Brown Sugar Whipped Cream adds that special flavor to holiday pies! Made with just heavy cream, brown sugar & vanilla, you’ll love the flavor in this homemade whipped cream recipe!
Brown Sugar Whipped Cream
There’s something about making whipped cream from scratch that always makes it taste better but when you make this brown sugar cream you really see how true that is. Thanks to the molasses in the brown sugar, you get a depth of flavor that pairs well with everything. It’s perfect on holiday baked goods and pies!
Whipped cream recipe
I know whipped cream is a super easy-to-make recipe as-is but this flavorful sweet cream topping is so perfect that it deserves recognition on its own. Nellie introduced me to this lovely recipe for whipped cream when she made her Pumpkin Chiffon Cake and I was blown away!
Made in just a matter of minutes, it’s going to be a highlight of your next feast. Serve it up with pumpkin pies, warm cakes, or anything else you can imagine, and watch how seamlessly it blends together with your spiced desserts.
Whipped Cream with Brown Sugar: Just 3 ingredients
-Heavy cream: You will need 1 pint of heavy whipping cream, this will give you a large mixing bowl’s worth of whipped topping which should be plenty for just about anything you could need it for.
-Vanilla: Use ½ teaspoon of vanilla extract to help flavor the whipped cream. I like to use vanilla bean paste instead because it’s even more flavorful, but use what you have on hand.
-Brown sugar: You will need ½ cup of brown sugar to help flavor and sweeten the whipped cream. Use light or dark brown sugar depending on what you have on hand and you may notice it tastes even better with darker brown sugar.
How to make whipped cream
In a large mixing bowl combine the whipping cream, brown sugar, and vanilla.
Beat on high speed with an electric mixer for 3-4 minutes or until stiff peaks form.
Spoon a dollop of whipped cream onto your pies or desserts when serving.
Whipped cream is best when served immediately after making. Enjoy!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
If you want to make whipped cream ahead of time, you can, but you have to stabilize it. To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.
A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
BROWN SUGAR WHIPPED CREAM
- 1 pint heavy whipping cream
- ½ cup brown sugar
- ½ tsp vanilla
- 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.
Why is my whipped cream not forming peaks?
A good reason for this could be that your whipped cream wasn’t cold enough. A good tip is to make sure that your cream is as cold as possible, meaning straight from the fridge. Another good tip is to freeze your mixing bowl, beaters, or whisk for about 15-20 minutes before using so that everything the cream will touch is super cold too. The colder it is the faster the cream will come together.
How long will whipped cream stay whipped?
Homemade whipped cream can last about a day or two in an airtight or covered container in the fridge. After that, the fluffy texture will begin to deflate and the whipped cream will separate. You can freeze it in an airtight container for up to 3 months, just thaw overnight in the fridge before using.
Need ideas for recipes to serve with your whipped cream? Check out these fun suggestions!
- PUMPKIN PIE BARS
- SOUR CREAM APPLE PIE BARS
- PECAN PIE BARS
- SUPER EASY PEACH PIE
- EASY PUMPKIN COFFEE CAKE
- BANANA CREAM CHEESECAKES
- CREAMY BANANA PECAN PIE
- PECAN CARAMEL APPLE PIE
- BLUEBERRY CRUMB BARS
A simple idea for homemade whipped cream that uses brown sugar instead of powdered sugar. The taste is incredible- you’ve got to try this recipe!
Zoe Boazman says
I made this and it’s delicious. You don’t have to chill the metal. Lasts about a week for me.
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!
Thank you! I made this and used it on gingerbread muffins! WOWZA! WHAT A HIT!
A real keeper!
I’ve got a plan for this recipe. Thinking of omitting the vanilla, but folding in well-drained crushed pineapple to be used as a filling in a two layer sponge cake. Here’s hoping.
That sounds pretty delicious! Let us know how it turns out!
Definitely worth a try for those who haven’t tried. I ate half bowl before getting it on the pie where it belonged. Sweet breakfast topping for fruit dishes or danishes. It could also do serious damage on holiday pies. Pumpkin or pecan…. Mmmm choices
Glad you enjoyed it!