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–+ servings
Piped stabilized whipping cream on a blue and white plate.

Easy Stabilized Whipped Cream

Liz Mincin
An easy and stable whipped cream recipe - great for topping off desserts with a flourish.
4.5 from 6 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Servings 24 tablespoons
Calories 35 kcal

Equipment

  • hand held electric beater or stand mixer with a whisk attachment

Ingredients
  

  • 1 cup heavy double cream or whipping cream cold (fresh from the refrigerator)
  • 1 tablespoon powdered icing sugar
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions
 

  • Add the cream, powdered sugar and vanilla to the bowl of an electric stand mixer fitted with a whisk attachment. Alternatively, use a large bowl and a hand held electric whisk.
  • Beat on medium for a minute and then on high until thickened. This will depend on your mixer, but watch for the cream to start holding shape around the beaters. Test the thickness by stopping the machine and checking for stiff peaks.

Nutrition

Calories: 35kcalCarbohydrates: 0.5gFat: 3.3gSaturated Fat: 2.3gCholesterol: 13mgSugar: 0.5g
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