This Molasses Whipped Cream is the quickest and easiest way to add a delicious homemade topping to any dessert. One Test Kitchen professional said this Molasses Whipped Cream is “delightful,” and that it’s a “good recipe to keep in your back pocket for any application,” so you’ll want to save this one in your recipe book. This Molasses Whipped Cream was made to pair with our Sliced Sweet Potato Pie, because it evens out some of the heavier spices in the pie, but this sweet topping would go well over any dessert. We haven’t met a pie or cake that isn’t more delicious with a dollop of whipped cream on top, and this Molasses Whipped Cream would be a fun, homemade topping to add to an ice cream sundae bar for the kids (or the adults!). The addition of molasses (pure cane syrup or sorghum syrup work, too) makes already-delicious whipped cream even better, and it brings homemade warmth that you just won’t find in a whipped cream can. You might want to double or triple this recipe because we have a feeling your family will be doubling or tripling up on scoops of this whipped cream atop their desserts. Warning: They may even want to eat it straight from the container. The key to making this whipped cream better than any you’ve had before is using chilled beaters and a chilled bowl for just-right temperature and consistency.
1 cup cold whipping cream or heavy cream
2 tablespoons molasses (not blackstrap), pure cane syrup, or sorghum syrup
1/2 teaspoon vanilla extract
How to Make It
Using chilled beaters and a large chilled bowl, beat cream with an electric mixer on high speed until thickened, 2 minutes. Add molasses, and beat until stiff peaks form, 2 minutes. Add vanilla extract; beat 1 minute. Cover and chill until ready to serve.