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Sweetened Whipped Cream (PRINTABLE Recipe CARD)

Sweetened whipped cream is light, airy, and so easy to make. It only takes two ingredients and five minutes to create the perfect topping, frosting or filling for absolutely any dessert.
Versatile, with options to add flavour extracts to suit your favourite dessert too.
Learn how to make luscious Sweetened whipped cream with this simple recipe. With great tips so your whipped cream turns out perfectly, every time.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 938 kcal


  • An electric or stand mixer (or balloon whisk).
  • A large bowl. Preferably metal or glass
  • sifter for the powdered sugar.


  • 1 cup / 250ml Cold whipping cream see note 1 below
  • ¼ cup / 25g Powdered sugar see note 2 below
  • Vanilla extract (optional) see note 3 below


  • Chill the bowl in the refrigerator for about 10 minutes before using. See note 4.
  • Pour the cream into the well chilled bowl and add the sifted powdered sugar. You can also add in any extracts or flavouring snow if using.
  • Beat the cream to the desired consistency.
  • For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over crepes, smoothies or filling and spreading over cakes.
  • For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating.  You will also notice stiff peaks when the beaters are lifted off the cream. Stop beating the cream at this stage.
  • Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.


  1. Use very cold cream straight out from the refrigerator. Cold cream whips up faster and has a lighter texture.
  2. The small amount of corn starch present in powdered sugar discourages weeping that usually occurs when whipped cream stands longer than a few hours.
  3. Sweetened whipped cream is a neutral sweet cream that tastes great on its own but also perfect for adding flavours and extracts. Toss in half a teaspoon of rose, almond or caramel extract. Use any flavour, you think you think will best suit the dessert being served.
  4. Place your mixing bowl in the refrigerator for about 10 minutes before using. If you do forget or do not have time to chill the bowl: simply set the bowl with the cream into a larger bowl filled with ice cubes to retain the cold temperature.


1 cup/250ml: 938 calories, 88g total fat, 37g carbohydrates, 5g protein, 30g sugar, 326g cholesterol