Sweetened Whipped Cream

Have you tried and tried to replicate fresh sweetened whipped cream but can’t do it? Yeah, I did that for a long time, too. When I worked at Kneaders in college, I even offered to make the whipped cream for the waffles one morning so I could learn the secret, but they wouldn’t let me because it was just that special.

Fast forward a few years when I discovered it was way easier than I thought it would be.Sweetened whipped cream from Our Best Bites I don’t know if this is how Kneaders made their whipped cream, but it tastes the same to me. I kept doing nutty things like adding vanilla and using granulated sugar; turns out all you need is whipping cream and powdered sugar and, if you’d like, flavorings.
Sweetened whipped cream ingredients
 You’ll need an electric hand mixer to beat it–this is one of the reasons  I keep one around. Unless I’m making massive quantities of whipped cream for some kind of party, a Kitchen Aid stand mixer is kind of overkill (plus many beaters don’t quite reach the bottom and it’s very easy to accidentally make butter). This is my favorite electric hand mixer; it’s a little spendy, but I’ve spent so much money on finding just the right one that it’s been totally worth it!
In a large bowl or bowl of a stand mixer, combine heavy whipping cream,
Adding whipping cream to bowl
powdered sugar,
Adding powdered sugar to sweetened whipped cream
and, if desired, any flavors (see the recipe below).
Adding vanilla to sweetened whipped cream
Using an electric mixer, start beating slowly and then slowly increase the speed until you’re close to the fastest the mixer can go. Beat the mixture evenly until soft peaks form.
Sweetened whipped cream from Our Best Bites
Sweetened whipped cream from Our Best Bites
Serve immediately–spoon on top of pie, pancakes, waffles, French Toast, your finger, a spoon, whatever. 
Sweetened whipped cream from Our Best Bites


This recipe is perfect for serving immediately. If you’re looking for whipped cream that will look and taste good for hours, this recipe for stabilized whipped cream is for you!

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Sweetened Whipped Cream

  • Author: kate jones


Your go-to resource for making homemade sweetened whipped cream! It’s unbelievably easy–you’ll never go back to canned whipped cream again!



1 cup whipping cream
1/3 cup powdered sugar
Flavor extracts (see notes below)


Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve immediately with pie, cake, ice cream sundaes, etc.



Vanilla Whipped Cream: Add 1 teaspoon vanilla extract
Peppermint Whipped Cream: Add 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
Citrus Whipped Cream: Add 1 teaspoon lemon, lime, or orange extract (or all three!)
Coconut Whipped Cream: Add 1 teaspoon coconut extract + 1 teaspoon vanilla extract
Tropical Whipped Cream: Add 1 teaspoon coconut extract + 1 teaspoon lime extract (or lime zest)
This recipe is perfect for serving immediately. If you’re looking for whipped cream that will look and taste good for hours, this recipe for stabilized whipped cream is for you!
This recipe is perfect for serving immediately. If you’re looking for whipped cream that will look and taste good for hours, this recipe for stabilized whipped cream is for you!
 Disclaimer: this post includes affiliate links.


  1. I had the epiphany this past Thanksgiving to use powdered sugar instead of granulated, and the difference in my whipped cream was insane! Soooo good! I also put a small amount of vanilla extract into my whipped cream as well, and it’s delish!!

  2. I just made this to top my birthday dessert, and I can't believe how well the leftovers have lasted in the fridge compared to my usual granulated sugar type! Thanks for sharing this great tip!

  3. A little cinnamon is good if serving with pumpkin pie. Also, using powdered sugar instead of granulated, keeps it from going watery when leftovers are stored in the frig. So, ya, you got it just right.

    1. Awesome tip! I used cinnamon and vanilla in mine and am going to top Kate’s Crumb-Topped Apple Pie with it.

  4. My ganoche for the mini cheesecakes did not work out, so I used the rest of the whipping cream and made sweetened whipped cream. I knew exactly where to go to find help! Thanks!

  5. I also use a bit of vanilla extract in my whipped cream. It add so much flavor. Just add a few drops and see if it doesn't make it taste better. I don't measure but I'd guess I use at least a 1/2 tsp in a half pint of cream.

  6. Since this was an old post but I love browsing through your blog – let's hope your comments are emailed to you! I have never heard of making sweet whipped cream with granulated sugar. I grew up with the powdered sugar/vanilla recipe. I too would strongly recommend a little bit of pure vanilla – it just adds a great flavor to the cream. I'm sure by now you've tried if you really wanted too – after all, this post is two years old – but I just thought I'd throw in my two cents!

  7. Ha, I figured this out too a couple of Christmases ago! We were at a friend’s house for dinner and when it came time for dessert, her boyfriend disappeared in the kitchen to make the whipped cream. Now I’ve never really cared for whipped cream- blasphemy, I know- but that whipped cream was incredible. He told me it was whipping cream with powdered sugar and vanilla. The funny thing is that I’m not a big fan of the flavor of vanilla (I know, terrible) OR powdered sugar (its the cornstarch), but whipped cream made this way is just wonderful. My favorite way to enjoy it is on top of fresh pineapple. Seriously yummy!

      1. But you can line a sheet pan with parchment. Drop dollops of the leftovers onto the parchment then freeze till solid. Put them in a zipper bag and keep in the dreezer. Great in hot chocolate! Dollops thaw in 10-20 min., depending on size.

  8. ummmm hahaha…. I had NO idea that I posted on this yesterday? LOL!

    If I wanted to add some pumpkin pie spice to the whipped cream to make it “spicier”, how much should I add?

  9. It also really helps (if you live in a super warm climate and your kitchen is always hot like mine) to keep a metal bowl and an extra mixer whisk in the freezer. As a baker out of my home in Louisiana, this has proven to be a lifesaver when making whipped cream icing!

  10. The cream will whip easier and faster if you whip it until it starts to firm up then add the pwd sugar and vanilla. It also doesn’t separate as easily hours later if you use this method.

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