Whip Cream, foolproof recipe for stabilized whipped cream with a festive touch!
Whip Cream is delicious and easy to make!
Stabilized whipped cream, this recipe for homemade whipped cream has an added ingredient to make it melt-proof. Plus, a touch of cinnamon because, why not!
This whipped cream recipe would be a yummy topping for hot chocolate, pudding, cupcakes, a poke cake, pie, anything that needs whipped cream really. Or, you can just eat it with a spoon too… who am I to judge?
Take me to the recipe for Whip Cream already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Whip Cream – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
What is stabilized whipped cream?
It is just basic whipped cream with something added to it to make it stay stiff and have a better chance of not melting when being left out. Normally, regular whipped cream will start to droop a few minutes after piping or dolloping on your favorite goodies.
What is added to this recipe to make it stabilized?
I went the easy and fast route of adding powdered sugar and cornstarch. Other recipes will call for different ingredients like gelatin, which I don’t normally have on hand.
I think this recipe is very accessible to just about everyone since cornstarch tends to be a staple in most kitchens.
Homemade whip cream has never been easier to make!
How to make Whip Cream:
In a stand mixer (you can also do this with a hand mixer), add heavy whipped cream to the bowl. On stir setting, slowly add powdered sugar.
Crank speed to medium-low and form soft peaks.
Slowly add the cornstarch and vanilla.
Continue to whip until hard peaks are formed.Just until the whipped cream will stand up on its own.
Do not over whip or you will make yourself some butter! (Which is actually super delicious, but that’s another post!)
Alternatives and Add-Ons:
This recipe is easily customizable.
Add cinnamon 1/2 tsp with the cornstarch and vanilla and turn this is to a fall treat!
Or add 1/4 – 1/2 teaspoon of peppermint, almond, or lemon extracts for a fun and unexpected twist! Add a little, taste and add more if needed.
Add in finely crushed Oreos and boom, instant “grey stuff” from Beauty and the Beast… you know, “Try the grey stuff it’s delicious!”. AND, it IS delicious, you’ve been warned!
As you can tell, this recipe really can’t get much easier. All you do it whip up some cream, add a few pantry staples and you’re done!
Every time I use this whipped cream on a dessert I like to add another little dash of cinnamon on top, I just think it looks super pretty!
Desserts using whipped cream from my favorite bloggers:
Tools used to make Whip Cream:
- Stand mixer, for whipping!
- Hand mixer is a great alternative for the stand mixer
- Vanilla Bean Paste, I ALWAYS use this in any recipe that calls for vanilla, unless I want to keep something super bright white, then I will use clear vanilla extract. Trust me, splurge on vanilla bean paste, it’s life-changing.
- Piping Bag to help decorate your goodies.
- Star tip, this is the size tip I used for the pictures on this post in case you were wondering.
- Saigon Cinnamon, If you want to add cinnamon I tend to think this is the best cinnamon to use.
Stabilized Whip Cream
- 2 cups heaving whipping cream
- 4 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or extract
- 1/2 teaspoon ground cinnamon
- Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.
- Slowly add in the remaining ingredients until incorporated and whip until hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have butter!
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