Homemade whipped cream recipe that’s not too sweet
- heavy cream – you want a cream that has at least 35% fat content
- a sweetener – many recipes call for the use of confectioners sugar, but you could also use granulated sugar, maple syrup or agave
- flavoring – the go to extract used to make whipped cream is vanilla extract, but you could also a splash of your favorite rum or liqueur, or another extract of your choice such as coconut extract or peppermint extract, depending on the dessert your using the whipped cream for
Use this easy recipe to frost, fill, or top off cakes, cupcakes, pies, squares or any other dessert of your choice!I hope you enjoy this recipe and please comment below and let me know how much you love it! Be sure to share this recipe across all your social media platforms!
I really hope you’ll give this recipe a try, and when you make it, be sure to let me know in the comment section below, as I’d absolutely love to hear what you think!! Also be sure take a photo of your creation, and post it on Instagram and tag me @cookingwithchika or #cookingwithchika as I love seeing your creations and photos! Also be sure to share this recipe across all your social media platforms!
- 2 cups whipping cream
- ½ teaspoon vanilla paste or pure extract
- ¼ cup confectioners sugar
- Pour whipping cream into the bowl of a standing mixer, and with the wire whip attachment, beat cream at medium speed until soft peaks begin to form.
- Turn mixer off and add vanilla paste and confectioners sugar.
- Turn mixer back on and begin beating on low speed. Mix until stiff peaks begin to form, ensuring not to over beat.
- Place Whipped Cream into the fridge for later use or use immediately. To store, place in a bowl and cover with plastic wrap and keep in the fridge - will keep for up to 2-3 days in the fridge