How to make stabilized whipped cream?

For every cup of heavy cream, add 1/4 - 1/2 teaspoon cream of tartar along with the powdered sugar when whipping. At the market, you can find this ingredient where the dried spices are.

Can I use a food processor to make whipped cream?

Yes, you can. But the texture will be denser and less airy compared to using beaters or a metal whip. Here's how to do it: Add heavy cream, powdered sugar, vanilla extract, and cream of tartar (if using) to the bowl of the food processor. Process about 1 to 2 minutes, watching carefully, until the whipped cream becomes thick and fluffy.

What happens if you underbeat or overbeat whipped cream?

Underbeaten whipped cream won't have the strength to keep its shape. It will wilt, deflate and become runny. But overbeaten whipped cream will start turning into butter. It will have a curdled, grainy texture.

How to fix deflated whipped cream?

You can fix it by gradually adding in more cold heavy cream. Depending on how deflated it is, it may take 25% to 50% of the original amount of cream to fix the batch. With the mixer on low speed, drizzle in 1 - 2 tablespoons (un-whipped) cold heavy cream. Keep adding cream until the batch regains a fluffy cloud-like texture.

Can homemade whipped cream be frozen?

Yes, it can. Line a baking tray with parchment paper. Spoon or pipe dollops of whipped cream onto the tray. Freeze overnight. Peel the frozen dollops off the parchment paper. Transfer them to an airtight container or zip-top freezer bag. Freeze up to 3 weeks. When ready to use, thaw it for 15 to 20 minutes.

Homemade Whipped Cream

Name: Vanilla Whipped Cream
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup cold heavy whipping cream; 1/4 cup powdered sugar*; 1 teaspoon pure vanilla extract; 1/4 teaspoon cream of tartar (optional – for stabilizing the whipped cream)

Description

Vanilla whipped cream is luscious, light and fluffy. It can be stabilized with an optional sprinkle of cream of tartar. Spread or pipe it onto desserts. Or serve the topping in dollops with perfect peaks.

Ingredients

Units Scale

1 cup cold heavy whipping cream
1/4 cup powdered sugar*
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional – for stabilizing the whipped cream)

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Instructions

RECIPE PREP: Chill your mixing bowl and wire whip (or beaters) in the freezer for 15 minutes.

Pour cold heavy whipping cream into the chilled mixing bowl with whisk attachment. Add in powdered sugar, vanilla extract, and cream of tartar (optional).
Start beating on medium speed, then increase the speed to high until the whipped cream has thickened and medium/stiff peaks form. Be careful not to over-whip.
Serve immediately or transfer to an airtight container and refrigerate. If it’s been stabilized with cream of tartar, it can last in the fridge for up to 4 days.

Equipment

Stand Mixer

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Notes

* For thicker whipped cream frosting: use 1/2 cup powdered sugar instead of 1/4 cup.

Serving amount: When heavy cream is whipped, it doubles in size. One cup of heavy cream will produce about 2 cups of whipped cream.

Why use cream of tartar? For stabilized whipped cream that’s denser, doesn’t deflate quickly and can hold its shape. It can be piped, lightly spread, and served in dollops with perfect peaks. And when making the whipped topping ahead of time, cream of tartar can help it can last in the fridge for up to 4 days.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Desserts
Method: Mixer
Cuisine: American, French, Italian