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
can you store this in the refridgerator to use as a sub for cool whip then?
Jenn, I wish it would! Unfortunately, it will start breaking down within a few hours.
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.
I learned this trick when researching how to make Black Forest cupcakes. So wonderfully simple!
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!
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!
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.
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!
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.
Awesome tip! I used cinnamon and vanilla in mine and am going to top Kate’s Crumb-Topped Apple Pie with it.
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!
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!!
Thank you for the tip!