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Stabilized Whipped Cream: For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream and the confectioner’s sugar.
How To Freeze Whipped Cream: Place large spoonfuls on a parchment-lined baking sheet and flash freeze. Once the whipped cream is frozen, you can then place it in freezer-safe containers and freeze it. When ready to use, thaw for about 15 to 20 minutes.
Whipped Cream Flavor Variations:
Honey – Replace the sugar with honey
Maple – Replace the sugar with maple syrup
Cinnamon – Add 1/2 teaspoon of ground cinnamon
Coconut – Use 1/4 teaspoon vanilla extract and 1/4 teaspoon coconut extract.
Chocolate Whipped Cream – Whisk three tablespoons of cocoa powder with the sugar and follow the recipe as written above.
Strawberry Whipped Cream – Make the recipe above until soft peaks form. Add 1/4 cup chilled strawberry jam or puree and beat until medium peaks form again. If not using immediately, store, cover