Stabilized Whipped Cream

Stabilized Whipped Cream
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Rating: 5
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The main reason most people use Cool Whip is that it ready when you are. I am not a fan of Cool Whip. Too many additives and preservatives for me. This 'whipped cream' can be made in advance without the chemicals and will hold well in the refrigerator for several days.
Servings
8
Servings
8
Stabilized Whipped Cream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The main reason most people use Cool Whip is that it ready when you are. I am not a fan of Cool Whip. Too many additives and preservatives for me. This 'whipped cream' can be made in advance without the chemicals and will hold well in the refrigerator for several days.
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Beat cream cheese, vanilla, powdered sugar and salt in a bowl until smooth and fluffy.
  2. With the mixer running, slowly pour cream into cream cheese mixture until thoroughly combined. Beat until stiff peaks form.
  3. Store covered in the refrigerator until ready to use.
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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

Comments

Stabilized Whipped Cream — 3 Comments

  1. Thank you for this recipe – I have recently started making pies (way more often than I should…), this sounds perfect, and I think it’s simple enough for even me to do successfully! 🙂

  2. Thank you for this recipe. I cannot eat cool whip (HFCS), and this was just the answer I needed for my home made whip cream for a recipe I attempted. It came out perfect. Your help is greatly appreciated. Thank you, Kat

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