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August/September 2011

Lightly Sweetened Whipped Cream

A dollop of this lightly sweetened whipped cream is all you need to perfectly accent your favorite cake or dessert.

Why This Recipe Works

A touch of confectioner’s sugar is all you need to jazz up your favorite cake with this whipped cream recipe. We found that chilled heavy cream is easier to whip and get to peak-form more quickly than if left at room temperature. Just a bit of vanilla extract sweetens the whipped cream but doesn't make it cloying.

Ingredients

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Instructions

Makes 3 cups

Ingredients

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1 ½ cups heavy cream, chilled
1 ½ tablespoons confectioners' sugar
¾ teaspoon vanilla extract

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Instructions

Makes 3 cups

Confectioners’ sugar produces a more stable whipped cream than granulated sugar does.

Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.