Comments on: Stabilized Whipped Cream

By: Maria B Rugolo

Maria B Rugolo — Mon, 21 Apr 2025 22:57:09 +0000

I doubled this recipe for a 2-layer chocolate strawberry shortcake. Had about a 1-1/2 cups leftover. This is a delicious, super stable, easy-to-make, and incredibly delicious recipe!

By: Mae

Mae — Tue, 16 Jul 2024 22:07:25 +0000

I make this recipe pretty regularly. It’s perfect for holidays, especially if you want whip cream but don’t want more work the day of. It lasts a long time without separating or getting funky. And I like that there’s not so much sugar. It’s perfect for absolutely anything you’d use whip cream for!

By: Marj Kenny

Marj Kenny — Sun, 07 Jul 2024 19:13:34 +0000

I smiled when I realized there was a name and recipe for what I’ve been making forever. Stabilized whip cream-:))
I double the recipe, use what I need at the time, then freeze the rest. It’s amazingly delicious. I add vanilla or Baileys to it for more flavour.

By: Lynne

Lynne — Sat, 20 Apr 2024 18:54:48 +0000

In reply to Lisa. Lisa, yes, heavy cream will work just as well.

By: Lisa

Lisa — Sat, 20 Apr 2024 17:09:25 +0000

Do you have to use heavy whipping cream? Can I use heavy cream?

By: Lynne

Lynne — Sun, 14 Jan 2024 00:11:58 +0000

In reply to Sunam Ellis. Ooh, that sounds delicious! Thanks so much for the feedback and for the tip as well, Sunam!

By: Sunam Ellis

Sunam Ellis — Sat, 13 Jan 2024 17:57:56 +0000

I doubled the recipe and used 1 tsp of vanilla and 3 tsp of kirche alcohol for a cherry-flavored whipped topping. This is amazing. Thank you!

By: Lynne

Lynne — Sun, 17 Dec 2023 22:57:40 +0000

In reply to Naina. Naina, it will last for maybe an hour or two, but I wouldn't recommend letting it sit out much longer as it will start to spoil and break down, becoming liquidy.

By: Naina

Naina — Tue, 05 Dec 2023 03:52:50 +0000

Just curious if you know how well this stands up to heat and humidity, let’s say it was kept out not refrigerated, referring to the setup being in a tropical coubtry

By: Lynne

Lynne — Thu, 23 Nov 2023 22:04:08 +0000

In reply to Jann Patterson.

Jann, since the cream cheese was too thick, I’m thinking it hadn’t been sitting at room temperature long enough. When it’s soft, you’ll able to beat it easily so that it’s smooth. And also when adding it to the cream instead of adding it on one clump, I suggest adding it in thirds so it will incorporate more easily.
I’m sorry it didn’t turn out for you as I know it can be frustrating, but I appreciate your feedback.