Stabilized Whipped Cream
Recipe by:Make fluffy whipped cream that does not weep. It just takes one simple addition to your recipe!
Ingredients
- 2 cups (480 ml) heavy whipping cream
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (0.75 g) cream of tartar
Instructions
- Pour heavy cream into a large mixing bowl. Using the whisk attachment of your stand or hand mixer, beat the whipped cream on medium-high speed until it begins to thicken.
- Add sugar, vanilla extract, and cream of tartar. Increase to high speed, and continue to beat until soft peaks form.
- Use immediately, or cover and store in the refrigerator for up to 3 days.
Notes
Yield: About 4 cups of whipped cream
Use cold cream and a chilled bowl for best results.
If you would like colored whipped cream, add 2-3 drops of food coloring at the same time as you add your vanilla. The color of the whipped cream will be pal. Adding too much food coloring could thin the cream and make it runny.
Storage: Whipped cream should be kept refrigerated in an airtight container, and will last for 2-3 days.
If your cream deflates, simply return it to a large mixing bowl and beat with an electric mixer on high speed. In just a minute or two, it will return to its nice, fluffy state.
Freezing: Whipped cream should be frozen in the shape you want to serve it, as it will not spread or pipe once frozen. Use a piping bag to create dollops of whipped cream that can be frozen and later placed on top of desserts. They will last in the freezer for up to 2 months.
Nutrition
Calories: 239kcal | Carbohydrates: 10g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 60mg | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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