Perfectly Stabilized Chantilly Whipped Cream using a new and innovative yet all-natural and incredibly easy no-fuss method to create a delightful sweetened whipped cream that keeps it from weeping and losing its shape as well as staying fluffy with a creamy texture. Ideal for frosting cakes and layering or topping desserts in advance to be refrigerated and served later.
Stabilized Chantilly Whipped Cream:
A New & Innovative Method
My sweet baking friends, dare to think the unthinkable. Dream the impossible dream. Finally! A new and best method for the Stabilized Whipped Cream of our dreams.
Today I am beyond thrilled to share with you yet another special recipe. This delightful creamy cloud of deliciousness is perfect for filling, layering and/or topping your favorite desserts when you want to use fresh whipped cream with staying power when prepared in advance without weeping or losing its shape—our Stabilized Chantilly Whipped Cream.
Of course, when whipped cream does not need to be prepared in advance for chilled desserts, or held at room temperature, it does not require stabilization. Heavy cream whips best if it is well-chilled (as cold as possible). Even the bowl as well as whipping instrument (whisk attachment for stand mixer, whisk beaters for handheld mixers or handheld balloon whisk) should be as cold as possible.
Our Stabilized Chantilly Whipped Cream is ideal for topping fresh berry shortcakes, swirling onto pies and tarts of all sorts, dolloped onto chocolate mousse and custard desserts, adorning fresh strawberry or tart cherry toppings on cheesecake as well as layering in parfaits, trifles and frozen desserts. It can also be used as a filling and/or frosting on your favorite layer cakes and roulades. In addition, our all-natural recipe is corn free and ideal for those allergic to corn and corn-derived products—such as whipped cream stabilizing products containing corn-derived additives or whipping cream with similar additives.
Just as with my recent recipe post for Homemade Red Berry Dessert Glaze, I have worked diligently over the past two summers on perfecting this recipe and method so you can whip up this quick and easy Stabilized Sweetened Whipped Cream just like a pro. This recipe for Stabilized Chantilly Whipped Cream held up very well keeping its shape without weeping for 24 hours when piped onto desserts and kept refrigerated until serving.
The only hitch is that you most likely will need to learn a new-to-you ingredient for this unique recipe—an all-natural and pure thickening and stabilizing agent, guar gum. Once I share with you all of its properties and benefits, especially when compared to other ingredients used in attempts to stabilize whipped cream, you will be sold.
Let’s begin with the cream first.
Which Cream Is Best for Making Whipped Cream?
The very best cream to use for preparing whipped cream is heavy cream or heavy whipping cream which has 36% butterfat or higher.
Here in the U.S., we have access to a variety of dairy cream products with Manufacturer’s Cream being the most difficult to find. Manufacturer’s Cream is mainly produced for use in commercial and professional applications (think restaurants, etc.) and was not generally available at the retail level until recently. Included in this list is the butterfat percentages of each dairy cream product.
Dairy Cream Products and Their Butterfat Percentages
Manufacturer’s Cream = 40% or greater
Heavy Whipping Cream = 36% or greater
Whipping Cream = 30 to 36%
Light Cream = 18 to 30%
Half and Half = 10.5 to 18%
According to the Organic Valley® website: “Organic Valley® Heavy Whipping Cream contains a minimum of 36% butterfat and whips easily into soft, heaping piles of deliciousness. This cream was the winner of the silver medal at the International Dairy Competition.”
No wonder their heavy whipping cream is among our favorites! It performs incredibly well in this recipe.
What is the Difference Between Heavy Cream and Whipping Cream?
It all starts with the difference between total butterfat content, as our list above shows, as well as any additional ingredients—such as thickening agents and stabilizers or other additives.
Heavy cream, also referred to as heavy whipping cream, contains 56.6% water and 36 to 40% butterfat with an average of 36%. On the other hand, whipping cream has only 30% butterfat. The higher the butterfat and the colder the cream, the easier it is to whip and the more stable the whipped cream will be. In addition, high-quality cream that is pasteurized versus ultra-pasteurized whips up thick and fluffy and has a deeper, richer and overall better flavor.
Meanwhile, whipping cream can contain thickeners to include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate and alginic acid. In addition, it is not uncommon to find on the ingredients list additives such as mono and diglycerides as well as polysorbate 80 in many grocery store brands of whipping cream.
