Stabilized Whipped Cream For Easter 2024, I made a box lemon cake and frosted with the following recipe adding 1/2 teaspoon Cream of Tarter to the ingredient list.
Stabilized Whipped Cream
INGREDIENTS:
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- pinch kosher salt
- 1/2 teaspoon cream of tartar
DIRECTIONS
Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream, whip up faster and with more volume.
Once chilled, add the cream cheese and sugar to the bowl.
Mix on medium-high speed until fully combined and no lumps remain.
With the mixer off, pour in the heavy cream, vanilla, salt and cream of tartar.
Resume mixing on medium speed until soft peaks have formed (peaks droop lightly).
Stop the mixer.
Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese with the mixer back on medium speed mix until stiff peaks have formed.
NOTES:
- Ratio: For each cup of heavy whipping cream, add ¼ teaspoon of cream of tartar along with the confectioner’s sugar when whipping.
1 cup cold heavy whipping cream ;
3 tablespoons powdered sugar ;
1/2 teaspoon vanilla (optional) ;
1/4 teaspoon cream of tartar
- The problem with homemade whipped cream is that it isn’t as stable as store-bought. Over time the liquid separates from the cream. This process is called weeping, and it can result in a messy, soggy dessert.
- Cream of Tartar – This is the magic ingredient that stabilizes the whipped cream. Cream of tartar keeps the protein molecules in the cream in place, which provides structure to the water and air bubbles in the whipped cream, holding them together instead of allowing the water to seep out.
- Cream of tartar transforms fluffy, delicious whipped cream into something that will last for 2-3 days.
- You can color whipped cream by adding 2-3 drops of food coloring at the same time as you add your vanilla. Gel coloring can also be used. The whipped cream will be pale in color. Adding too much food coloring would thin the cream and make it runny.
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