OK, I’m almost ready to share CW‘s recipe for strawberry shortcake, but the draft started out so long that I’m trying to break up the longer parts into separate blogs, and this stabilized whipped cream recipe certainly deserves its own post.
Dollops of whipped cream top so many summer-time desserts and a recipe for a stabilized version comes in quite handy for me throughout the year. Since I need it so often, but very rarely have the time to whip it up right before serving dessert, and can’t make it much in advance since it waters out over time, I usually make the other recipe for stabilized whipped cream that I have on my blog. But then a reader (shout out to Miss Sandi Rose!) shared her own recipe for stabilized whipped cream with me back in March and I tried it out the first chance I got because it was so interesting! I can tell you that not only was I pleased with the results, but my family was as well. I left the leftover whipped cream at my parents’ house and when Mom gave me my piping tip back next time I was over, I asked if they ate the leftovers. She answered, “We ate the h#@& out of it!” LOL! I can totally see her squirting the whipped cream straight into her mouth and laughing like a lunatic while dodging Dad as he tries to get it away from her to hog it for himself. That’s totally Crazy Man and CW.
Anyway, while you can’t tell the other recipe apart from regular whipped cream, this one doesn’t increase in volume very much, if at all, so it’s very thick and creamy and has just a little bit of tang to it, which I happen to love. The texture reminds me of mousse and it really could be a dessert in and of itself.
I used it to top a strawberry shortcake (bet you figured that out already since you’re smart like that) that I added blueberries to for our Independence Day barbecue. Check back tomorrow for the shortcake recipe-it was a huge hit and this whipped cream put it over the top!
Stabilized Whipped Cream
Printable recipe with picture
3 oz. cream cheese, softened
1 cup heavy cream
24 miniature marshmallows
1/4 cup granulated sugar
Mash cream cheese with a fork in a medium metal mixing bowl. Slowly add the whipping cream and stir until blended. Stir in marshmallows and sugar. Chill 4 hours or overnight. (Do not cover the bowl.) Place beaters in freezer to chill while the mixture is in the fridge. Whip mixture with the chilled beaters until the marshmallows are completely dissolved and mixed in and the mixture is thick and hold stiff peaks. Cover and keep refrigerated until ready to use.
Recipe source: Sandi Rose
oh my gosh that looks FABULOUS! can i have a bowl right now pleaes?
oooo that sounds really good! So does strawberry shortcake, yum!
Oh, I’m going to have to show this to Crissy when I get home! My blog probably bums her out with so little treats…lol! And guess what I like strawberry shortcake, I just don’t add sugar to the strawberries ;)
Nice! I’ll keep this one in mind, being a whipped cream lover extraordinaire. I also may have had personal experience with the whole squirting whipped cream into your mouth while laughing like a lunatic thing . . . =)
VERY cool Veronica, I’m bookmarking this one and will be trying it for sure. I think that whipped cream doesn’t have a ton of flavor, I bet this would make a fantastic icing on a cake – thanks for sharing!
I can actually eat bowls of cream no problem so this looks gorgeous :D
Choc Chip Uru
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what a great trick!
I’m totally intrigued by this recipe…I’ve never heard of stablized whipped cream nor have I seen it with marshmallows. So interesting. I will have to try this.
That’s a fabulous recipe. I usually add some dry milk powder to stabilize cream but this looks interesting :-)
I made some, didn’t even measure, left out the sugar, used marshmallow fluff. Verdict – yimmilicious.
That is a great idea–I need to try it that way next!