Brown Sugar Whipped Cream
Brown Sugar Whipped Cream is a twist on classic homemade whipped cream! All you need is brown sugar, heavy whipping cream, and vanilla extract. This whipped cream is so good on top of pumpkin pie, pecan pie, French toast, and more.
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Homemade whipped cream is so easy to make and it instantly fancies up any dessert (or breakfast-for-dinner situation). With a good hand mixer (or stand mixer) it takes just minutes to whip heavy whipping cream into fluffy perfection. Plus, when you make it yourself you have complete control over the ingredients list.
Why You’ll Love This Whipped Cream Recipe
- Change up the classic flavor of whipped cream with a caramel-y brown sugar concoction that is irresistible!
- This whipped cream can be prepared up to several hours in advance so you can use it on make-ahead recipes.
- It’s the perfect topping for Thanksgiving pies such as pecan pie or pumpkin pie. Yum!
The Difference Between Using Powdered Sugar and Brown Sugar in Whipped Cream
Homemade whipped cream is prepared with heavy whipping cream and powdered sugar (also known as “confectioners’ sugar”). The cornstarch in the powdered sugar lends some stability to the finished cream and the ultra-fine grain dissolves perfectly for a smooth finish. Granulated sugar can also be used with success. I usually alternate between the two.
So what about brown sugar? One of the primary differences is the pretty caramel color that the whipped cream takes on when brown sugar is used. And what about the flavor? I love how unexpected the flavors of brown sugar are here! It’s a tasty caramel-y surprise that keeps you coming back for more. Make it and taste for yourself!
Note that since brown sugar has a little more moisture in it, so will the final whipped cream. I found that this didn’t affect the final texture much.
Generally, whipped cream should be prepared a few hours in advance (or immediately before serving) for the best texture.
That being said, whipped cream made with brown sugar can be stored in the fridge for up to about five days. You might see some “weeping” and the texture won’t be as impeccable as fresh, but it’s a still a delicious treat. It’s honestly hard to avoid swiping a spoon into periodically!
Ingredients in Brown Sugar Whipped Cream
You need three simple ingredients to prepare whipped cream with brown sugar–plus a pinch of salt if you’d like.
Heavy Whipping Cream – See notes below on why you must choose “heavy cream” or “heavy whipping cream” to make homemade whipped cream. Use fresh heavy cream that is well-chilled for the best results.
Brown Sugar – While I used light brown sugar here, you can use either light or dark. Dark brown sugar will be a stronger flavor. Pack the sugar to measure it correctly (or use the weight measurement given in the recipe).
If you prefer a less-sweet cream, you can use as little as 2 tablespoons of brown sugar if desired.
Vanilla Extract – When making whipped cream, the flavor of the vanilla extract you use will really shine through. Use a high-quality extract and skip the imitation varieties.
Pinch of salt – I add a tiny pinch of regular table salt, but this is optional.
Why You Need “Heavy Whipping Cream” to Make Whipped Cream
If you are going to prepare homemade whipped cream, it’s important to start with the right ingredients.
You want to look for “heavy whipping cream” or “heavy cream” while grocery shopping. Each of these options will be at least 36% milk fat. You will find that higher-priced brands will contain slightly higher amounts of fat (check labels). I love the higher-fat varieties–they are more indulgent, but in the best way!
Now, things might get confusing when you see products labelled, “whipping cream” which sounds like a good choice. However, “whipping cream” is actually lower in fat and won’t yield the same results. “Whipping cream” contains only 30%-36% milk fat. This lower fat product doesn’t whip as well as heavy cream and the finished product will lack lift and stability.
For whipped cream, it’s essential to have the extra fat so you can get great texture and stability in the finished whipped cream. If you have purchased the wrong product, you can still try to whip it if you want or use it in a recipe like scones or a creamy soup.
It’s also worth noting that the heavy cream should be fresh. You will get the best results with a fresh bottle of cream.
What about half-and-half? Half-and-half cannot be used to make whipped cream. Save it for coffee creamer!
Equipment for Making Whipped Cream
Regardless of how your kitchen is stocked, you can likely make whipped cream! No electric mixers? Try a whisk and a bowl. No whisk? Find a jar with a lid and get shaking.
- Bowl and whisk: Use a chilled metal bowl and a whisk to make whipped cream by hand. It’ll take some time and is much easier if you can trade off with a friend.
- Electric mixer: Most home cooks opt for using a stand mixer or hand mixer to beat whipped cream to soft, medium, or stiff peaks in just minutes. If you are new to making whipped cream it can be easy to overdo it and end up with butter when using an electric mixer, so do be cautious.
- Mason jar: You can also use a mason jar to make whipped cream! It’s particularly useful if you want just a small amount. I do find it’s hard to achieve medium or stiff peaks with this method.
- Whipped cream dispenser: Another option is to use a whipped cream dispenser. These devices are handy for any time you want to easily pipe fresh whipped cream. Guests love it too.
I own a EurKitchen Whipped Cream dispenser like the one linked, but mine is aluminum instead of stainless steel. I’d suggest the stainless steel if you are interested in trying one of these–the quality is worth the extra cost. Note that you will need a fresh charger for each batch of whipped cream.
What Should I Serve with This Recipe?
