Stabilized Whipped Cream

The ideal cream to purchase when whipping cream is heavy cream with a high butterfat content (not whipping cream). Most heavy cream is about 36 percent butterfat, but bakeries often have access to 40 percent butterfat cream that has not been ultra-pasteurized. Cream will whip most readily and have the best flavor if it has not been ultra-pasteurized.

All cream whips best if it is as cold as possible, so it helps to refrigerate the mixing bowl or mixer bowl and the mixer’s beaters along with the cream. If you are whipping 1½ cups or less of cream, a handheld mixer works better than a stand mixer.