Stabilized Whipped Cream
If you love whipped cream but hate how it doesn’t keep its form this recipe is for you. Now there are a bunch of different ways to accomplish stabilized whipped cream. This method, however, I think is the easiest and has the most “real ingredients”. It’s also super easy and if you have a well stocked pantry you’ll have most of the ingredients whenever you’d like.
Servings Prep Time
4 10minutes
Servings Prep Time
4 10minutes
  1. Combine all the ingredients in a fairly decent sized bowl. It is recommended that you slowly try to mix the ingredients to minimize the powder that will fly when you start mixing.
  2. Whip ingredients together until the mixture starts to thicken and form peaks. Do NOT overmix as you will “break” the cream and get sweetened butter and buttermilk instead.
  3. I try to whip this until it forms stiff peaks because I am generally using this for decorating. Although this has become my standard whipped cream now even when just using for a topping.
  4. Scope or pipe out and enjoy.
Recipe Notes

If you’ve never made whipped cream before and are having trouble judging when the peaks are done forming, don’t worry.  Chances are you will break the whipped cream at least once in your life.  It’s just part of learning and that is okay.  I promise.  You will find that if you do this a bunch of times and pay attention you will get a feel for it.  Then it will become second nature.

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