Stabilized Whipped Cream

Tags: dessert - vegetarian - GF - GF Vegetarian - GF dessert
Active Time: 5 minutes
Passive Time: N/A
Serves: N/A

Whipped cream that holds its shape for days

Erren's Kitchen

• Heavy cream: 1.25 cups
  
  
• Powdered sugar: 6 - 8 tbsp
• Vanilla extract: 1 tsp
• Skim milk powder: 1 tbsp (aka nonfat milk powder or nonfat instant dry milk)

• Use cold cream and be careful not to overwhip
• Store in airtight container in refrigerator for 3-4 days
• This recipe makes about 2 cups
• Can also use a Kitchenaid instead of a food processor

1. Add cream to a food processor, then add powdered sugar (to taste), vanilla, and milk powder
2. Whip the cream until it thickens (this doesn't take long, so keep an eye on it)
3. When you run a spoon through it and it holds its shape without falling back into the gap, it's ready to go