Whipped Syllabub

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  • 2 C heavy cream
  • 2 lemons, juiced
  • 1 orange, juiced
  • 1 C Pioneer® Sugar
  • ½ C white wine


  1. Using an electric mixer, whip the cream on high until fluffy, but not stiff. (Hint: chill bowl and beaters briefly in freezer prior to use). 
  2. Combine the lemon juice, orange juice and Pioneer® Sugar with the wine, stirring to dissolve the sugar as much as possible. 
  3. Using a chilled wire whisk, lightly stir the juice mixture into the whipped cream until smooth and frothy. 
  4. Serve immediately in stemmed glasses or eggnog mugs.

Cooks Note

To make ahead, whip the cream and store in a tightly covered container in the refrigerator. Mix the juices, sugar and wine and chill apart from the cream. Stir mixtures together at serving time. Syllabub can be store separately for several days if desired.
Whipped Syllabub
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.