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Stable Whipped Cream

Appears in
Back to Baking
Back to Baking

By Anna Olson

Published 2011

  • About
Whether whipping cream to top a trifle, frost a cake, or simply serve alongside a bowl of fresh berries, we’ve all had the same issue—you whip the cream ahead of time and put it in the fridge for later, then what happens? It weeps, leaving a puddle of liquid at the bottom of the bowl, and as soon as you stir the whipped cream, it deflates.
Although the cream can easily be rewhipped and used right away, I have a great trick for stabilizing whipped cream so that you can whip it a full day ahead of when you need it and it will hold its body, including every swirl or dollop you make.

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