Add powdered sugar to taste, skimmed milk powder, and
vanilla to the cream.
Whip the cream until it thickens (this doesn’t take long so
check it often). When you run a spoon through it, and it holds
its shape without falling back into the gap, it’s ready to use.
This recipe makes about 2 cups of whipped cream.
Originally Submitted
3/27/2018
0 Out of 5 from
0 reviews
You can add this Stabilized Whipped Cream recipe to your own private DesktopCookbook.