Stabilized whipped cream is the base to any whipped fresh cream needed in most of my recipes. It’s simply made of fresh whipping cream (35% fat) to which you add pure mascarpone. This will literally stabilize it, allow it to hold better peaks and also it will taste creamier and so delicious. You can add vanilla or any flavoring of your choice.
Stabilized Whipped Cream
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Stabilized whipped cream is the base to any whipped fresh cream needed in most of my recipes. It’s simply made of fresh whipping cream (35% fat) to which you add pure mascarpone. This will literally stabilize it, allow it to hold better peaks and also it will taste creamier and so delicious. You can add vanilla or any flavoring of your choice.
Ingredients
- 200 ml whipping cream, cold
- 250 grs mascarpone cream, room temperature
- 1 tsp of vanilla extract
Method
- 1)
To make the stabilized cream, place the mascarpone in a bowl and whisk until creamy.
- 2)
Use a rubber spatula to scrape the sides every now and then.
- 3)
You can use hand held whisks or use a stand alone machine with the whisk attachments.
- 4)
Add the whipping cream in one go and whip on medium-high until cream is thick and fluffy, about 5-7 minutes.
- 5)
Don’t over whip the cream as it’ll become butter.
- 6)
Gently fold in the vanilla or any flavoring of your choice.