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Respected Contributor
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Registered: ‎07-18-2015

On Making WHIPPED CREAM... SEE UPDATE @ THE END POST

[ Edited ]

I am wondering if powdered sugar or plain sugar is best for making whipped cream.

So, if you make this what do you use?

I am making it tomorrow, to use as a topping for a, "Are You Kidding Cake"

TIA.

Honored Contributor
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Re: On Making WHIPPED CREAM...

POWDERED......plain may not dissolve, and leave you with a "grainy" topping

♥Surface of the Sun♥
Respected Contributor
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Registered: ‎06-29-2015

Re: On Making WHIPPED CREAM...

Hi, @Flatbush. I'm not a baking expert by any means, but have always used powdered sugar & a splash of vanilla.

If you don't have any powdered sugar, just throw your granulated sugar into the food processor and pulse. (don't ask me how I know this, lol!) 

 

Hope your cake turns out grand!

Muddling through...
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Re: On Making WHIPPED CREAM...

[ Edited ]

  fine white sugar

Respected Contributor
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Registered: ‎07-18-2015

Re: On Making WHIPPED CREAM...

@skatting44 


@sabatini wrote:

Hi, @Flatbush. I'm not a baking expert by any means, but have always used powdered sugar & a splash of vanilla.

If you don't have any powdered sugar, just throw your granulated sugar into the food processor and pulse. (don't ask me how I know this, lol!) 

 

Hope your cake turns out grand!


Never thought of this. Good tip. Thanks.

Honored Contributor
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Re: On Making WHIPPED CREAM...

[ Edited ]

@skatting44 wrote:

  fine white sugar


My Mom used to make her own with granulated sugar.  But i know they make a super fine sugar for cases like this.   Never saw her once  use powdered.  She made a great whipped cream. Me, I'd rather just buy whipped cream in a can.

Respected Contributor
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Re: On Making WHIPPED CREAM...

I've also made whipped cream using maple syrup. 

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Re: On Making WHIPPED CREAM...

@Etoile308 


@Etoile308 wrote:

I've also made whipped cream using maple syrup. 


Did you use the same amount  that you would have used for sugar? Didn't it make the whipped cream to liquidy?

Respected Contributor
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Registered: ‎01-04-2014

Re: On Making WHIPPED CREAM...

I remember using about a quarter cup of dark amber maple syrup and added less vanilla, maybe just half teaspoon. I was using it on pie slices so didn't need it as stiff as icing a cake, but I thought it was fine.

 

I've read about using Hershey's chocolate syrup also, but never tried it. 

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Re: On Making WHIPPED CREAM...

Powdered sugar gives you more body in your whipped cream. I usually add a drop of vanilla. Enjoy!