If you want dense, creamy whipped cream that can be piped through a pastry bag to make a decorative edging or spread onto snack cakes, angel food and chiffon cakes, or cupcakes, your best bet is to pull out your food processor. Whereas whipping cream in a stand mixer produces light, billowy peaks, the sharp, fast-moving blades of a food processor can’t add as much air. Instead, they produce a dense, creamy consistency. Even better, because the smaller air bubbles created by the food processor are more stable than the bigger bubbles created by a stand mixer, we have found that processed cream keeps its thick, dense texture for two full weeks.
- Process 2 cups heavy cream, 2 teaspoons sugar, and 1/2 teaspoon vanilla extract in a food processor for 45 seconds.
- Pulse in 5-second intervals for another 15 to 20 seconds, until the cream has reached the consistency of buttercream frosting.