Sweetened Whipped Cream

Sweetened Whipped Cream

A dollop of light airy whipped cream is a perfect topping for pumpkin pie.

5 min. prep time
2 cups
747 Ratings


1/4 cup sugar
1/2 teaspoon vanilla


Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.

Recipe Tip

Keeps well in refrigerator for up to 4 days. If mixture softens, rewhip to stiff peaks.

Nutrition Facts (1 tablespoon)

Calories: 20

Fat: 1.5g

Cholesterol: 5mg

Sodium: 0mg

Carbohydrates: 2g

Dietary Fiber: 0g

Protein: 0g

Recipe #13145©2004Land O'Lakes, Inc.

Recipe Comments & Reviews

It is sweet, but perfect. I love this recipe. It's so much better than ready whip.
This recipe is so sweet it will give you a heart attack. I recommend using 2 tbsp per cup of cream.
I saw another version of this recipe where instead of using regular table suger it called for confectioners sugar.
Very good. I have tried several different ways, this is the best.
I just tested out a few homemade whipped cream recipes for my blog and this won. It had the best flavor and really stands up nicely on my Strawberry Shortcake.
awesome sweet whipped topping . just the right amount of swetness and vanilla. definately a keeper!!!
I started using this recipe several years ago when I brownie recipe I tried called for a small amount of heavy whipping cream. I gave this recipe a try also, so as not to waste the extra cream leftover. Well, this recipe also became a keeper from that day on! Sweetened just right, it goes with just about any dessert I can think of!

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