One of the best ways make a dessert special is to use this stabilized whipped cream icing recipe. It’s a lot less sweet than a confectioner’s sugary frosting and pairs exceptionally well with chocolate. It can be used for the center of a layer cake, the top of the cake, or a fruit pie or tart.
The Ingredients are simple, but a Kitchen Aid Standing Mixer comes in handy. I use this almost every day. (Amazon).
What exactly is stabalized whipped cream?
It’s a whipped cream that is piped and stays put. This happens when adding in a tiny amount of cream cheese (2 teaspoons per cup) and a little confectioner’s sugar. Since I used confectioner’s sugar from Swerve (sugar free), I only needed one tablespoon. It came out just perfectly.
I used a stabilized whipped cream to fill this chocolate cake and to top this chocolate pie. My favorite way to use a stabilized whipped cream icing recipe is to top a flourless chocolate cake and then add berries.
Flourless Chocolate Cake with Berries (sugar free version) recipe here.
Recipes Using Stabilized Whipped Cream
Here is a sugar free version of chocolate budino.
Here is my Zuni Cafe Flourless Chocolate Cake.
How to Make Stabilized Whipped Cream
It’s important to make sure the bowl is very cold. I use my kitchen aid bowl and fill it with ice and then dry it once the bowl is cold. I use heavy whipping cream that is also very cold. If the cream isn’t cold, it may get gloopy.
Then take a piping bag and pipe away. You will be amazed that your whipped cream will stay this beautiful for a few a days. This means you can make a lovely dessert like this flourless chocolate cake a day in advance and it will look look exactly the same, and taste great.
- Make sure your bowl and heavy whipping cream are very cold.
- Cream cheese must be at room temperature.
- Whipped cream cheese in bowl. Add Confectioner's sugar.
- Add heavy cream until you get a consistency that stays on the spatula when you turn it upside down.
- Pipe in piping bag. I used a 1M large tip.