Simple recipe for homemade whipped cream that uses brown sugar instead of powdered sugar. The taste is incredible- you’ve got to try this recipe!
Nellie introduced me to this lovely recipe for whipped cream when she made her Pumpkin Chiffon Cake and I was blown away! It’s so delicious I thought it needed a post of its own. It’s super simple to make and there’s something incredible about having real whipped cream on top of pies during the holidays. I love this variation with brown sugar- it adds a wonderful flavor. Enjoy.
Brown Sugar Whipped Cream
Brown Sugar Whipped Cream- 1 pint heavy whipping cream
- 1/2 cup brown sugar
- 1/2 tsp vanilla (I love using Vanilla Bean Paste!)
Combine the heavy whipping cream, brown sugar and vanilla in a mixing bowl. Beat on high 3-4 minutes, until stiff peaks form. Spoon a dollop on slices of pie when serving!
Whipped cream is best when served immediately.
Tip: Freeze the metal bowl and whisk beater of your electric mixer for 15-20 minutes before whipping up this cream and it comes together faster!
Ingredients
- 1 pint heavy whipping cream
- 1/2 cup brown sugar
- 1/2 tsp vanilla
Instructions
- Combine the heavy whipping cream, brown sugar and vanilla in a mixing bowl. Beat on high 3-4 minutes, until stiff peaks form. Spoon a dollop on slices of pie when serving!
- Whipped cream is best when served immediately, or within a couple hours.
- Tip: Freeze the metal bowl and whisk beater of your electric mixer for 15-20 minutes before whipping up this cream and it comes together faster!
Zoe Boazman says
I made this and it’s delicious. You don’t have to chill the metal. Lasts about a week for me.
Jessica says
I’m so glad you like it- and you’re right, you don’t have to chill the bowl for it to turn out well!