My favorite pairings with this recipe for brown sugar whipped cream are fall pies such as pumpkin pie, pecan pie, and even apple pie. This is such a fun recipe to use for your Thanksgiving dessert table.
You can also use this caramel-y flavored cream on top of no-bake recipes (like pies and cheesecakes), milkshakes, pancakes, French toast, waffles, crepes, coffee, cakes, cheesecakes, fresh berries, and more.
Use it anytime you would reach for a can of whipped cream or the frozen whipped topping stuff!
How to Make Brown Sugar Whipped Cream
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Add cold heavy whipping cream to a large bowl along with brown sugar, vanilla extract, and a pinch of salt.
Use a hand mixer to whip the cream until it begins to thicken and “tracks” from the mixer start to form.
Check the whipped cream frequently once it thickens so you don’t accidentally overbeat it. Whipped cream is generally served with soft, medium, or stiff peaks.
Use the fresh whipped cream immediately or store in the fridge up to a few hours (for best texture) or up to five days.
Extra Tips for Success
Whenever I’m in the kitchen, I want recipes to turn out perfectly. Here’s some tips and tricks I have for preparing perfect whipped cream!
- Use fresh cream labeled “heavy cream” or “heavy whipping cream” for best results.
- Chill a metal bowl and the whisk used (this is applicable for stand mixers, hand mixers, and mixing by hand) for fifteen minutes before starting. This helps everything whip up quickly and stay stable.
- Don’t expect whipped cream to act like a buttercream frosting. While you can get great stability by whipping to stiff peaks and using a chilled bowl, whipped cream is still delicate. Don’t try to use whipped cream to frost a three-layer cake.
- Use a high-quality brand of cream for the best overall flavor.
- Skip imitation vanilla extract in favor of the real thing.
FAQS for Whipped Cream
Whipped cream is generally best prepared right before serving or within a few hours of serving. That being said, it does hold up pretty well in the fridge for up to five days. The texture won’t be as perfectly fluffy and you will notice some weeping (excess liquid separating from the cream), but it’s still tasty!
Yes! You can freeze rosettes of whipped cream (flash freeze and then pack them together to save space if you want) or just fill a freezer-safe container with extra whipped cream and pop it in the freezer. Thaw in the fridge. The texture will be good, just not quite as perfect as freshly made. If you like topping your morning coffee with a little whipped cream, freezing small quantities is the perfect solution!
If you’ve overwhipped a batch of whipped cream, you can still salvage it. Clumpy and stiff whipped cream can be helped, but if it’s turned into butter or almost-butter you will have to start fresh. For overwhipped cream, grab some more heavy cream and add a tablespoon or two to the bowl. Begin gently folding it in with a spatula. Don’t whip it, just fold gently. You may need to add several installments of heavy cream to get the texture right again. Add it in a tablespoon or so at a time.
Whipped cream is often used to “frost” no-bake desserts or sheet cake desserts such as Strawberry Poke Cake. While it works well for these types of recipes, whipped cream is generally not a good choice for frosting layer cakes or even piping on top of cupcakes. It’s pretty delicate and the weeping (separation of watery liquid from the cream) can present problems too. It can work if you opt to stabilize the cream somehow (usually by aid of pudding mix, gelatin, or cream cheese). Specific recipes that call for whipped cream as a frosting will provide guides on how long the dessert will last and the best advice for preparation and storage.
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Brown Sugar Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- ¼ cup brown sugar (light or dark)
- ¼ teaspoon vanilla extract
- pinch of salt (optional)
Instructions
- Add the cold heavy whipping cream to a medium bowl (a chilled metal bowl is ideal) along with the brown sugar, vanilla extract, and a pinch of salt (salt is optional).Prepare a hand mixer with the whisk attachment.Note: Alternatively, use a stand mixer (whipping will take less time) or a whisk and bowl (whipping will take more time, and a lot of muscle!)
- Turn the mixer on low and begin to whisk until the mixture starts to thicken and foam. Once the mixture is foamy, turn up the mixer speed on the mixer to medium. Watch the cream closely as it will begin to thicken and "tracks" from the mixer start to form. The amount of time this takes can vary depending on the quantity of cream and your mixer/mixer speed, but I find about 3 minutes is average.
- Once the cream is thick, stop your mixer periodically to check for peaks. Once you've achieved "soft peaks" (see notes below) either stop whipping or continue to whip and check the cream VERY frequently (every 10-15 seconds) until you've reached medium or stiff peaks.
How to tell if the whipped cream is ready:
- Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk.Soft peaks – Soft and billowy whipped cream. These peaks will flop right over. Excellent for scooping on top of desserts, but not ideal for piping.Medium peaks – Medium peaks hold their shape, but flop over a bit right at the top. Medium or stiff peaks are best for piping. I usually aim for medium peaks when I prepare whipped cream.Stiff peaks – A stiff peak of whipped cream holds its shape and does not flop at all. This is an ideal texture for piping. Be careful when aiming for stiff peaks because it's easy to overwhip at this point.Overbeaten – At this point, the whipped cream has become stiff and clumpy. Check my tips within the blog post for fixing overbeaten whipped cream.
- Use the fresh whipped cream immediately or see notes on how to store it for best texture.
