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Old-fashioned Whipped Cream

Makes 2 cups


  • 1 cup Australian thickened cream
  • 60g Australian unsalted butter
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon caster sugar
Download Recipe (PDF)


  1. Place 1/4 cup cream and butter in a small saucepan and heat, stirring continuously, until butter melts. Pour into a small jug and allow to cool to room temperature before adding vanilla essence. With a cold mixing bowl and beaters, beat remaining cream and sugar until beater marks begin to form in cream while beating. With the beaters on lowest speed, gradually add butter mixture in a slow steady, stream. Beat until stiff peaks form. Cream can be stored refrigerated for up to 2-3 days. Use cream on scones or to fill a cake.


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