Why Guar Gum?
Just as with the all-natural pectin ingredient I shared with you in my previous article for our Homemade Red Berry Dessert Glaze recipe, Pomona’s Universal Pectin®, today I am sharing with you my favorite high-quality 100% pure brand of guar gum, Now Foods® Guar Gum. I was first introduced to this outstanding product by a very kind and talented gluten free recipe developer and cookbook author, Karen Morgan. I met Karen at a Chicago food blogging conference back in the spring of 2012 and asked her to sign my copy of her cookbook, Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries (2010). At that time, she explained the importance of using all-natural guar gum versus xanthan gum. She was very passionate about it. I won’t go into all of this now because there is so much to cover in this article with today’s accompanying recipe. However, I encourage you to read up on both and make your own decision if you are considering a switch in your gluten free baking or if you just want thicker smoothies, gravies and sauces as well as extra-creamy homemade ice creams. Just read the reviews over at Amazon. You will be thrilled with this product’s performance as an all-natural thickener and stabilizer for so many recipes as well as making our recipe for Stabilized Chantilly Whipped Cream.
My friends, this particular ingredient, guar gum, is a high-performing workhorse and so healthy for us, too—just like the pectin I mentioned previously. It is incredibly easy to use as well—especially when following my easy foolproof method in making today’s recipe for Stabilized Chantilly Whipped Cream. By mixing the wet ingredients together, first, and then whisking the dry ingredients together in a separate bowl, then gradually adding them during the whipping process until reaching medium to firm peak stage, you will end up with perfectly whipped cream that holds its shape well and will not weep. Trust me on this. You will be amazed with the results.
What had me thinking of guar gum was a combination of learning (since I was a little girl) that it was added to my store-bought vanilla ice cream as a “thickener” and “stabilizer” as well as learning the properties of ingredients in my gluten free baking. So, I thought to myself, “Why not try stabilizing whipped cream not only with nonfat dry milk powder for its power in both emulsifying and stabilizing (via the proteins in casein, a dairy component), as I do in my recipe for Best Ever American Buttercream, but with guar gum’s thickening and stabilizing properties as well? The results? Both work in tandem like a dream.
What Is Guar Gum?
Guar gum is a galactomannan polysaccharide (made of natural sugars) extracted from guar beans. Guar gum is an off-white powder that has both thickening and stabilizing properties in food preparation. Because it is gluten free, and a wonderful binder, it is blended with gluten free flours to effectively replace all-purpose wheat flour in baked goods.
The Benefits & Properties of Guar Gum
Guar gum is economical as well as the pectin I mentioned in my previous article for Homemade Red Berry Dessert Glaze. Because it has almost eight (8) times the water-thickening ability of other ingredients, such as cornstarch for example, only a very small quantity is needed for producing sufficient viscosity.
In addition, guar gum retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface. It shows good stability during freeze-thaw cycles as well. Therefore, it is used in the making of egg-free ice creams.
How healthy is guar gum?
Just as pectin, guar gum is a good source of dietary fiber. In fact, guar gum has 80% soluble dietary fiber on a dry weight basis. Because of this, it has been shown to be beneficial to health in reducing serum cholesterol and lowering blood glucose levels. Additional benefits have been seen in one’s efforts to lose weight where, when ingested, its water-absorbing properties cause it to swell in the stomach giving one that ‘full’ sensation sooner.
Therefore, as a home baker or professional pastry chef, why not simply use these healthy all-natural ingredients to both thicken and stabilize our luscious dessert glazes as well as prepare the Stabilized Chantilly Whipped Cream of our dreams?
According to Wikipedia, some guar gum applications in food preparation include the following:
• In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. In pastry fillings, it prevents “weeping” of the liquids in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a conventional flour would.
• In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain the homogeneity and texture of ice creams and sherbets. It is also used for similar purposes in plant milks—such as almond, coconut and rice milks.
Why Nonfat Dry Milk Powder?
For added flavor and richness, as well as its power in both emulsifying and stabilizing due to the concentrated protein known as casein found in milk, nonfat dry milk powder is an ideal choice to complement the guar gum while enhancing the Stabilized Whipped Cream. My favorite brand is Now Foods® Organic Nonfat Dry Milk Powder and I purchase it from Amazon.
