What Kind of Sugar is in Whipped Cream for the Perfect Texture?

January 13, 2026 •

4 min read

According to a 2018 recipe by Sally's Baking Addiction, while some bakers prefer granulated sugar, confectioners' sugar is the clearer choice for larger whipped cream batches to avoid a grainy texture. Understanding what kind of sugar is in whipped cream and the role it plays is key to achieving light, fluffy, and stable results every time.

Quick Summary

Homemade whipped cream can be made with either powdered or granulated sugar, each affecting the final texture and stability. The optimal sugar choice depends on your desired consistency and how long the whipped cream needs to hold its shape.

Key Points

Powdered Sugar: Contains cornstarch for stability, ensuring whipped cream holds its shape and reduces weeping over time.
Granulated Sugar: Provides classic sweetness but may result in a slightly grainy texture, especially in larger batches or if not fully dissolved.
Optimal Texture: For a perfectly smooth, pipeable whipped cream, powdered sugar is the superior choice due to its fine particle size and fast dissolving time.
Chilling is Key: Using cold heavy cream and a chilled mixing bowl helps achieve maximum volume and prevents the cream from collapsing during whipping.
Sugar-Free Alternatives: Powdered forms of sweeteners like monk fruit, erythritol, or stevia are best for low-carb or keto whipped cream to ensure a smooth texture.
Add Sugar Strategically: Add granulated sugar early in the whipping process to give it time to dissolve, but add powdered sugar later to avoid deflating the cream.
Stabilizers: For extra stability, especially with granulated sugar, additional agents like gelatin can be used to ensure the whipped cream holds stiff peaks.

Whipped cream, a beloved topping for desserts and beverages, is surprisingly simple to make at home. The ingredients are minimal—heavy cream, a flavoring like vanilla, and, of course, a sweetener. The choice of sweetener, particularly the type of sugar, can significantly impact the final texture, stability, and smoothness. While the difference may seem subtle, especially in small, fresh-made batches, for those looking for professional, stable, or consistently smooth results, the distinction is critical.

The Case for Powdered Sugar (Confectioners' Sugar)

For many bakers, powdered sugar is the gold standard for whipped cream, and for good reason. Also known as confectioners' sugar, this finely milled product is more than just sugar.

The Power of Cornstarch

One of the main reasons powdered sugar is so effective is its inclusion of a small amount of cornstarch. This ingredient acts as a natural stabilizer, which is crucial for whipped cream that needs to hold its shape for an extended period. The cornstarch works by absorbing excess moisture from the cream, which prevents the whipped cream from 'weeping' or becoming watery and deflated over time. For decorators or desserts that need to be prepared in advance, this is a game-changer.

Beyond its stabilizing properties, powdered sugar's fine texture ensures a perfectly smooth, lump-free whipped cream. Its small particles dissolve instantly into the cold cream, eliminating any chance of the gritty, undissolved granules that can sometimes plague recipes using granulated sugar. The result is a uniformly creamy and luxurious mouthfeel that is ideal for frosting cakes, piping decorations, and serving with elegant desserts.

The Argument for Granulated Sugar

While powdered sugar offers specific benefits, many people use and prefer regular granulated sugar. The key distinction lies in the intended use and batch size.

Classic Sweetness and When It Works

Granulated sugar provides a clean, classic sweetness that some find superior to the slightly more subdued flavor of powdered sugar. For small batches of whipped cream that will be consumed immediately, granulated sugar often works perfectly. If you're simply adding a dollop to a bowl of fresh berries or a mug of hot chocolate, the subtle graininess that can occur is often unnoticeable or even adds a pleasant texture.

However, in larger batches or when the whipped cream is allowed to sit for a while, the larger crystals of granulated sugar may not dissolve completely. This can lead to a slightly grainy texture that is less desirable for more refined preparations. To mitigate this, some bakers recommend adding the sugar early in the whipping process to give the crystals more time to dissolve.

Comparison: Powdered vs. Granulated


Feature	Powdered (Confectioners') Sugar	Granulated Sugar
Texture	Ultra-smooth, no graininess	Can be slightly grainy in larger batches
Stability	Excellent, due to added cornstarch	Poor; prone to weeping and deflating
Dissolving	Very fast; dissolves instantly	Slower; requires more time and whipping
Best For	Piping, decorating, make-ahead desserts	Immediate use, small batches, casual toppings
Flavor	Mild and uniformly sweet	Pure, clean sweetness

Expanding Your Options: Other Sugars and Alternatives

Beyond the classic choices, there are other sweeteners that can be used to customize your whipped cream to different dietary needs and flavor profiles.

