Whipped cream - with stabilised option

Name: Whipped cream - with stabilised option
Prep time: 5 min
Total time: 5 min
Cuisine: Australian, British, French
Ingredients: 1 cup heavy / thickened cream or whipping cream (, cold - NOT pouring cream! (Note 1)); 1/2 cup icing sugar/powdered sugar (, sifted, sub 2 tbsp white sugar (Note 2)); 1 tsp vanilla extract (my standard) (- best economical option); 1 tsp vanilla bean paste (- my most used "good" option); 1 vanilla pod (, seeds scraped (PREMIUM option))

Instructions

Prep:5min

Recipe video above. My recipe for whipped cream that I use for "everything". It's actually Chantilly cream, the French name for whipped cream that's lightly sweetened and flavoured with vanilla. Use to decorate cakes, pipe onto cupcakes, dollop on fruit and swirl onto sundaes!⚠️ IMPORTANT: You MUST use whipping cream, not pouring cream that cannot be whipped! Check the carton label - they should say if the cream is for whipping. Some readers have had issues with the cream not whipping and I suspect that is the reason. 😢Yield - Cream doubles in volume when whipped. So 1 cup cream (250ml) = 2 cups whipped (500ml).** See separate recipe here for STABILISED WHIPPED CREAM that will hold its form for 2 - 3 days, this is super handy!**

Updated at: Fri, 15 Aug 2025 00:35:42 GMT