Easy Stabilized Whip Cream Recipe
This stabilized whipped cream recipe holds its shape longer than regular whipped cream. Refrigerate leftovers for 3 to 4 days.
Servings 16 servings
Calories 57kcal
Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Chill a mixing bowl in the freezer for 15 minutes
- Add the cold heavy whipping cream to the bowl and immediately start mixing until soft peaks star to form (at about 1 /12 - 2 minutes)1 cup heavy whipping cream
- Add the powdered sugar, cream of tartar and vanilla extract and keep blending for an additional minute until stiff peaks form.3 tablespoons powdered sugar, ¼ teaspoon cream of tartar, 1 teaspoon vanilla extract
- Be careful not to over blend or it will start to break down and get lumpy.
Notes
Add 2 tablespoons cocoa powder for a chocolate version.
Store in the refrigerator for up to 3-4 days.
If it gets lumpy, try stirring in 1-2 tablespoons of additional heavy cream.
Variations of Stabilized Whipped Cream:
1. Swap the cream of tartar with 1 ounce of softened cream cheese.
2. Swap the cream of tartar with one teaspoon of unflavored gelatin powder mixed with 4 teaspoons cold water. You will need to let this mixture sit for about 5 minutes to “bloom.” It will be thick and start to look hardened. After the 5 minutes of “blooming”, heat it in the microwave for just about 5-10 seconds then stir it. don’t over heat it.
3. Swap the cream of tartar with one teaspoon of cornstarch.
4. Use 1 teaspoon of vanilla pudding mix instead of the cream of tartar.
Nutrition
Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 22mg | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.02mg
