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Ina Garten Sweetened Whipped Cream

Ina Garten Sweetened Whipped Cream - recipe card
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Light, airy, and perfectly sweetened whipped cream that holds its shape beautifully. This classic topping uses cold heavy cream, a touch of vanilla, and just enough confectioners’ sugar to complement without overpowering. Ideal for pies, cakes, berries, or hot chocolate.

Ingredients

Scale
  • 1 cup cold heavy cream (preferably organic)
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract

Instructions

  1. Chill a large metal or glass mixing bowl and the whisk attachment (or beaters) in the freezer for 5 minutes. Cold equipment helps the cream whip faster and hold its shape longer, preventing it from turning grainy.
  2. Pour the cold heavy cream into the chilled bowl. Add the sifted confectioners’ sugar and vanilla extract. Sifting the sugar removes lumps and ensures it dissolves instantly.
  3. Beat on medium speed with an electric hand mixer or stand mixer, or whisk vigorously by hand. After about 2 minutes, the cream will start to thicken and form soft peaks that gently fold over when the whisk is lifted.
  4. Continue beating for another 1-2 minutes until the peaks hold their shape more firmly but are still smooth and pillowy. Stop immediately — overbeating causes the cream to separate into butter.
  5. Use the whipped cream right away, or cover and refrigerate for up to 2 hours. If refrigerated, gently re-whip with a whisk for 10-20 seconds to restore volume before serving.

Notes

Store leftover whipped cream in an airtight container in the refrigerator for up to 2 days. It may weep slightly but can be re-whipped briefly. Freezing is not recommended as the texture will break upon thawing. For a richer flavor, substitute half the vanilla with 1/2 teaspoon vanilla bean paste.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-sweetened-whipped-cream/