In my recipe testing, I started with way too much guar gum. The results, needless to say, were a bit too “gummy”. Therefore, in each successive test, I lowered the guar gum by ¼ teaspoon (.7 grams). I had started out with 2 teaspoons (5.6 grams), but just ¼ teaspoon (.7 grams) of guar gum worked out to be the very best with an effective stabilization without being “too gummy” and with absolutely no off-flavors. Since I use 2 cups (480 ml) of heavy cream in this recipe, just a tiny amount of guar gum is needed to stabilize at ⅛ teaspoon (.35 grams) per 1 cup (240 ml) of heavy cream. Amazing! Another fabulous key ingredient that is an all-natural high-performing workhorse in the kitchen.
Why “Chantilly Whipped Cream”?
Why title this recipe Stabilized Chantilly Whipped Cream when “whipped cream”, “Chantilly cream”, “Crème Chantilly”, “Crème de Chantilly”, “Crème à la Chantilly” are all considered to be the same exact thing? Surprisingly, according to some earlier authors, they are not.
The 1806 first edition of the culinary encyclopedia, Le Cuisinier Impérial, does not mention either “whipped” or “Chantilly” cream. However, the 1820 edition mentions both. In addition, some authors still distinguish between the two, with Crème Chantilly being sweetened, and Whipped Cream not.
Therefore, since it is proper to call Sweetened Whipped Cream, exactly what it is, then why not call this recipe Chantilly Whipped Cream since “Chantillying” cream is also considered sweetening?
Confusing still is that most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Since most authors use only one of the two names (for either the sweetened or unsweetened version of whipped cream), it is not clear if they distinguish between the two.
In the end, I simply wanted to use both names in my title. Why not be unlike most authors? Chantilly Whipped Cream sounds both accurate and so pretty, right? Also, had I not included the word “whipped”, by calling it “Chantilly Cream” this recipe would not be easily searched via search engines or over at Pinterest. Nearly everyone searching for a “stabilized whipped cream” would enter the word “whipped” in their search terms. So, for the pretty title, and yet for the recipe to be searchable for readers to find, it made complete sense for me to include both words “Chantilly” and “whipped” in my recipe title as a hat tip to Le Cuisinier Impérial. That’s my story and I’m stickin’ to it. Plus, the romantic side of me prefers this title and the rebel in me wants to start a revolution to revive the term “Chantilly” and use it when describing sweetened whipped cream. Period.
Now that we have shared with you the best method to stabilize whipped cream, here is a comprehensive list of the not-so-good, could-be-better and not-so-natural or difficult ways to stabilize whipped cream with mixed results.
20 Popular But Fussy, Ineffective or Not All-Natural Ways to Stabilize Whipped Cream
1. Gelatin Powder Method
2. Meringue Powder Method
3. Powdered Egg White Method
4. Custard Powder Method
5. Cornstarch Method
6. Confectioners’ Sugar Method
7. Cream of Tartar Method
8. Lemon Juice Method
9. Piping Gel Method
10. Homemade Piping Gel Method
11. Whipped Cream Stabilizer Products
12. Melted Butter Method
13. Melted Marshmallow Method
14. Marshmallow Creme Method
15. Melted White Chocolate Method
16. Cream Cheese Method
17. Mascarpone Method
18. Crème Fraîche Method
19. Sour Cream Method
20. Full-Fat Greek Yogurt Method
The Problems with Conventional Methods to Stabilize Whipped Cream
Gelatin Powder Method: Way too complicated and fussy. Often, there are tiny chunks or globs of undissolved gelatin in the whipped cream making it a clumpy mess—that is, if not tempered properly. Temper? A bit too fussy. Plus, in this method the whipped cream becomes “spongy” upon standing thus losing its creamy texture when first whipped—even if kept chilled in the refrigerator. Not something you want in whipped cream.
Meringue Powder Method: Requires 3 full tablespoons (27 grams) to stabilize 2 cups (480 ml) of whipped cream. That doesn’t seem so bad—that is, until you realize there are many additives, to include artificial flavors, added to commercially made meringue powders. Best to avoid.
Powdered Egg White Method: We tried this method and had high hopes that it would work. It simply did not work to stabilize whipped cream as it weeped upon standing in the refrigerator. Total fail.
Custard Powder Method: This method uses dry instant custard powder, such as dry instant Jell-O® Vanilla Pudding Mix, to thicken and stabilize the whipped cream. Over at The Kitchn, they tried this method and stated their results in this way:
“Instant vanilla pudding powder was not my friend in this test. I overwhipped the first batch in an attempt to incorporate all the flecks of powder and, after tossing out that round, ultimately gave up on fully incorporating all the powder in the next batch for fear of overwhipping again. The pudding powder-enhanced whipped cream came together much more quickly than any other type, and was mostly smooth, with a not-overpowering vanilla sweetness. But one hour later, it was a different story. The cream had become unpleasantly firm after refrigeration, and had developed a strange, artificial taste and noticeably yellow color. Although it was soft just after whipping, it now looked overwhipped and chunky.”
Best to avoid this method.
Cornstarch Method: Requires cooking a portion of the heavy cream and cornstarch to a thickened custard-like stabilizer before cooling to room temperature and then whipping into chilled heavy cream. Admirable, but a bit too time-consuming and fussy. Instead, we would rather use guar gum along with nonfat dry milk powder, as suggested in our recipe for Stabilized Chantilly Whipped Cream, as the guar gum has eight (8) times the thickening and stabilizing power of cornstarch and both are easy to use in powder form.
Yet another Cornstarch Method is to add a tablespoon (8 grams) of cornstarch for every cup (240 ml) of heavy cream. The cream is whipped to soft peaks before adding the cornstarch. Then the cream is whipped further until peaks are somewhat firmer. If sweetening using this method, it is suggested to use confectioners’ sugar versus granulated as most powdered sugars contain cornstarch as an anti-caking agent. However, using this particular cornstarch method can give the whipped cream a grainy texture. No, thank you.
Confectioners’ Sugar Method: The idea is to simply add 2 tablespoons (15 grams) confectioners’ sugar to each cup (240 ml) of heavy whipping cream. This simply did not work as our whipped cream leaked upon standing in the refrigerator. Honestly, if it were this simple, none of us would experience weeping whipped cream. Fail.
Cream of Tartar Method: This method suggests blending 1½ tablespoons (11.25 grams) confectioners’ sugar and ¼ teaspoon teaspoon (.8 grams) cream of tartar together and beating it into every 1 cup (240 ml) of cream that has been whipped to the soft-peak stage. Another method suggests adding 1 teaspoon (3.2 grams) cream of tartar in a non-specified amount of chilled heavy cream to “help it whip well”. We did not attempt this method because we didn’t want to impart any “off-flavors” especially a tart one. We avoided.
Lemon Juice Method: This method suggests adding “a few drops” of fresh lemon juice to “help stabilize the whipped cream”. We did not test this. We avoided it, just as above with the Cream of Tartar Method, because we didn’t want any “off-flavors” especially a tart one.
Piping Gel Method: This method for stabilizing whipped cream suggests adding 2 tablespoons (38 grams) of clear piping gel into each cup (240 ml) of heavy whipping cream being whipped along with 4 tablespoons (30 grams) of confectioners’ sugar until stiff peaks form. As for this method, we avoided it entirely due to the additives found in commercially made piping gels.
Homemade Piping Gel Method: We actually tried this method a few years ago. To say it is a fussy one is an understatement because you first have to make the homemade piping gel. This recipe for stabilized whipped cream calls for 2 tablespoons (about 38 grams) of homemade piping gel made with gelatin, cold water and corn syrup. Although it kept our Strawberry Shortcake Trifle, layered with this stabilized whipped cream, quite stable when made the night before for a picnic the next day, we found it quite involved and fussy. In addition, the whipped cream was a bit too “spongy” versus creamy. Best to avoid.
Whipped Cream Stabilizer Products: Products such as Whip It or Sahnesteif by the Dr. Oetker brand, or Cobasan (a German product) from Albert Uster Imports, contain stabilizers and other chemicals that help the cream to whip easily and keep its shape or stay firm once it is whipped. These additives are dextrose, modified corn starch (modified food starch) and tricalcium phosphate or a gelatin and dextrose combination. Additives, such as modified food starch (starches that are modified or “dextrinized” with the addition of dextrin or other dextrins such as dextrose and maltodextrin clocking in at the high end of the glycemic index along with beer and bread) should be avoided—especially by diabetics.
Cobasan is simply a mixture of sorbitol (a sugar alcohol) and glucose. It stabilizes whipped cream the same way sugar does as sorbitol mimics the properties of sugar. Since guar gum is naturally made up of polysaccharides (natural sugars) extracted from guar beans, we prefer it. No, thank you to using these chemically-laden products.
Melted Butter Method: This is another method tested by The Kitchn. This is what they reported for their results:
“If increasing the fat content of whipped cream is supposed to make it better able to hold its shape over time, adding a little butter seems like a natural solution. Unfortunately, I was unable to find a way to add cooled, melted butter to cold heavy cream that didn’t cause the butter to seize up into tiny, solidified chunks. I initially poured all the butter in at once before whipping, which resulted in an overwhipped mess that had to be tossed. For the second batch, I poured in a thin stream of butter as I was whipping, but there were noticeable flecks of butter throughout. This whipped cream held its shape well after two hours in the fridge, but the not-quite-smooth texture did not improve.”
Bits of butter in your whipped cream? This does not sound appetizing.
Melted Marshmallow & Marshmallow Creme Methods: This method is not effective in stabilizing whipped cream. Over at The Kitchn, they attempted this method as well. According to The Kitchn, this method essentially fails as it leaves you with a glob of desiccated marshmallow that just spins around in the bowl of heavy cream. Meanwhile, over at LeafTV and Pillsbury, they recommend using warmed marshmallow creme to soften it and then adding to the cream once cooled slightly. Since this food product is crazy full of additives, as are store-bought marshmallows, here at Wicked Good Kitchen we recommend entirely avoiding these methods.
Melted White Chocolate Method: This method is often titled something like White Chocolate Whipped Cream or White Chocolate Mousse Frosting. Both recipes gradually add the melted and cooled white chocolate, by the tablespoonful, after whipping the heavy cream to soft peak stage. Of all the methods, we thought this one had the most promise for making our ideal version of sweetened whipped cream. However, it can be a bit sweet and there have been reports across the internet of the white chocolate seizing when using this method, so proceed with caution on this one.
Cream Cheese, Marscarpone, Crème Fraîche, Sour Cream or Full-Fat Greek Yogurt Methods: By whipping the heavy cream with cream cheese, mascarpone, crème fraîche, sour cream or full-fat Greek yogurt, you add both extra body and stiffness to the whipped cream due to the added fat and acids. However, these ingredients also add a tang of flavor to the whipped cream, of course, due to their acids. It is suggested to use a 1:2 ratio—with 1 part cream cheese, marscarpone, crème fraîche or sour cream per every 2 parts heavy cream or ¼ cup (60 ml) crème fraîche, sour cream or full-fat Greek yogurt to 1 cup (240 ml) heavy cream. We found the tangy flavors to be a bit sharp for our ideal sweetened whipped cream. However, if used to complement the right cake, it may work very well—such as using it as a whipped cream frosting for a layer cake with fresh berries or a deep, dark chocolate cake. Our advice? Consider this method for the purpose intended.
As for the Immersion Blender or Mini Chopper Methods that we have also read about, honestly we think it is best to just stick with a handheld mixer or stand mixer as both methods are proven to be more effective at whipping heavy cream. In fact, Rose Levy Beranbaum, author of The Baking Bible, states that a handheld mixer is more effective at making whipped cream than a stand mixer—that is, if you are whipping 1½ cups (360 ml) or less of cream.
Tips on How to Make the BEST Stabilized Chantilly Whipped Cream
1. Start with the best ingredients—especially organic heavy cream with a high butterfat content, at least 36% and up to 40% or slightly higher.
2. Start with the best tools—KitchenAid® Stand Mixer with whisk attachment or high-quality handheld mixer with whisk beaters.
3. Do not use ultra-pasteurized whipping creams with a butterfat content below 36%.
4. Use well-chilled heavy cream or heavy whipping cream, always.
5. Chill work bowl and whisk of stand mixer or whisk beaters of handheld mixer—especially if working in a warm kitchen.
6. Use organic nonfat dry milk powder as an all-natural emulsifier and stabilizer.
7. Use 100% pure guar gum, an all-natural thickener and stabilizer.
8. Use the best organic confectioners’ sugar (corn free) made from pure cane sugar using organic tapioca starch (versus cornstarch) to prevent caking.
9. Use the best organic pure vanilla extract and/or pure almond extract for best flavor.
10. Use the best fine-grain sea salt for best flavor.
You can do this!
By the way, the links in this post and recipe are not affiliate links. I am just sharing some of my favorite brands for this recipe with you.
My friends, whip up a batch of our Stabilized Chantilly Whipped Cream for your favorite pies and tarts or other fabulous desserts. You will be impressed and party guests will rave. We promise.
Enjoy and happy dessert making!
Below are Pinterest-friendly sized images to pin at Pinterest:
Perfectly stabilized Chantilly Whipped Cream using a new and innovative yet all-natural and incredibly easy no-fuss method to create a delightful sweetened whipped cream that keeps from weeping and losing its shape as well as staying fluffy with a creamy texture. Ideal for frosting cakes and layering or topping desserts in advance to be refrigerated and served later.
- 2 cups (480 ml) chilled heavy cream, very cold
- 1½ teaspoons (7.5 ml) pure vanilla extract
- 6 to 8 tablespoons (45 to 60 g) pure cane confectioners’ sugar
- 1 tablespoon (8.5 g) nonfat dry milk powder
- ¼ teaspoon (.7 g) guar gum
- Pinch of fine-grain sea salt, optional
While mixer bowl and whisk attachment from stand mixer, or mixing bowl and beaters from handheld mixer, chill in the freezer for 10 minutes, or the refrigerator for 20 to 30 minutes, measure out and whisk together the dry ingredients until well blended—the sugar, dry milk powder, guar gum and, if using, sea salt. Cover and set aside.
Using an electric stand mixer, set chilled mixer bowl and whisk attachment into place. If using a handheld mixer, set up chilled bowl on work surface and insert beaters into mixer.
Immediately, remove well chilled heavy cream from refrigerator and pour into chilled bowl. Working quickly, add the vanilla extract and begin to whip the cream on low and then medium to medium-high speed until slightly thickened and frothy. This will happen very quickly.
With the mixer on low speed, gradually add the sugar mixture and continue to beat until well blended. Increase mixer speed to medium and then high speed to reach firm or stiff peak stage without over-mixing. When the whisk or beaters are raised, and the peaks stand straight up, the stiff peak stage has been reached.
The Stabilized Chantilly Whipped Cream can now be used for filling, layering and/or topping your favorite desserts.
Yield: Makes about 4 cups (960 ml); enough to modestly fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
Chill mixer bowl or mixing bowl and whisk attachment of stand mixer or beaters of handheld mixer in the freezer for about 20 to 30 minutes before making whipped cream.
While mixer bowl or mixing bowl and whisk or beaters chill in the freezer, measure out and whisk together dry ingredients.
Whisk the dry ingredients until well blended to prevent any sticky globs of guar gum forming in whipped cream.
Use only well-chilled high-quality heavy cream or heavy whipping cream with 36% butterfat or higher for best results. Remove from refrigerator just before preparing whipped cream.
Do not over-whip the whipped cream (past the medium to stiff peak stage) as it has a natural tendency to become grainy. If over-whipped, the whipped cream will turn into a mixture resembling a sweetened butter.
For Vanilla-Almond Stabilized Chantilly Whipped Cream: Add ⅛ to ¼ teaspoon (.63 to 1.25 ml) pure almond extract, or to taste.
For Stabilized Lightly Sweetened Whipped Cream: Simply reduce confectioners’ sugar to 4 tablespoons or ¼ cup (30 g).
For Stabilized Unsweetened Whipped Cream: Simply omit the confectioners’ sugar. This is ideal for savory applications such as adorning soup.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we highly recommend Organic Valley® Organic Heavy Whipping Cream, Nielsen-Massey® Organic Pure Vanilla Extract, Nielsen-Massey® Pure Almond Extract (if following recipe variation), 365 Everyday Organic Powdered Sugar by Whole Foods Market® (a pure cane organic confectioners’ sugar, corn-free and made with organic tapioca starch), Now Foods® Certified Organic Nonfat Dry Milk Powder, Now Foods® 100% Pure Guar Gum and Fine-Grain Sea Salt by Eden Foods®.
Original Recipe Source: WickedGoodKitchen.com
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