Stabilized Whipped Cream
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cynthiajordan
Have you ever made homemade whipped cream, only to be left wondering why it loses its shape after a short while? This is the solution you've been searching for. In this recipe, the addition of cream cheese lends both structure and stability, ensuring that your whipped cream retains its perfect form, even after it rests. The creamy texture and subtle tang of cream cheese elevate the end result. But wait, we've got options! If you'd prefer to keep it classic, you can easily substitute the cream cheese with a touch of cornstarch for added longevity. Whichever path you choose, this recipe promises a delightful dollop of perfection for your pies, cakes, and fruits, or a decadent companion to your favorite hot cocoa.
This modified recipe allows you to make stabilized whipped cream with or without cream cheese, thanks to the optional addition of cornstarch. It's an excellent choice when you prefer the classic flavor of whipped cream without the cream cheese tang.
- Recipe Card
Recipe Card
ingredients
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 tablespoons cream cheese, softened
- Optional: 1 1/2 teaspoons cornstarch (if not using cream cheese)
Method
Step 1
about 15-30 minutes before you start. (This will help the cream whip faster and hold its shape.)
Step 2
Add cold heavy cream, powdered sugar, vanilla and softened cream cheese into the chilled mixing bowl. [Note: If you choose not to use cream cheese and want added stability, mix 1 1/2 teaspoons of cornstarch with the powdered sugar from step 3. Combine them well before adding to the cream.]
Step 3
Using an electric hand mixer or a stand mixer with a whisk attachment, start whipping the cream at low speed for about 30 seconds to 1 minute. (This will prevent splattering when you increase the speed.)
Step 4
Turn the mixer to medium-high or high speed and continue whipping. The cream will go through several stages: First, it will become frothy. Then, it will thicken to soft peaks. Finally, it will become thicker, and you'll see stiff peaks. This is when the whipped cream is ready. [Note: Be careful not to over-whip, as this can turn the cream into butter. Stop the mixer as soon as stiff peaks form, and the cream is thick and holds its shape.]
Step 5
Homemade whipped cream without cream cheese is best served immediately or refrigerated for a few hours before serving. If it softens in the refrigerator, you can give it a quick whisk to restore the texture.