Stabilized Whipped Cream
Equipment
- hand mixer or
- sifter or
- kitchen scale for best accuracy
- small saucepan for gelatin or agar agar
Ingredients
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Stabilizer (choose one):
- ½ tsp cornstarch
- ⅛ tsp xanthan gum
- ½ tsp gelatin
- ⅛ tsp cream of tartar
- 1 tbsp instant vanilla pudding mix
- ¼ tsp agar agar
- 1 tsp meringue powder
Optional:
- ¼ cup heavy cream
- 1 tbsp powdered sugar
- 1 tbsp cold water, additional for gelatin
- 1 tbsp milk, additional for agar agar
Instructions
- Chill mixing bowl and whisk attachment for 15 min.
Prepare stabilizer:
- Cornstarch: Sift ½ tsp with ¼cup powdered sugar.
- Xanthan Gum: Sift ⅛ tsp with powdered sugar.
- Gelatin: Bloom ½ tsp in 1 tbsp cold water for 5 min, heat to melt, cool slightly.
- Cream of Tartar: Measure ⅛ tsp
- Instant Pudding Mix: Sift 1 tbsp with powdered sugar.
- Agar Agar: Dissolve ¼ tsp in 1 tbsp warm milk, heat for 10 to 15 seconds in microwave and cool.
- Meringue Powder: Sift 1 tsp with powdered sugar.
Whip Cream:
- Whip 1 cup cold cream, ¼ cup powdered sugar, ½ tsp vanilla, and stabilizer (except gelatin/agar agar) until soft peaks (1–2 min). For gelatin/agar agar, drizzle in at soft peaks. Whip to stiff peaks (2–3 min).
- If grainy, whip ¼ cup of additional cream with 1 tbsp powdered sugar to soft peaks and fold in.
Serve:
- Use immediately or refrigerate up to 24 hours.
Notes
- Cold Cream: Keep cream cold for best results.
- Avoid Clumping: Sift stabilizers to avoid clumps.
- Substitutions: Coconut cream (240 g) for dairy-free.
- Storage: Store refrigerated up to 24 hours; rewhip briefly if needed.
Nutrition
Serving: 0.5cup | Calories: 233kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 57mg | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.1mg
Servings: 4 Servings
Calories: 233kcal
