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Stabilized Whipped Cream

Stabilized whipped cream is whipped cream with added corn syrup. The corn syrup helps keep the whipped cream from melting for a long period of time, making it ideal for filling and frosting cakes.

1 pint heavy whipping cream
¼ cup confectioners’ sugar
2 teaspoons vanilla extract
¼ cup light corn syrup

stand mixer with whisk attachment or hand mixer and a large bowl
dry measuring cups
liquid measuring cup

1. Beat whipped cream until soft peaks form, adding confectioners’ sugar and vanilla extract.
2. Beat in light corn syrup until stiff peaks form.

Yields about 4 cups

© 2009 by Allison Lattman

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