Since we are making stabilized whipped cream we want heavy cream. Heavy cream has more milk fat (36%, instead of the 30% that whipping cream has) so it makes whipped cream that is thicker, richer, and holds its shape longer.
Heavy Cream - You may have seen both heavy cream and whipping cream at the store. This ingredient doesn't change the flavor at all! It is delicious and now we have whipped cream that we can use for a variety of things. Thankfully, it is an easy fix! By adding just one simple ingredient, the whipped cream can be stabilized where it holds up just as well as store-bought. This process is called weeping, and it can result in a messy, soggy dessert. Over time the liquid separates from the cream. There is only one problem with homemade whipped cream: It isn't as stable as store-bought. The flavor is so much better as it is just cream, sugar, and vanilla without any extra chemicals. I love to make my whipped cream from scratch instead of buying whipped topping from the store. My family likes to joke that pie is merely a serving vessel for the true star, whipped cream. Whipped cream is the perfect topping for so many dishes! From ice cream to pancakes, this fluffy, creamy topping can really make a dish special.
#Best whipped cream recipe how to#
Learn how to stabilize whipped cream with cream of tartar! One simple ingredient transforms fluffy, delicious whipped cream into something that will last for days.
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