Sweetened Whipped Cream
Your go-to resource for making homemade sweetened whipped cream! It's unbelievably easy--you'll never go back to canned whipped cream again!
Servings (1/4 cup) servings
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
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)
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!
Nutrition
Serving: 0.25cup, Calories: 121kcal, Carbohydrates: 6g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 8mg, Potassium: 28mg, Sugar: 6g, Vitamin A: 437IU, Vitamin C: 0.2mg, Calcium: 20mg, Iron: 0.03mg
Calories: 121kcal
Cost: $3
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