Homemade Powdered Milk Whipped Cream

Directions

1. 1

   Chill the heavy cream in the refrigerator for at least 2 hours before whipping — the colder it is, the better it will hold.

2. 2

   Pour the cold cream into a chilled mixing bowl. Add the powdered milk and start beating on medium speed until it begins to thicken.

3. 3

   Increase to high speed and drizzle in the sweetened condensed milk one tablespoon at a time, tasting as you go to reach your preferred sweetness.

4. 4

   Continue beating until stiff, glossy peaks form and the cream holds its shape firmly when the beaters are lifted.

5. 5

   Use immediately as a cake filling or piped decoration, or refrigerate in a covered bowl for up to 24 hours. Stir in cocoa powder, fruit coulis, or chocolate chips for creative variations.