Recipes

[candys mine]

@Spacrazy  That is true.  Powered /Confectioners sugar has  Corn Starch in it to keep it from cmpacting.

[lcubedsudbury]

For 1 cup of heavy cream, I use 2 tablespoons powdered sugar and one tablespoon instant vanilla pudding to stabilize it. It prevents weeping. Maybe a bit of vanilla too!

[Ainhisg]

I've never made whipped cream with anything but plain ol' granulated sugar.  I've never had it be grainy.  I include a small amount of powdered milk as a stabilizing ingredient.  It helps the whipped cream maintain its shape for a few hours. (I also have a true stabilized whipped cream recipe I use that makes the whipped cream stay stabilized for hours on end.) Here is the recipe I use along with photo(s) of the finished product.

Whipped Cream

1 cup (8 oz.) heavy whipping cream

1 tablespoon instant nonfat dry milk

3 tablespoons sugar 

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 minutes. Add all ingredients to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream reaches stiff peaks and loses its gloss.  Keep refrigerated.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted.

 

[Effie54]

For me, powdered sugar makes it a better texture and hold up more. But fine white sugar tastes much better. It depends what you're looking for, 

[Kachina624]

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@rms1954 wrote:

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@skatting44 wrote:

  fine white sugar

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My Mom used to make her own with granulated sugar.  But i know they make a super fine sugar for cases like this.   Never saw her once  use powdered.  She made a great whipped cream. Me, I'd rather just buy whipped cream in a can.

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@rms1954.  My mom always used granulated sugar and so have I.  There's never been a problem with grainy whipped cream.  The sugar seems to dissolve just fine.

[ECBG]

I  always use granulated sugar and taught our then 17 year old GS to do the same.  

[Flatbush]

Well, I can always depend on the posters for help this Forum.

So, seeing the use of either powdered sugar and granulated, I will use 1/2 gran sugar and 1/2 pow. sugar.

Don't have instant pudding or dry milk in the house for stabilizing, I do have Cream of Tartar so will use 1/4 t for the pint of heavy whipping cream that I bought.

I'll get back to you all afterwards on this same posting and let you know if it worked or?

[Effie54]

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@Ainhisg wrote:

I've never made whipped cream with anything but plain ol' granulated sugar.  I've never had it be grainy.  I include a small amount of powdered milk as a stabilizing ingredient.  It helps the whipped cream maintain its shape for a few hours. (I also have a true stabilized whipped cream recipe I use that makes the whipped cream stay stabilized for hours on end.) Here is the recipe I use along with photo(s) of the finished product.

Whipped Cream

1 cup (8 oz.) heavy whipping cream

1 tablespoon instant nonfat dry milk

3 tablespoons sugar 

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 minutes. Add all ingredients to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream reaches stiff peaks and loses its gloss.  Keep refrigerated.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted.

 

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@Ainhisg  I have a sweet tooth....and this looks absolutely delicious! 👍🏻👍🏻

[SaveTheTurtles]

I always use powdered sugar. I don't know if regular sugar would work.

[Spacrazy]

@Ainhisg :  I am dying over this gorgeous pie!!!