Whipped Cream, Perfect & Variations

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Cobasan is easy to use and is the ideal method for stabilizing cream without changing flavor or texture. This frosting will hold up at room temperature for as long as 6 hours.

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  • 2

Ingredients

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 full teaspoon Cobasan (only if the cream is not ultrapasteurized)

Preparation

Step 1

1. In a large mixing bowl place all the ingredients and refrigerate for at least 15 minutes. (Chill the beater along side the bowl.)

2. Beat until stiff peaks form when the beater is raised. For softly whipped cream, beat only until soft peaks form, or the cream mounds softly when dropped from a spoon.

**IF YOU ICE CAKES WITH WHIPPED CREAM, YOU MUST CHILL IT FOR AT LEAST AN HOUR BEFORE LETTING IT STAND AT ROOM TEMPERATURE.


VARIATIONS
Mocha Whipped Cream: Increase sugar to 2 tablespoons and stir in 1 tablespoon cocoa (preferably Dutch-processed) and 1 teaspoon instant espresso powder.

Cocoa Whipped Cream: Increase the sugar to 2 1/2 tablespoons and stir in 2 tablespoons cocoa. Refrigerate for at least 1 hour to dissolve the cocoa before beating.

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