Read reviews (5)
Rate recipe
Sometimes a dollop of sweetened whipped cream is all you need to top your favorite cake or other dessert. To make ahead, slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
This recipe is:
Quick
Nutritional Analysis: 2 tablespoons equals 57 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 6 mg sodium, 2 g carbohydrate, 0 fiber, trace protein.
Originally published as Sweetened Whipped Cream in Complete Guide to Baking , p143
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 26, 2011 by danielleylee
I make this every time I need whip cream ! Easy and delicious!
Reviewed on Aug. 19, 2010 by Sugarbearchef
This tastes wonderful, and is better for you than cool-whip. I used it in an icecream recipie and whipped it up in about 15 min using organic cream.
Reviewed on Nov. 26, 2009 by Traceann
I had never made homemade whipped cream before (why, I don't know, lol) and this recipe proved to me just how easy it was! And it turned out perfect my first try!
Reviewed on Nov. 26, 2009 by tracyjsj@hotmail.com
We made this for the first time on Thanksgiving night for our pies -- it was a hit! Very good, not too sweet. Will definitely make it again.
Reviewed on Jul. 14, 2009 by Erin.P.B.
Best whipped cream! Uses more powdered sugar than other recipes using cane sugar, but isn't too sweet. Great as an icing.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013