It’s time for holiday recipes, you guys. Turkey and sides and veggies and pies! With those pies comes one of my favorites: freshly whipped cream.
Fresh whipped cream deflates so fast that you usually have to make it at the last-minute. And you don’t want to be whipping cream while also pulling hot things out of the oven and serving drinks and being a host, right? That’s where this little trick comes in. Adding just one stabilizing ingredient to your whipped cream will help it keep its shape longer.
I’m not talking about gelatin or gums, but just one extra addition: nonfat milk powder (or dry milk). It’s easy to find in stores, totally inexpensive, and should add a couple more days of lovely poofiness to your cream. Mine lasted three days in the refrigerator before being all eaten up.
Now you don’t have to resort to refrigerated whipped topping which isn’t nearly and rich and decadent as real whipped cream.
Sweetness note: my recipe for whipped cream uses a lot less sugar/sugar substitute than other recipes. I like my real cream to be a bit less sweet. It’s so rich anyway that the vanilla extract does the job all by itself. In fact, omit the sugar entirely if you prefer. The mellowness of the plain cream is dreamy against sweet backdrops.
Tips for whipped cream:
- Make sure the whipping cream is super chilled or it won’t thicken. Feel free to refrigerate your beater and bowl, too, if you want extra insurance.
- Buy cream that has very few ingredients, preferably just cream.
- Thicken the cream to your liking (harder or softer), but know that if you’re piping it, it’ll continue to stiffen as you work it. Stop when it’s slightly softer than you want it so you don’t even up with bits of butter to make it grainy.
- 1¼ cup heavy whipping cream (chilled)
- 2-4 Tbsp powdered sugar or powdered sugar substitute (to taste -- I use Swerve)
- 1 tsp vanilla extract
- 1 tsp nonfat powdered milk
- Add powdered sugar, nonfat milk powder, and vanilla extract to the cream in a mixer or food processor.
- Whip the cream, slowly increasing to high speed, until it thickens, about 3-5 minutes.
- It should form stiff peaks and hold its shape, but still be soft and not at all buttery.