German whipped cream with vanilla extract and icing sugar, also known as Schlagsahne, is a delicious version of traditional whipped cream. This type of smooth whipped cream is often used as a topping for desserts, cakes, drinks, and other sweet treats. Perfect for cream cakes such as black forest cake!
Germans love whipped cream
“Aber bitte mit Sahne” is a famous German song by Udo Jürgens translating to “but please with cream” and Germans do live by it for sure. All cake slices are offered with a dollop of Schlagsahne in German cafés, even if the cake is a cream cake (Sahnetorte) such as Käse-Sahne-Torte, black forest cake, or Bienenstich.
Why you’ll love this recipe
- Versatile, staple recipe
- Quick and easy
- Cream – You’ll need chilled heavy cream.
- Sugar – Icing sugar works best as it dissolves easily but you can also use castor or granulated sugar for this recipe. If you prefer a natural sweetener I suggest using maple syrup or stevia.
- Vanilla – Vanilla extract or fresh vanilla beans give the Schlagsahne a rich flavor. You can also use vanilla essence if needed. You can also use cinnamon extract to add a festive flavor.
How to make Schlagsahne
- Add ingredients to bowl: Pour the cold heavy cream, icing sugar, and vanilla extract into a chilled mixing bowl.
- Whip on low: Begin whipping the cream with an electric mixer on low speed to avoid splattering.
- Increase speed: Gradually increase the mixer speed to medium-high. Whip until you achieve soft peaks. This means the cream will hold its shape but still have a slightly billowy texture.
- Serve: Use the whipped cream immediately as a topping for cakes, pies, fruit, or any dessert you prefer. It’s best served fresh.
- Chill your bowl: Place a mixing bowl in the refrigerator for about 15-20 minutes. Cold equipment helps the cream whip faster.
- Don’t overmix: Keep a close eye on the cream while whipping as it can go from soft peaks to over-whipped (turning into butter) quickly.
You can use German whipped cream in a variety of desserts from layered cream cakes such as the popular black forest cake to filling pastries such as German cream puffs (Windbeutel). Or simply make a batch of Schlagsahne as a side or topping for your favorite baked goods, dessert, or drinks. Here are few examples:
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Homemade whipped cream typically lasts for about 2 to 3 days when stored in the refrigerator in an airtight container.
No, when whipped cream is frozen and then thawed, its texture becomes grainy and unpleasant.
Previously frozen heavy cream will behave the same way as refrigerated cream, and will still whip into stiff peaks.
German Whipped Cream (Schlagsahne)
- 1 cup heavy cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- In a medium chilled mixing bowl, pour in the 1 cup heavy cream, 1 tsp vanilla extract, and 2 tbsp icing sugar.2 tbsp icing sugar, 1 tsp vanilla extract, 1 cup heavy cream
- Begin whipping the cream using an electric mixer on low speed to fully combine all ingredients. Increase the mixer speed to high and continue whipping. Watch closely as the cream thickens, making sure not to overwhip. It should form stiff peaks that hold their shape.
- Taste the whipped cream and adjust the sweetness or vanilla flavor if needed by adding more icing sugar or vanilla extract. Serve immediately.