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Whipped Cream


This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes. This recipe is from "Martha Stewart's Cupcakes."

  • Yield: Makes about 4 cups

Source: Martha Stewart's Cupcakes


  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar, sifted


  1. Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.

Cook's Notes

Whether you use a handheld whisk or an electric mixer to whip the cream, be sure not to overmix, or the consistency can become grainy. For unsweetened whipped cream, simply omit the sugar.

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