Basic Agave Vanilla Whipped Cream Recipe

It’s really easy to learn how to make whipped cream, and this recipe adds a little twist. Earlier this week I posted a [painfully simple] tutorial for making vanilla sugar. If you don’t have any on hand, just use regular sugar and a 1/4 teaspoon of vanilla extract to make this recipe.
Course Dessert
Cuisine French
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 424kcal
Author Stephanie Stiavetti


  • 1 pint heavy whipping cream VERY cold, like straight out of the fridge
  • 1 tablespoon light agave nectar (dark is too… dark tasting for this)
  • 1/2 teaspoon vanilla sugar or 1/2 teaspoon vanilla extract


  • Pour ice-cold whipping cream into a medium-sized mixing bowl. Add agave and vanilla sugar (or plain sugar with 1/4 teaspoon of vanilla extract).
  • Beat with a hand mixer until the cream starts to stiffen. You’ll notice that at first everything will flow around the beaters for a while and then suddenly seize and begin to clump together at about 30-45 seconds. This is when you want to stop – your whipped cream will still be light and airy at this point. If you beat it for two long, you’ll end up with butter!


Cream whips better when it's ice cold (not frozen, of course, but kept in the fridge right until into the time you whip it.)
You can use whatever sweetener you like here - brown rice syrup, golden syrup, powdered sugar, granulated sugar, etc. Just keep in mind that the darker your syrup or sweetener, the more it will color your whipped cream in the end.


Calories: 424kcal | Carbohydrates: 7g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 45mg | Potassium: 90mg | Vitamin A: 1750IU | Vitamin C: 0.8mg | Calcium: 80mg