Stabilized Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon dry milk
OPTIONS- read notes
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla or another extract
  1. One a high speed with a whip attachment on a hand-held blender or stand mixer.
  2. Place cold heavy cream into a metal or glass bowl/jar, add in the dry milk and whip on high until a peak forms when the whisk is lifted out of the cream, don't over mix or you'll have butter! Just whip it enough so ti's not "wet".
  3. If it's hot out, place a few ice cubes and 1/2 cup water and swirl it around to chill the bowl, dump the ice and water out and dry the bowl well. This will help the cream whip up quickly.
I don't always add powdered sugar, it all depends on how sweet I'd like the cream.
I also don't always add vanilla but I put it as an option,
there are so many flavors you can add to the whipped cream to customize it.
In the winter a drop of peppermint extract is nice, while in the summer lemon extract goes nicely when topping the whipped cream on fruit.
Recipe by Created by Diane at