Stabilized Whipped Cream
This Whipped Cream is great for serving desserts with whipped cream topping, especially if you prefer a lightly sweetened and flavored topping. It will hold up well for a few hours and is best kept very cold.
Quantities are easily adjusted proportionately to how much Whipped Cream you will need. The stabilizer element of this Whipped Cream is easy to make in advance and stores well in the freezer. I recommend making a double batch to be ready for your next Whipped Cream need.
Sweetened whipped cream that will not collapse too quickly.
- 1/4 cup Heavy Whipping Cream
- 2 tbsp White Sugar
- 2 tsp Cornstarch
- 1/2 tsp Vanilla Extract
- 1.75 cup Heavy Whipping Cream
- 1/3 cup Whipped Cream Cornstarch Stabilizer
Mix sugar and cornstarch well, then stir in 1/4 cup Heavy Whipping Cream in a small saucepan.
Cook over medium heat until bubbling. Simmer until liquid is completely thickened and translucent, about 2 minutes.
Stir in vanilla and pour mixture into a small bowl. Refrigerate to cool more quickly.
Allow about 30 minutes for stabilizer to cool sufficiently.
In a chilled mixer bowl and using the whisk attachment, whip the 1 3/4 cups Heavy Whipping Cream until the beater begins to leave a trail in the cream.
Add the Cornstarch Stabilizer and continue whipping to desired consistency. Do Not Overbeat.
Yields approximately 4 cups of Whipped Cream.