The recipe is for a sweetened, stabilized whipped cream without gelatin. It’s the perfect topping for cakes, cupcakes, pies, no-bake desserts and more.
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Prepare the whipped cream. Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
Whipped cream must stay refrigerate. Hot or humid climates are no good for whipped cream.