“This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.”
1 cup

Ingredients Nutrition


  1. Combine all ingredients.
  2. Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
  3. It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
  4. Once the cream is whipped, cover and store in the fridge.
  5. If it separates slightly, just rewhip to restore its thickness.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a