Lightly Sweetened Whipped Cream

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold 1 cup (237 ml) 8.2 ounces 232 grams
superfine sugar 1 tablespoon 0.5 ounce 13 grams
pure vanilla extract 1 teaspoon (5 ml) . .


Make the Lightly Sweetened Whipped Cream

In a mixing bowl combine the cream, sugar, and vanilla and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.) Whip the mixture, starting on low speed and gradually raising the speed to medium-high as it thickens, until it mounds softly when dropped from a spoon, or, if piping it, just until stiff peaks form when the beaters are raised.