• 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar


In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.


To stabilize the whipped cream:

You can use a packaged stabilizer like Whip-it. I happen to love this product. You just sprinkle the Whip-it over the cream and let it go. It works some sort of magic.

Or you can go the cornstarch method. Add a Tablespoon of cornstarch to every cup of cream and add the cornstarch after the cream comes to soft peaks.

Or you can use the gelatin method. Add one teaspoon of bloomed gelatin to peaked whipped cream. What do you mean by bloomed gelatin? Gelatin needs to be heated to go from the granulated form to the liquid form. Sprinkle the gelatin over cold water. Let the gelatin stand for a minute or so until the gelatin is absorbed by the water. Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted. Now you can use it to stabilize your whipped cream.

This gets added after the whipped cream is finished.

MacGourmet downloadWhipped Cream. To import, drag image to your MacGourmet recipe box.