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How To Make Vanilla Whipped Cream

Make vanilla whipped cream your go to frosting when you need a light and not too heavy topping for cakes, pies or your favourite dessert. Made using just 3 basic ingredients, this Vanilla cream whips up to light pillowy mounds in under 10 minutes. 
With its fluffy texture it spreads perfectly as a filling or topping for cakes or creates beautiful decorative piping over your favourite dessert.
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.
  • Measuring cups and spoons or a kitchen scale


  • 1 cup / 250ml cold whipping cream see note 1
  • ¼ cup / 30g powdered sugar see note 2
  • 1 teaspoon / 5ml vanilla extract or vanilla bean see note 3


  • Chill the bowl and whisk attachment of an electric mixer in the refrigerator for about 20 minutes
  • Place cream in the chilled bowl. Sift in the powdered sugar.
  • Add vanilla extract, or if you are using vanilla bean: Split the vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape the seeds using the flat side of the knife. Transfer the seeds to the cream and discard the pod.
  • If you are using a stand or electric mixer, turn it on to a low setting to start beating.
  • As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
  • Soft peaks are achieved through about 5 –6 minutes of mixing on medium speed. The peaks flop over immediately when the beaters are lifted. This consistency is perfect for topping on beverages, classic English scones, pancakes or waffles.
  • Stiff peaks are achieved through about 8 minutes of beating on medium speed. Stiff or firm peaks stand straight up when the beaters are lifted. This is the perfect piping consistency. It pipes beautifully over cakes and because of the firm consistency, holds its shape for many hours.
  • Please keep in mind that the time the cream gets to the desired consistency is just an estimate and will depend on the power and speed of your beaters.
  • 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 cold whipping cream straight out of the refrigerator. Cold cream whips up faster with a light and fluffy texture.
  2. The light fine sugar blends well with the cream and there is no grainy texture left in the whipped cream. In addition, powdered sugar contains a small amount of corn-starch which is a great stabiliser This ensures that the whipped cream keeps its firm texture for hours after it has been whipped.
  3. Vanilla extract or vanilla bean gives the cream its signature flavour. Use either liquid vanilla extract as a flavouring or vanilla bean seed. Both offer amazing flavour, although vanilla bean seeds have a complex, more intense flavour because it is actually vanilla in its purest form

Nutritional facts

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