Today, I'm finally sharing my best-kept secret for making some DIVINE tasting whipped cream. The key ingredient? Sweetened Condensed Milk. It's the ultimate ingredient that helps the cream taste richer -- almost the flavor of white chocolate ganache. The flavor fusion of cream, sweetened condensed milk and vanilla is luscious and dreamy on its own, but I like to finish it with a pinch of salt to subtly balance out the sweetness of the condensed milk and elevate the flavor even further. Get ready for compliments because everyone you serve it to will be asking for this recipe—I guarantee it!
Table of Contents
Why I Love this Recipe
- Easy and only takes minutes to make
- Irresistible Flavor - the combination of sweetened condensed milk, vanilla and airy whipped cream creates a delightful fusion of sweetness that's hard to resist.
- So versatile - a versatile topping that can enhance any cake, pies and pastries
Ingredients Used to Make Whipped Cream with Sweetened Condensed Milk
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store or other online retailers. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Sweetened Condensed Milk - Sweetened Condensed Milk is my secret ingredient for making whipped cream taste AMAZING. The rich, milky sweetness of the sweetened condensed milk almost makes the whipped cream taste like white chocolate, and also acts as a sweetener. I've used both the full fat and reduced fat kind.
- Vanilla Extract - this ingredient adds a touch of warm and aromatic flavors to the whipped cream. Be sure to look for pure vanilla extract and not the imitation kind.
- Pinch of Salt - I add a small pinch of salt at the end which acts as a flavor enhancer, subtly balancing the sweetness of the condensed milk and elevating the flavor profiles even further.
- Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.
- Piping Bag - If you plan to decorate desserts or pastries with your whipped cream, a piping bag will help you do exactly that. It provides precision and control when dispensing the cream onto your treats, allowing for beautiful and decorative designs. I used a disposable piping bag like this one.
- Piping Tip of choice - I used this Ateco 849 Closed Star Piping Tip.
The Best Ever Whipped Cream made with Sweetened Condensed Milk
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
- Pour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add the sweetened condensed milk and vanilla extract
- Add a pinch of salt.
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits, or hot beverages like coffee or hot chocolate.
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
- Yields approximately 2 cups of whipped cream