A dollop of Sweetened Whipped Cream is the perfect finish for many desserts and sweet eats. It’s super simple, requiring only a few ingredients, and takes just minutes to make. Keep reading for the correct ratios and my best tips for success!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Cream – Regular whipping cream or heavy whipping can be used here. Heavy whipping cream just has some added thickeners and stabilizers in it that will result in a finished whipped cream that has a little more body and stability without the butter texture regular whipping cream can get if overbeaten.
- Powdered sugar – While sweetened whipped cream can be made with granulated sugar, powdered sugar is the most user-friendly option with consistent results.
- Vanilla – Or other extracts or flavoring oils.
How to Make Sweetened Whipped Cream
- Combine whipping cream, powdered sugar, and vanilla in a large bowl.
- With an electric mixer or the whisk attachment on your stand mixer, beat the cream until soft peaks form. Start slow so you don’t splatter. You can increase the speed of the mixer once some air is incorporated and things start thickening up.
- Once your soft peaks form, stop whipping. Serve immediately.
Storing and Other Tips
- For best results, make sure your cream is very cold so the fat molecules can hold the air that is whipped into the cream. If desired, you can pop your beaters and bowl in the freezer for a few minutes before making your whipped cream. This will speed up the whipping process and result in a nice, stable whipped cream.
- If you have leftover whipped cream, store in an airtight container in the fridge and use within a day or so. It will deflate the longer it sits, although if you use heavy cream, it will hold up better in the fridge.
- If you’re looking for a good whipped cream to add to desserts ahead of time that will pipe or hold it’s shape for extended periods (like bakery whipped cream), this recipe for Stabilized Whipped Cream is for you!
Frequently Asked Questions
It probably isn’t cold enough. Make sure you don’t pull your cream out of the fridge until you are ready to whip it. You can pop your beaters and bowl in the freezer for a few minutes before whipping as well to help the fat in the cream stay nice and cold during the whipping process. If you like a whipped cream with more body, try using heavy cream that has added thickeners in it.
If this is happening, you over-whipped your cream and the fat stared separating and turning into butter! You can sometimes save an over-whipped batch by folding in some fresh, unwhipped cream.
If you like your whipped cream a little more stiff, try using heavy cream next time. It has added thickeners that help firm up the finished whipped cream without the buttery, fatty film. Just note it’s still possible to over-whip heavy cream, so stop whipping as soon as it forms stable peaks.
The general rule of thumb is that cream or heavy cream will double in volume once whipped. The sugar to cream ratio is 1:3. So 1/3 cup sugar and 1 cup cream will make about 2 cups of whipped cream.
Sweetened Whipped Cream
Ingredients
- 1 cup whipping cream
- ⅓ cup powdered sugar
- Flavor extracts see notes below
Instructions
- Combine whipping cream and powdered sugar and any extracts 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.
Notes
Variations
Storing and Other Tips
- For best results, make sure your cream is very cold so the fat molecules can hold the air that is whipped into the cream. If desired, you can pop your beaters and bowl in the freezer for a few minutes before making your whipped cream. This will speed up the whipping process and result in a nice, stable whipped cream.
- If you have leftover whipped cream, store in an airtight container in the fridge and use within a day or so. It will deflate the longer it sits, although if you use heavy cream, it will hold up better in the fridge.
- If you’re looking for a good whipped cream to add to desserts ahead of time that will pipe or hold it’s shape for extended periods (like bakery whipped cream), this recipe for Stabilized Whipped Cream is for you!
Questions & Reviews
Quick and yum. Thanks. Ran out of ready whip at waffles time and needed something quick before waffles got cold. Some vanilla flavored fresh whipped cream was ready in under 3 minutes.
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.
Margaret, that’s how my mom taught me.
Hiya, is this recipe English cups or American cups ?
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!
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?