How To Make Stabilized Whipped Cream
This stabilized whipped cream recipe is perfect for whipped cream frosting or whipped topping for your favorite desserts
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
- 1¼ cup heavy cream also known as double cream chilled
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder (aka nonfat powdered milk or Nonfat 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 or mixer, 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 its shape without falling back into the gap, it's ready to use.
This recipe makes about 2 cups of whipped cream.
- Use Cold Cream. Chilled cream whips up the quickest.
- Be careful not to over whip - Whipped cream can easily go from cream to butter if over whipped. See the photos in the post and video for examples of what it looks like when it's whipped enough.
- Powdered skimmed milk Can be found in most supermarkets, but you can buy also buy it here on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases)
- To color your whipped cream, use gel or paste food coloring and add it before you start whipping. Adding it later may cause it to lose its structure. Don't leave in a hot environment for too long. The cream will soften too much or melt.
- Stored in an airtight container, this whipped cream stores well in the refrigerator for 3 or 4 days, but be sure to check the date on your cream before starting.
Calories: 156kcal | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 19mg | Potassium: 44mg | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 36mg