Feel free to add 1 to 2 tablespoons crème de cassis, Chambord, or another berry liqueur, or an eau-de-vie. Or try rose or orange flower water. You might even fold in very finely ground amaretti cookies.


  • 1 cup heavy (whipping) cream
  • 1 to 2 tablespoons confectioners' sugar
  • 1/2 teaspoon pure vanilla paste or vanilla extract


Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it begins to thicken. Add the sugar and vanilla and beat just until the cream forms soft peaks when the beaters are lifted. (The whipped cream can be made up to 4 hours ahead and refrigerated, tightly covered.)

Makes about 2 cups

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Submitted 6/10/06.
Source: Luscious Berry Desserts
Submitted By: Brandon Smith

Slightly Sweetened Whipped Cream