This recipe for sweetened whipped cream will solve all your problems on how to get whipped cream to hold it’s shape for days.
Have you ever tried to make a dessert using whipped cream that lost it’s shape in no time flat?
You are not alone, but I’m here to help you make perfect whipped cream that will not only hold it’s shape, but will stay looking beautiful for days.
I’ve seen a lot of whipped cream recipes that use gelatin, non dairy creamers and commercial cream stabilizers, but I find the best way to make whipped cream that tastes natural and keeps it’s creamy texture without falling flat is ordinary skimmed milk powder (If you can’t fine it in your supermarket, you can buy it here on Amazon).
It’s made from milk so it’s natural in flavor, but still stabilizes the cream to hold it’s chap for days.
Below are a few of my recipes that have been tried and tested using this recipe. I’ve given the amount of time it was stored in the fridge and the effects on the dish after storing.
My Dark Chocolate Cream Horns lasted for three days without losing it’s shape or effecting the pastry in any way.
My Peaches & Cream Cupcakes recipe also lasted for three days, but I have to say the cake was better on day two than three. That said, it still tasted good on day three.
My Pavlova recipe was good for two days before the meringue started getting soggy.
My Vanilla Cream Sponge Cake lasted three days with no effect on the cake or the cream.
My Classic Victoria Sponge Cake – This photo shoot for this post was done on two separate days and the whipped cream had no change what so ever (and that’s with forgetting to put the cake in the fridge over night)!
I use a food processor to make my whipped cream, but I’m sure a stand mixer or hand mixer would work just as well. My recipe makes about 2 cups of whipped cream
- 1¼ cup Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder aka nonfat powdered milk or Non fat Instant Dry Milk - on Amazon (see the link in the post above)
Add powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
Using a food processor, whip the cream until it thickens (this doesn't take long at all so check often). When you run a spoon through it, and it holds it's shape without falling back into the gap, it's ready to use.
This recipe makes about 2 cups of whipped cream.