Stabilized Whipped Cream

Making your own Whipped cream isn’t difficult, but if you’ve made whipped cream from scratch, chances are you’ve noticed that it can become watery overnight.

Here’s how to make your own stabilized whipped cream, so it will last as long as that cream pie you worked so hard on! The trick to light, fluffy whipped cream is ensuring that you chill the bowl AND the beaters prior to starting; about 15-20 minutes in the freezer will do the trick!

See Also: Coconut Whipped Cream (non-dairy)

© Can Stock Photo Inc. / Magone

3 thoughts on “Stabilized Whipped Cream”

  1. Now is a good time to ask for that immersion blender for Christmas. Makes so many “whipped” quicker and faster. Love mine.

    Use it for creamy soups, shakes, puddings as well. Easier to pull out and clean.


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