Brown Sugar

For a richer, more caramel-like flavor, brown sugar can be used. It adds a deeper sweetness and a light color to the whipped cream, making it a perfect accompaniment for desserts like pumpkin pie, gingerbread, or butterscotch treats. It's best to use a fine-grained brown sugar to reduce any potential graininess.

Sugar-Free Sweeteners

For those following a keto or low-carb diet, many sugar alternatives can be used. Powdered forms of sweeteners like monk fruit, erythritol (often branded as Swerve), or stevia are the most effective because they mimic the fine texture of powdered sugar and dissolve well without adding calories or carbs. As with any sugar substitute, the sweetness level can vary, so it's important to taste and adjust to your preference. Using a liquid stevia is also an option, but a powdered version is often recommended for better texture.

How to Make Stabilized Whipped Cream

If you need a whipped cream that will hold its shape for hours or even days, using a stabilizer is key. The easiest method is to use powdered sugar, as its cornstarch is a built-in stabilizer. For extra assurance, or if using a different type of sugar, you can add an additional thickening agent like unflavored gelatin.

To make stabilized whipped cream with powdered sugar and gelatin:

Bloom the gelatin: In a small saucepan or bowl, sprinkle one teaspoon of unflavored gelatin over cold water (about 1/4 cup) and let it stand for 5 minutes.
Dissolve the gelatin: Heat the gelatin mixture gently over low heat, stirring until fully dissolved. Let it cool to room temperature.
Whip the cream: In a separate, chilled bowl, begin whipping cold heavy cream with an electric mixer.
Add sugar and gelatin: Once the cream starts to thicken and form soft peaks, slowly pour in the cooled gelatin mixture and the powdered sugar while continuing to whip.
Finish whipping: Continue beating until stiff peaks form. Be careful not to over-beat, or the cream will become grainy.

Conclusion

When it comes to deciding what kind of sugar is in whipped cream, the answer is that it depends on the desired outcome. For a perfectly smooth, stable, and long-lasting whipped cream—ideal for decorating and make-ahead applications—powdered sugar is the best choice due to its fine texture and stabilizing cornstarch. For a quick, casual topping where immediate consumption is expected, granulated sugar is a perfectly acceptable and common alternative. Brown sugar and sugar-free options provide flexibility for special dietary needs or specific flavor profiles. By understanding the role each type of sugar plays, you can master the art of making the perfect whipped cream for any occasion. For more tips on whipping cream, this article from Simply Recipes provides further details on making great whipped cream.

Frequently Asked Questions

Yes, you can use regular granulated sugar, especially for small batches that will be served immediately. However, its larger crystals may not fully dissolve, leading to a slightly grainy texture in larger batches.

Powdered sugar is often preferred because it contains cornstarch, which acts as a stabilizer. This helps the whipped cream hold its shape longer and prevents it from weeping. Its fine texture also ensures a smoother, lump-free result.

Yes, powdered sugar contains cornstarch, which is a key stabilizing agent. Regular granulated sugar does not provide this same stabilizing effect.

Yes, you can make unsweetened whipped cream using just heavy cream and any desired flavorings, like vanilla. It is a simple and versatile option for balancing other sweet desserts.

Sugar substitutes like monk fruit and stevia can be used to make sugar-free whipped cream. It is best to use a powdered version of these sweeteners to ensure they dissolve properly and don't create a gritty texture.

The best way to prevent grainy whipped cream is to use powdered sugar, as its fine texture dissolves easily. If using granulated sugar, add it early in the whipping process and use very cold ingredients to help it dissolve completely.

For powdered sugar, add it once the cream has begun to thicken and form soft peaks. For granulated sugar, add it earlier in the process to give it time to dissolve completely.

Over-whipping cream, regardless of the sugar used, will cause it to separate and become grainy, eventually turning into butter. Stop whipping as soon as stiff peaks form.

Yes, brown sugar can be used to add a richer, more caramel-like flavor. It is an excellent choice for pairing with specific desserts like pumpkin or pecan pie.