Easy whipped cream with granulated sugar

Easy whipped cream is a universal favorite, beloved for its soft, light, and incredibly delicious qualities. In this detailed recipe tutorial, I’m excited to unveil the secrets to perfecting this delightful topping and to share a straightforward recipe that will instantly elevate your desserts to new heights! Whether you’re looking to top off a warm piece of pie or add a luxurious touch to a bowl of fresh fruit, this recipe is guaranteed to impress.

This easy whipped cream made at home is significantly tastier than store-bought options. My quick recipe is our most loved dessert topping, making fruit desserts richer, heavy desserts more luscious, and hot chocolate exceptionally special.

You’ll love making this easy whipped cream recipe because it requires only two ingredients and takes less than 10 minutes to whip up. What makes this recipe special is the type of sugar used. Unlike traditional recipes that call for powdered sugar or confectioners’ sugar, this recipe uses granulated sugar. The result is a smoother, more stable whipped cream with just a hint of sweetness.

Easy whipped cream recipe

Whipped cream ingredients

As mentioned above I love making my easy whipped cream with granulated sugar. But what about the other ingredients? Well, there’s no other ingredients but the whipping cream and the sugar. That’s right! This recipe requires just 2 ingredients!

For the whipping cream you can opt for regular whipping cream or heavy whipping cream. The first is lighter and chances are your whipped cream will lose shape and texture sooner than when using heavy cream which will hold up longer and tastes richer. So I always opt for heavy cream!

Equipment needed:

• Medium mixing bowl
• Electric mixer with beaters

Instructions to make whipped cream recipe

Before proceeding to prepare your easy whip cream, shake the can/box of heavy cream well for a minute to blend the fat and the liquid. This way, there won’t be any fat left at the bottom of the can. If there is some fat left on the bottom, the cream won’t be fat enough and won’t whip well.

1. Pour the chilled heavy cream to a chilled bowl.
2. Add sugar and beat with chilled beaters on medium-high speed until stiff peaks form, making sure the sugar has completely dissolved. Total time should be around 5 minutes.

Add preferred flavors if needed.

Tips for the perfect homemade whipped cream recipe

• The sugar: you can use white sugar or brown sugar. The latter will add a bit of color to your cream which will also be less sweet. Opt for granulated sugar with finer grains to ensure a smooth whipped cream and complete dissolution.
• Chill the beaters, the bowl and the heavy cream in the fridge for at least 2 hours. Start whipping the cream right after taking the ingredients from the fridge.
• Add sugar in small batches, whisking in between to ensure complete dissolution.
• Don’t overbeat the cream as it can turn into butter. Once soft peaks form, stop beating and use immediately.
• Rather than making large amounts of whipped cream at once, make smaller batches. It will be easier to whip, more stable and with better texture.

Recipe variations

• For a flavored whipped cream, add a teaspoon of vanilla extract, almond extract, maple syrup, peppermint or your preferred flavoring after the sugar is dissolved.
• Add cocoa powder or gently fold in melted and chilled chocolate for a rich chocolate whipped cream.
• Mix with mascarpone or cream cheese for a thicker and creamier whipped topping.
• For a dairy-free option, use coconut cream instead of heavy cream.

Serving suggestions for your DIY whipped cream

You can use this amazing cream to virtually any dessert and I found the best pair for it is fruit desserts. Whipped cream can be found in many tasty treats, like French cream puffs, birthday cakes, trifles or fruit tarts and we cannot imagine them without the cream.

This is a great frosting idea for cakes, especially for not so experienced home bakers. It comes up in just a few minutes and it’s so easy to spread on a cake, no special skills or tools are necessary. Check out this easy chocolate mousse cake I completely covered in this frosting in literally 2 minutes!

I also love adding it to cupcakes, brownies, mousse desserts, hot chocolate and coffee. I also use it in any cheesecake, cream pie or tiramisu cake I make, like this apple tiramisu and this raspberry tiramisu.

Frequently asked questions

What’s the secret for foolproof easy whipped cream?

I keep getting questions about how to whip cream correctly. Some of us spoil the whipped cream by not cooling it enough (or at all), others under whip or over whip it. No matter the mistake, the result is not what we expect and this can ruin a perfect dessert. So, which is the perfect whipped cream recipe?

I have a couple of “secrets” that always, with no exception, give me the perfect cream ever with just the right texture and prefect taste.

