3 simple ingredients and a quick whisk later gives you the most luscious and silky sweet cardamom whipped cream. It's essentially a Chantilly cream that's undergone a makeover! My trick is to use icing sugar which gives a cardamom cream that's light and airy yet perfectly stable.

A close up of sweet cardamom whipped cream in a bowl.

A Simple Cardamom Cream That Tastes Like It Belongs in a Dessert Shop

There’s something about cardamom and cream that just works. This sweet cardamom whipped cream is feather light, delicately fragranced, and just sweet enough.

One of those things you could easily eat straight from the bowl!

What makes my version stand out is using icing sugar - not just for sweetness, but because the cornstarch helps stabilise the cream. It holds its shape beautifully, making it ideal for piping, spreading, or layering into desserts.

I’ve piped it in my cardamom cannoli, but I also love it on top of this eggless ras malai cake, spooned over fresh fruit, topped on my eggless New York style cheesecake or added to rose pistachio falooda instead of ice cream.

Oh and in the summer, spoon it on this Starbucks style pistachio latte and thank me later.

A simple sweet whipped cream that instantly elevates whatever you pair it with.

Hayley x

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Fresh cream - I've specifically used double cream here but whipped cream works too. US readers can use heavy cream.

Make sure your cream is fridge cold.

Cardamom powder - I specifically use green cardamom powder which is delicate and floral. I like to use my homemade ground cardamom which has more freshness than shop bought and has a finer grain.

Icing sugar - in the UK, icing sugar is fine powdered sugar with the addition of cornstarch. I find that the cornstarch helps with keeping the whipped cream stable. This is particularly important as we don't want the sugar to release moisture and thin out the cream.

Storage

Cardamom whipped cream will keep well for a day in the fridge. I actually made this cream a day ahead before using in my cardamom cannoli recipe above and I had no issues with.

I think any longer than a day and the cream might go a little "flat" but will be safe to use up until the use by date of the fresh cream.

If you've got any leftovers, add a little fresh mango pulp to make an eggless mango mousse. SO GOOD!

A bowl of sweet cardamom whipped cream on the table, some cardamom pods next to the bowl.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe