Extra-Thick and Creamy Whipped Cream
If you love decorating cakes with whipped cream, then you’re going to love this extra-thick, creamy, and stable version. I start by infusing heavy cream with vanilla bean and sea salt flakes, but you can also use lemon, orange, or lime zest, or even very ripe bananas for a naturally flavored twist.
Once the cream is fully chilled, it’s whipped together with cold sweetened condensed milk, which I use instead of sugar—not only for its sweetness but because it creates a luxurious, velvety texture. The condensed milk makes the whipped cream thicker, creamier, and more stable, allowing it to hold its shape beautifully for piping on cakes, cupcakes, and pastries.
The sugar and proteins in the condensed milk help trap air while whipping, making the cream fluffier yet rich and ensuring it stays stable for much longer than regular whipped cream.
It’s also incredible on its own—perfect for scooping onto pies, fruit, or warm desserts. You can even get creative by infusing the cream with tea bags, spices, or fresh herbs.
There are endless flavor possibilities to explore!
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