1. First, I cool the cream overnight. The cream must be whipped while very cold, I use it straight from the fridge. If not cooled enough, it won’t whip well and will stay soft no matter how much you beat it or how much sugar you add. Please note, freezing to cool the cream faster is not a solution, better keep it in the fridge over night.
2. Second, I use a cold bowl and cold beaters (you can keep them in the freezer for about 30 minutes before starting to whip or put them on top of a frozen bag of vegetables).

So the trick is to keep everything as cold as possible. A cream that is too warm will not be able to incorporate well the air you’re adding to it. As it will still whip up, it won’t grow in volume, nor have the desired texture as the cold cream would.

How much sugar do you add to whipped cream frosting?

Many people make whipped frosting with icing sugar but I personally prefer granulated sugar. I find the texture is a lot better as the granulated sugar slowly dissolves and incorporates into the cream so you’ll end up with fluffy, creamy, melt in your mouth whipped. You won’t feel the sugar at all as opposed to using icing sugar.

It takes a bit more time when using granulated sugar as you need to beat the cream until the sugar granules are completely dissolved. But it’s totally worth it! The perfect texture is soft to stiff, but it should never be crumbly or loose. We don’t want our lovely dessert to fall apart, do we?

The amount of sugar depends on everyone’s preferences as some people enjoy sweeter desserts and some other just slightly sweet. I found that the perfect balance for us is 1 to 2: for each cup of granulated sugar, I use 2 cups whipping cream. But I’ve also had good results with half the sugar too, when I needed to make this easy whipped cream for desserts that are already sweet like cupcakes or cakes.

Please note the amount of sugar will decide not only the level of sweetness but the texture of your cream too: whipped cream with more sugar will have a more dense, rich texture while creams with less sugar will be more airy and less rich.

What is the best way to make homemade whip cream?

You can use whatever you like: blender, hand mixer or stand mixer. But the whipping time depends a lot on the tool’s power so obviously, whipping by hand will not only take up a lot of your time but is an immense hand work too! So I always recommend a hand mixer or stand mixer, hand mixer being my favorite as I can move it around the bowl and capture all the cream and sugar while beating. If you use a stand mixer, you will probably have to stop half way through and scrape the bowl.

The heavy cream will double in size, so the bowl must be large enough to accommodate the growth.

What happens if I over beat?

You need to keep an eye on your cream and as soon as soft peaks form and the sugar is dissolved, you need to stop. Fluffy peaks can turn into a paste in a matter of seconds, ruining your cream. What happens is when overbeating the cream, the fat will separate from the water. Don’t worry, there’s no need to throw it away! Keep beating until it turns into a delicious homemade butter. The remaining liquid is the buttermilk we can use for delicious cakes, cupcakes or pancakes.

You can also try to rescue it by slowly adding heavy cream and a bit of sugar, continuing to whip until it comes together nice and fluffy. If that never happens after a few seconds, your cream is forever ruined and you’ll need to make peace with turning it into butter and buttermilk.

What can I add into the cream?

You can keep this easy whipped cream as is or flavor it during the last whipping stage, with just about anything:

• Extracts such as vanilla, orange, lemon, rum, or almond
• Cinnamon powder, cocoa powder or pumpkin pie spices
• A kick of alcohol such as whiskey, rum or liquor for a grown-up dessert

How to prevent the whipped cream from melting in hot weather?

If you make my easy whipped cream in a hot environment you might have some difficulties in getting it fluffy and keeping it from melting.

The secret is to chill the cream, the bowl and the beaters beforehand and then add a stabilizer, like a little bit of flour or milk powder, after beating the cream to soft peaks. This way, the whipped cream will keep firm at room temperature and can be piped onto your dessert.

Storing the homemade whipped cream

My easy whipped cream will keep well in the refrigerator for about 2-3 days, though it will decrease a bit in volume. No worries though, you can still whip it again right before using it.

You can also freeze leftover cream. Move to a freezer bag or an airtight container for long-time storage, up to 3 months. Thaw in the fridge for a few hours and whip again before using in recipes, using chilled beaters.

Frozen whipped cream is great for midweek desserts or drinks, but for special occasions I recommend making a fresh batch. The look will definitely look and taste better!

Other frosting recipes you will love:

• Simple cream cheese recipe
• Chocolate mousse recipe
• Easy chocolate buttercream

Homemade whipped cream is a versatile and delicious addition to any dessert. With just two ingredients, you can create a fluffy and creamy topping that will take your desserts to the next level. So next time you’re thinking about adding store-bought stuff to your dessert, consider making it at home instead. The results will be worth it!

If you enjoyed this recipe please let me know in the comments below and don’t forget to sign up to my newsletter to receive new delicious and easy dessert recipes straight to your inbox! Happy baking!