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Stabilized Whipped Cream

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
When whipped cream does not need to be made ahead or held at room temperature, it does not require stabilizers. 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/355 ml or less of cream, a handheld mixer works better than a stand mixer.

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