Make-ahead whipped cream from BraveTart: Iconic American Desserts (page 89) by Stella Parks

  • store-cupboard ingredients
  • heavy cream

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butternut pumpkin pie

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • NJChicaa on May 22, 2023

    This makes for a very sweet whipped cream. I understand that you need to use that much sugar to make the whipped cream stay fluffy (and it will for several days) but personally I prefer something less sweet. It is very good for what it is but I'd rather just make it as needed without as much sugar.

  • ashallen on March 08, 2022

    I have a big sweet tooth and found the sweetness level in this whipped cream to be fine, particularly since I made it as a component of the Lemon Mousse recipe in which it's folded into a tart lemon custard. The cream held up well during and after folding into the lemon custard. My cream did whip up faster than described in the recipe, perhaps because it was pasteurized which tends to whip up faster than ultra-pasteurized.

  • Nlynn on November 02, 2020

    This whipped topping is very sweet! Eaten on its own, it tastes like melted soft-serve ice cream. Not what I am used for whipped cream but this version has its place.

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