Stabilized Whipped Cream
Servings: 2 cups
Ingredients
- 1 cup heavy cream
- 1 tablespoon dry milk
OPTIONS- read notes
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla or another extract
Instructions
- One a high speed with a whip attachment on a hand-held mixer or stand mixer ( or whisk by hand)
- 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 it's not "wet".
- 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.
Notes
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.
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.