This homemade whipped cream recipe proves why no store-bought version comes close. Originally paired with a Sachertorte in Rick Rodgers’ Kaffeehaus, it highlights Vienna’s café tradition, where fresh whipped cream tops everything from coffee to cake—and even savory soups. Perfect for pumpkin pie, hot chocolate, ice cream sundaes, strawberry shortcake, and more, this easy whipped cream recipe delivers fluffy, stable, consistent results.

To make the best whipped cream, start with pasteurized (not ultra-pasteurized) heavy cream containing 36%–40% milk fat, and be sure to chill both the cream and mixing bowl well. We prefer powdered sugar over granulated sugar—its touch of starch helps the cream hold its shape longer—and recommend choosing brands that use tapioca instead of cornstarch for the best texture. Vanilla is the most traditional flavoring, but you can always branch out. For stabilized whipped cream that lasts (like for cream pie), try food editor Shilpa Uskokovic’s trick: a dash of instant pudding mix.

If you’re still learning how to make whipped cream, use a balloon whisk for the most control or a hand mixer with a whisk attachment. Avoid high-speed stand mixers as they can easily lead to over-whipped cream. For a cloudlike topping, stop at soft peaks, or whip to stiff peaks for dramatic swirls. If you do end up overbeating your freshly whipped cream, there’s an easy fix: Just fold in a little more liquid cream to bring it back.

This recipe was adapted for style from ‘Kaffeehaus’ by Rick Rodgers. Buy the full book on Amazon or Bookshop.

Until recently, chocolate sauce was the only sauce I wanted on an ice cream sundae. Lately, however, this simple strawberry sauce has squeezed its way into my heart and onto my sundaes. It’s subtly sweet, and is just tart enough to beautifully complement creamy desserts like vanilla or strawberry ice cream, couer à la crème, parfaits, and whipped cream–topped cakes.

This easy sauce can easily be doubled, takes just 15 minutes to prep, and requires only three ingredients: frozen strawberries, sugar, and lemon juice. Because frozen fruit is almost always packaged when it’s at peak ripeness, using frozen berries guarantees that your sauce will taste vividly of strawberries regardless of when during the year you make this. You could certainly use fresh strawberries if you have them, and the sauce is a great use for fruit that is on its last legs.

To make the sauce, all you have to do is combine the berries, some water, sugar, and lemon juice in a saucepan over high heat and stir until the sugar is dissolved and the strawberries are soft, then purée and strain it.  The result is a bright, silky sauce you’ll want to pour over all your frozen desserts—or eat by the spoonful.

May 2024

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• 8 ounces (225 grams) frozen whole strawberries

• 1/4 cup (60 ml) water

• 3 tablespoons (45 g) sugar

• 1/2 teaspoon lemon juice

1. In a medium saucepan set over high heat, combine strawberries, water, sugar, and lemon juice. Simmer for 10 to 12 minutes, stirring occasionally, or until the sugar is dissolved and the strawberries are soft.

2. Using an immersion blender, food processor, or a regular blender, purée the sauce. Strain it through a fine-mesh sieve, and loosely cover. (See notes.) Chill until cold.

Make-Ahead and Storage

The strawberry sauce can be stored in a tightly sealed container in the refrigerator for up to a week.

Puréeing and straining the sauce removes the tiny seeds, but you can skip this last step if you don’t mind a slightly grainy texture and you want to get your sauce onto your dessert as quickly as possible.