Versatile and impressive this how to make stabilized whipped cream tutorial will come in handy for all your fancy baking needs, such as Black Forest Cake or Cream Puffs!
Making your own homemade whipped cream is a treat. It tastes delicious, and doesn’t take long. The problem though, is that if you don’t use it right away, it will deflate and fall, and get running after only a few hours. This how to make stabilized whipped cream tutorial is a step by step guide to making your own that will hold its shape for DAYS, and can be used in lots of different applications, like cake decorating, or making fancy French patisserie, like cream puffs or eclairs!
Made without puddings or artificial stabilizers, you probably have the simple ingredients at home right now!
I haven’t done a how-to in a long while, and it is one of the series you have all asked me to bring back. I’m so pleased you enjoyed them all, and if you want to look back on all the past how-to’s, check out the entire category on how-to recipes! Each of these has helped make me a better and more efficient cook, and I hope you will feel the same.
You only need four ingredients in this whole process – heavy whipping cream, sugar, cornstarch and vanilla. I recommend using heavy whipping cream because of the additional fat content over “regular” whipping cream. That 6% can make a huge difference in the overall stability of the whipped cream.
In your saucepan, you will create a stabilizing “base” for the whipped cream by bringing to a simmer the sugar, and cornstarch, whisked together, and 1/2 cup of the heavy whipping cream. Whisk constantly until the mixture begins to simmer and thicken. It will take just a couple of minutes. Once it resembles tapioca pudding, without the pearls, you can remove it from the saucepan and allow it to cool for about 30 minutes.
Once the base has cooled, pour the remaining chilled heavy whipping cream into a large bowl, and begin to whip it. Once air bubbles start to form, add in the base a spoonful at a time, until it has all been incorporated.
Just before you have reached the soft peak stage, add in the vanilla, and beat until the whipped cream has reach soft or medium peak stage.
And there you have it! Do one final scrape of the bowl, to make sure that no whipping cream has escaped, and then cover and chill until you are ready to use.
I have most recently used stabilized whipped cream in my strawberry cream puffs from last week’s post. And from the post on my nearly authentic Black Forest Cake.
How To Make Stabilized Whipped Cream
- 3 cups Heavy Whipping Cream, chilled
- 1/3 cup White Sugar
- 1 Tbsp Cornstarch
- 1 1/2 tsp Vanilla
Whisk the sugar and cornstarch together in a saucepan and whisk in 1/2 cup of the heavy cream. Bring the mixture to a simmer, whisking constantly until the mixture begins to thicken, about 3-5 minutes. Set it aside to cool completely, about 30 minutes.
Using a stand mixer with the whisk attachment, whip the remaining 2 1/2 cups of the heavy cream until it is begins to get very frothy. Add in the cooled sugar/cream mixture. And beat the whipped cream until soft peaks form. Chill until ready to use, or use immediately.