+

Make-Ahead Whipped Cream

Ingredients (4)

  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 cups cold heavy cream
  • 1 1/2 teaspoons pure vanilla extract
Try Amazon Fresh
Nutritional Information
  • Calories277
  • Fat26.42g
  • Saturated fat16.45g
  • Trans fat
  • Carbs9.48g
  • Fiber0.01g
  • Sugar8.73g
  • Protein1.47g
  • Cholesterol97.82mg
  • Sodium27.33mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Make-Ahead Whipped Cream

Typically, you make whipped cream just before you serve it—if it sits around it gets runny in no time. This make-ahead version, though, stays fluffy. You start by cooking some of the cream with cornstarch to create a paste. Cooled, this paste is whipped into the rest of the cold cream, stabilizing it for up to 3 days in the fridge or for a few hours out at room temperature. You can use this longer-lasting whipped cream in place of regular in pies (our Chocolate Mousse Pie, for instance), cakes (this White Cake with Lemon-Lime Curd is ideal), or good old Strawberry Shortcakes. This recipe makes enough whipped cream to frost 1 (8-inch) layer cake.

Tips for Christmas

Instructions

  1. 1Place the sugar and cornstarch in a small saucepan. While stirring constantly, pour in 3/4 cup of the cream. Place the pan over medium heat and, stirring constantly, bring to a boil (it will be lumpy, but will smooth out). Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes. Meanwhile, place the remaining 2 1/4 cups cream in the bowl of a stand mixer and refrigerate.
  2. 2When the cornstarch mixture has cooled, fit the chilled bowl of cream onto the stand mixer. Using the whisk attachment, whisk on medium speed until tracks begin to show in the cream, about 2 minutes. With the mixer still on, slowly add the cornstarch mixture and continue whisking until stiff peaks form, about 1 to 2 minutes more. The whipped cream can be refrigerated in an airtight container for up to 3 days or left out at room temperature for up to 3 hours.
Load Comments

Recommended from Chowhound

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer
Guides

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer

by Anna Hecht | If you're looking for ways to save money this summer while still cooking out, these affordable grilling...

17 Canning Recipes to Capture Peak Season Produce
Recipe Round-Ups

17 Canning Recipes to Capture Peak Season Produce

by Caitlin M. O'Shaughnessy | Home canning is not as complicated as you might think. Yes, it’s something pioneer women would devote...

5 Veggie Harvest Tips to Get the Most Out of Your Garden
Guides

5 Veggie Harvest Tips to Get the Most Out of Your Garden

by Debbie Wolfe | If you've gone to the trouble of nurturing a vegetable garden, make sure to harvest it so you get...