Today’s Recipe: Stabilized Whipped Cream

Stabilized whipped cream is a light and delicate frosting for cakes, cupcakes, and layer cakes, and it can be whipped up ahead of time to top pies, cobblers … really, anything you can think of. Unlike plain whipped cream, stabilized whipped cream keeps its shape over time instead of melting or deflating. When making this recipe, the key is to slowly sprinkle in the ChillOver Powder while whisking to avoid any clumps, and to keep whisking during the 3-minute simmer time.

STABILIZED WHIPPED CREAM
PREP TIME: 10 MINUTES, PLUS 2 HOURS CHILLING
COOK TIME: 8 MINUTES
MAKES: 4 CUPS

2¼     cups cream, divided
½       t vanilla
¼       cup honey
¼       cup water
1¼     t MaryJane’s ChillOver Powder

1. Add 2 cups cream and the vanilla to a medium bowl or stand mixer; set aside.
2. Bring honey and water to a simmer in a small saucepan over medium heat; slowly sprinkle in ChillOver Powder and continue to simmer for 3 minutes, stirring constantly. Remove from heat and whisk in remaining cream.
3. Begin whipping cream. Add honey mixture just before soft peaks form, then continue to whip into stiff peaks.
4. Pipe cream onto your baked goods and refrigerate for 2 hours to set.

Gather ingredients.

Add 2 cups cream to a medium bowl or stand mixer.

Add ½ t vanilla; set aside.

Add ¼ cup honey to a small saucepan.

Add ¼ cup water and bring to a simmer over medium heat.

Slowly sprinkle in 1¼ t ChillOver Powder and continue to simmer for 3 minutes, stirring constantly.

Remove from heat and whisk in remaining ¼ cup cream.

Begin whipping cream.

Add honey mixture just before soft peaks form, then continue to whip into stiff peaks.

Pipe cream onto your baked goods and refrigerate for 2 hours to set.