Storage & Freezing
- Store leftover orange whipped cream in an airtight container in the refrigerator for one day. Briefly whisk or whip it if it becomes runny. Be careful not to overwhip it.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator. Whisk it back together again as needed.
- Freeze individual dollops of whipped cream on a parchment-lined plate or baking sheet, then transfer to a freezer bag when frozen. Serve frozen dollops on hot drinks or place them on top of a piece of dessert and let it sit for 10-15 minutes at room temperature or until thawed.
❓FAQs
Yes! Store it in an airtight container in the fridge for 1-2 days. Give it a quick whisk before serving to refresh the texture.
Fresh orange juice gives the best flavor, but bottled works in a pinch. Just be sure it’s 100% juice without added sugar.
For best results, use a glass or metal bowl, make sure your heavy cream is cold, and chill the bowl and beaters. Be careful not to over-mix, or it can turn grainy.
🎆Desserts to Serve with Orange Whipped Cream
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📖 Recipe
Orange Whipped Cream
Ingredients
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
Instructions
- Place all ingredients in a large mixing bowl. Using a stand mixer or hand mixer with beaters or whisk attachment, mix on low to medium speed until the mixture begins to thicken. Increase speed to medium-high and whip until it reaches medium peaks -- the tips of the peaks curl slightly -- or your desired consistency (see notes).
- Use orange whipped cream immediately. Store leftovers in an airtight container in the refrigerator for 1-2 days. If it becomes runny overnight, gently whip it with a whisk until it is fluffy again.
Notes
- Keep the heavy cream cold until you're ready to use it. Cold cream whips more quickly and fluffier.
- If you have time, chill the bowl and beaters in the freezer for 15 minutes or refrigerator for 30 minutes.
- Use a glass or metal bowl for whipped cream. Plastic bowls can hold onto residues that can keep the cream from whipping.
Soft Peaks vs. Medium Peaks vs. Stiff Peaks
- Soft peaks have a loose shape that curls back onto itself, making them perfect for mixing into hot drinks or topping soft desserts like pudding.
- Medium peaks stand up but with a slight bend at the tip, making them great for spooning onto slices of pie or cake.
- Stiff peaks hold their shape firmly without collapsing, ideal for piping or spreading over cakes and pies.
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