Sweet Whipped Cream

A slice of pecan-topped pie sits on a speckled plate with a dollop of sweet whipped cream and a light dusting of spice, set beside a large bowl of freshly whipped cream and the remaining pie on a wooden cutting board.

Sweet Whipped Cream made with Hiland Heavy Whipping Cream—light, fluffy & perfectly spiced for topping any dessert.

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Prep Time
5 Minutes
Total Time
15 Minutes
Servings
12

Ingredients

2 tbsp powdered sugar
1 tsp of vanilla
2 cups Hiland Dairy Heavy Whipping Cream
1 dash of nutmeg
1 dash of cinnamon

Directions

Place your mixing bowl in the freezer for 4 hours. Cold equipment helps the cream whip faster and fluffier.
Add ingredients to the chilled bowl. First add sugar, vanilla and spices. Pour in the cold heavy cream.
Whip the cream with either a hand mixer or stand mixer: Beat on medium-high. Hand whisk: Whisk vigorously (takes a bit longer but works!).
Know when to stop:
• Soft peaks: The cream barely holds shape and softly curls — great for topping pancakes or fruit.
• Medium peaks: Holds shape but tips fold over — good for most desserts.
• Stiff peaks: Very firm and holds its shape — good for piping.
• Stop immediately here; over-whipping turns it grainy and eventually into butter.
Use immediately or refrigerate. Fresh whipped cream lasts up to 24 hours in the fridge.

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