Sweetened Whipped Cream

Essential Technique

Preparation info
  • Makes about

    800 g

    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

Making perfect whipped cream and finishing a cake with it isn’t difficult, but you have to remember a few basic rules: keep everything cold and don’t over-whip. Softly whipped cream holds its shape well and doesn’t disintegrate on the outside of a cake.


  • 720 ml whipping cream, ice cold
  • 70 g sugar
  • 2


  1. About 30 minutes before whipping the cream, chill the mixer bowl and whisk in the refrigerator. Take out and put the cream, sugar and vanilla in the bowl and whisk once by hand to mix. Place on the mixer fitted with the whisk attachment and whip on medium high until you see traces of the whisk holding in the cream.
  2. Decrease the speed to medium and continue whip