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Sweetened Whipped Cream for Coconut Cream Cupcakes


Use sweetened whipped cream in our Coconut Cream Cupcakes recipe.

  • Yield: Makes enough for 18 cupcakes


  • 2 cups heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon pure vanilla extract


  1. Place heavy cream in the chilled bowl of an electric mixer fitted with a chilled whisk attachment. Beat on medium-high speed until cream starts to increase in volume, about 30 seconds. Add sugar and vanilla and continue beating until soft peaks form, about 1 minute more; do not overbeat.

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