Stabilized Whipped Cream (Easy Whip Recipe)

This whip Cream is a foolproof recipe for Stabilized Whipped Cream. It’s also delicious and easy to make!

Course Condiment, Dessert

Cuisine Traditional

Keyword homemade whip cream, stabilized whipped cream, whip cream, whipped cream recipe

Prep Time 8

Total Time 8

Servings servings

Calories 112kcal

Author Dana @ ThisSillyGirlsKitchen.com

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.
2 cups heaving whipping cream, 4 tablespoons powdered sugar
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!
1 tablespoon cornstarch, 1 teaspoon vanilla bean paste

This does need to be refrigerated to last longer see my tips above on how to store.
You can easily make this different flavors by adding extracts or other mix-ins.
You can swap out vanilla bean paste for equal amounts of vanilla extract if you don't have that on hand.
Make sure you bowl and heavy cream are cold, I feel this produces the best whip cream.
If you like a less sweet version just use less powdered sugar.
You can also use regular granulated sugar as well, but we prefer powdered as you won't have any graininess in your recipe.