Here's a stabilized whipped cream recipe that's easy to make, and the fluffy whipped cream holds its shape when used as icing on a cake or as a rich and creamy filling between its layers. It also serves as a tasty dessert topping. So easy to make and so delicious always!
Old fashioned whipped cream works great as a cake icing on any dessert cake, or as a fluffy filling between its layers. However, the problem with real whipped cream is that it tends to weep after a while and if you keep your cake at room temperature for too long, the whipped cream tends to separate and fall apart.
An easy way to make your whipped cream last longer is to stabilize it by adding a thickening ingredient. Whipped cream can be stabilized with cornstarch, gelatin, marshmallows, or even dry milk powder. Here, though, we're using Grandma's secret ingredient, a meringue powder, as it gives very good results:
2 cups fresh whipping cream
1/3 cup icing sugar
3 tablespoons meringue powder
1/2 teaspoon vanilla
Chill your mixing bowl and metal beaters in the freezer for about 25 minutes. Once the bowl and beaters have chilled enough, remove them from the freezer, add the whipping cream to the bowl and start whipping until the cream thickens.
Once it's thick enough, add the icing sugar, meringue powder, and vanilla flavoring. Now continue whipping the cream until it forms stiff peeks. You want to make sure your whipped cream is stiff, but don't over whip, or you could end up with butter.
If you don't have meringue powder and want your whipped cream to keep stiff for a day or two, try one of Grandma's alternative methods for stabilizing whipped cream:
Here's how to make a perfect whipped cream topping for your cakes, pies, puddings, and ice cream sundaes: