Stabilized Whipped Cream
The easiest stabilized whipped cream to make. Only 4 ingredients and no cream cheese, pudding or gelatin required!
Ingredients
- 1 cup (220g) whipping cream (cold, use straight from fridge)
- 1/4 cup (35g) powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Instructions
- In the bowl of a stand mixer or large mixing bowl if using a hand mixer, add all of the ingredients. Attach the whisk attachment.
- Whisk the mixture at medium-high speed. After about 2 minutes, it should start to get frothy and foamy, continue whisking for about 1-2 more minutes.
- At this point, medium peaks should be forming. Medium peaks will partially fall over. Stop here if you want that glossy dollop on a piece of pie, etc. If you want to pipe this, continue whisking for about another minute until stiff peaks form.
- Stiff peaks will not fall over. Stop whisking once the stiff peaks form otherwise you will overbeat your cream. *See notes
- Place into a piping bag and pipe immediately or store in the fridge for up to 5 days and enjoy!
Notes
*If you overbeat the cream and it looks kind of lumpy, you can try pouring an additional 1-2 tbsp of cream in. Fold this in. If this doesn't help, rather then throw it away, you can continue whisking until butter forms. The liquid left in the bottom of the bowl is buttermilk which can also be saved to use later.
Tried this recipe?Let us know how it was!