How Much Cream Of Tartar To Stabilize Whipped Cream?

With just three ingredients and five minutes, you can easily make the BEST whipped cream that maintains its shape.

If you want to learn how to make the best homemade whipped cream recipe, read on for my vital tips. Homemade whipped cream is so simple to make with only 3 ingredients and in 5 minutes without the use of a bulky stand mixer. It tastes so good that you’ll turn to this recipe time and time again.

Why We Love This Recipe

Quick and Easy Recipe. With just three ingredients and 5 minutes, you can have the best homemade whipped cream to go on any number of desserts or even use to top your hot chocolate or coffee!

Simple Ingredients. The three ingredients used in this delicious recipe are ingredients that we all know and most likely already have in our refrigerator and pantry. No artificial or unknown ingredients in this wholesome recipe!

Perfect Peaks and Holds Shape. This recipe makes a whipped cream with perfect peaks that hold its shape!

Homemade Whipped Cream Recipe

One of the simplest and most frequently made recipes in my kitchen is homemade whipped cream. It is a go-to recipe that I practically make with my eyes closed. Despite being simple, this recipe is the best and only requires a few minutes to prepare. Even though it only calls for three ingredients, there is a step that must be taken in order to produce the ideal whipped cream every time. Once you give it a try, you won’t go back to using canned, store-bought whipped cream again.

But first, let’s start with the basics.

How to Make Whipped Cream

To make it, you’ll need just three ingredients. You’ll need the following:

heavy whipping cream – I prefer to use heavy whipping cream vs. whipping cream as I find that it holds its shape longer and produces a creamier result. It also works well if you plan to pipe your whipped cream or use it to fill pastries. I explain the differences between heavy cream, whipping cream, and heavy whipping cream below.

sweetener – you are able to choose your favorite sweetener to use. I generally use confectioner’s sugar or honey, or maple syrup. Confectioner’s sugar provides the most classic and flavor-neutral sweetener on this list.

flavorings – the options for flavoring are endless! My go-to for classic whipped cream is to use vanilla extract. You can also flavor with liquors, other extracts, and spices.

You have to start from scratch if you want it to be perfect every time. Then go high.

That’s it. That’s the trick. It sounds simple, but it’s oh-so-important.

Start Cold Chill your mixing bowl and whisk (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.

Go High Add all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And you are done!

How to Make Flavored Whipped Cream

You can replace it with the vanilla extract, taste it, and add a little more if you think your recipe needs it if you want to add another flavor. Bourbon and coconut rum are two popular substitutes that immediately spring to mind.

You can also substitute honey or maple syrup for the sugar, which also adds flavor. In some cases, you might find that this is enough. Trust me, after those two exchanges, it tastes incredible.

To reach the stiff peak stage, you might need to whip the mixture for a little bit longer than one minute if you add more liquid to the recipe.

Flavor Options for Whipped Cream

Honey – Replace the sugar with honey

Maple – Replace the sugar with maple syrup

Cinnamon – Add ½ teaspoon of ground cinnamon

Coconut – Use ¼ teaspoon vanilla extract and ¼ teaspoon coconut extract

The following options keep the vanilla and sugar ingredients from the original recipe while adding some delectable modifications.

Simply combine three tablespoons of cocoa powder with the sugar and proceed with the recipe as directed to create a chocolate version of this dish. All other ingredients and instructions remain the same.

Follow the directions for the strawberry version up until soft peaks form. When medium peaks form, add 1/4 cup chilled strawberry jam or puree and beat once more. If not using immediately, store, covered, in the refrigerator.

How to Make Stabilized Whipped Cream

For stabilized whipped cream to keep longer in the refrigerator, you will need to add an additional ingredient. When I know I’ll be making my cream of tartar well in advance of serving, I like to use it. Although it tastes best when served right away, you can extend its shelf life in the refrigerator by adding a little cream of tartar to your heavy whipping cream.

When whipping one cup of heavy whipping cream, add one-fourth teaspoon of cream of tartar and confectioner’s sugar.

Can Homemade Whipped Cream Replace Cool Whip?

Yes! Absolutely. In recipes, this homemade whipped cream is an easy substitute for frozen whipped topping (also known as Cool Whip). You will use the same quantity of whipped cream as the recipe calls for Cool Whip.

Keep in mind that the volume of the heavy whipping cream you use will double. As a result, you will use 1 cup of heavy whipping cream to make 2 cups of whipped cream.

What is the Difference Between Heavy Cream, Whipping Cream, and Heavy Whipping Cream?

Heavy cream and heavy whipping cream are essentially the same. Both contain at least 36% milk fat. The key word to remember here is the word “heavy,” as it means higher milk fat. It will make a whipped cream that has stiffer peaks, holds form longer, and is great for filling pastries. It is my preferred cream to use for making the best whipped cream every single time.

Whipping cream, also called light whipping cream, contains between 30 to 35% milk fat. You can certainly use it in this recipe, it will just not produce the same stiff, well-formed peaks or hold shape for any length of time. It is best used immediately. I will use it on top of my hot chocolate from time to time.

Source for milk fat requirements: USDA.

How to Recover Whipped Cream if Overmixed

Overmixed whipped cream will curdle and become lumpy. Remove any lumps in the whipped cream by manually folding in 1 tablespoon at a time of fresh, liquid, heavy whipping cream.

Can You Freeze Whipped Cream?

Yes, put large spoonfuls on a baking sheet covered with parchment and quickly freeze. You can then freeze the whipped cream in freezer-safe containers after it has frozen. Thaw for roughly 15 to 20 minutes when you’re ready to use it.

What to Serve it With

Here’s my Perfect Whipped Cream recipe. It’s a great topping on fresh fruit, desserts (like strawberry shortcakes and pumpkin pie), and much more, so I hope you enjoy it!

Perfect Whipped Cream Recipe

▢ 1 cup cold heavy whipping cream

▢ 2 tablespoons sugar, confectioners sugar, honey, or maple syrup

▢ 1/2 teaspoon vanilla extract or other extracts or flavorings

Prep. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

Whip. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.

Serve. Serve immediately or see notes for how to store and freeze.

How to Store Whipped Cream

Honey – Replace the sugar with honey

Maple – Replace the sugar with maple syrup

Cinnamon – Add ½ teaspoon of ground cinnamon

Coconut – Use ¼ teaspoon vanilla extract and ¼ teaspoon coconut extract.

How to Recover over-mixed Whipped Cream

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FAQ

How much cream of tartar do you put in whipped cream?

That’s where stabilized whipped cream comes into play. To make it last longer in the refrigerator, you’ll need to add another ingredient. Because it doesn’t affect the taste, cream of tartar is my preferred choice. When whipping each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar and sugar.

Does cream of tartar keep whipped cream stiff?

The secret ingredient that stabilizes the whipped cream is cream of tartar. Cream of tartar maintains the structure of the protein molecules in the cream, which gives the water and air bubbles in the whipped cream structure and prevents the water from seeping out.

What is the best way to stabilize whipped cream?

To make whipped cream that will keep for a few hours, simply combine 1 cup whipping cream with 1 tablespoon confectioners’ sugar before whipping. Make it in the morning and serve it after dinner. Before adding the powdered sugar to the cream, combine 1 tablespoon of cornstarch with it for even more stability.

Does cream of tartar stabilize?

When making meringue, angel food cake, and soufflés, which call for whipped egg whites, cream of tartar, an acidic salt that is produced as a byproduct of the wine and grape juice processing, stabilizes the whipped egg whites. Egg whites, also known as albumen, can expand up to eight times their original volume when whipped.