Stabilized whipped cream is great for desserts when you need to make them ahead of time or want a whipped topping that holds up well to being piped. This whipped topping will keep for days without melting or “weeping” and is simple to make in a matter of minutes.
Making whipped cream at home is a simple process and tastes delicious, but sometimes you’ll want to make desserts ahead of time like during Thanksgiving and Christmas especially. Sometimes you’ll want to make a dessert that you know won’t be finished within a day or two but would like the topping to stay set longer than 24 hours. These are the times when a more stabilized whipped cream comes in handy.
The process between regular and stabilized whipped cream is basically identical, so there’s no real added work to the recipe. All you need to do is make the whipped cream right up to before the soft peak stage and add a stabilizing element, in this case, gelatin, and finish whipping to the desired consistency.
Ingredients for Stabilized Whipped Cream
Gelatin – 1 teaspoon of unflavored gelatin mixed with 1 tablespoon of water is all you need to stabilize the whipped cream. Its just enough to help stabilize the whipped cream without changing its taste or texture either.
Heavy Whipping Cream – Keep the cream cold right until you’re ready to use it. Whipping will double its volume, so using 1 cup should give you 2 cups of pipeable whipped cream.
Powdered Sugar – A little powdered sugar will sweeten the whipped cream. Using powdered versus granulated sweetens the cream without the risk of being grainy. The added corn starch also helps stabilize the whipped cream some more.
Vanilla Extract – Optional but adds a nice flavor to the whipped cream without being overpowering.
How to Make Stabilized Whipped Cream
Whipped cream is one of the reasons I prefer to have metal mixing bowls. Before getting started, toss your mixing bowl and the beaters you will be using into the freezer for 10-15 minutes. Keeping everything super cold helps whipping up the cream faster and with more volume.
While the mixing bowl and beaters are chilling, use a small bowl and fill it with 1 tablespoon of water. Sprinkle 1 teaspoon of gelatin on top and mix it. Microwave on high for about 10 seconds and stir some more until the gelatin appears fully dissolved and allow it to sit for 5 minutes.
Pour the heavy cream into the mixing bowl and start mixing on low speed, slowly increasing the speed as it thickens. As it begins to thicken, but before it gets to a soft peak stage, add the sugar and vanilla, and mix that in slowly.
By now the gelatin mixture will probably have hardened. Microwave on high for about 8 seconds. You don’t want it hot, but need it be pourable. While the mixer is going on a low speed, pour the gelatin in slowly until combined. Now increase speed until the whipping cream is the desired stiffness. If you plan on piping it, I would recommend stiff peaks.
How Long Does Stabilized Whipped Cream Last?
Once piped onto a dessert, stabilized whipped cream could sit at room temperature without losing shape or melting for a day or two, though I would recommend refrigerating the dessert. Refrigerated, the whipping cream can easily hold its shape without weeping for a week.
You can also make a large batch and freeze it like Cool Whip for up to 3 months.
Any Alternatives to Using Gelatin?
If you’re not a fan of using the gelatin method, or are looking for a vegetarian friendly option, there are a few alternatives. This recipe uses powdered sugar, but you can omit that if you prefer. All of the following alternatives, however, will need the powdered sugar as an added stabilizer.
Corn Starch – Add 1 tablespoon of corn starch to the powdered sugar before mixing it with the heavy cream.
Instant Pudding Mix – Add 1 tablespoon of instant vanilla pudding mix to the powdered sugar before mixing it with the heavy cream.
Nonfat Milk Powder – Add 1 tablespoon of nonfat milk powder to the powdered sugar before mixing it with the heavy cream.
These methods will work but can slightly change the taste of the whipped cream, not necessarily in a bad way though. Gelatin will give you the strongest and longest lasting stability of all these methods though.
📋 Recipe
Stabilized Whipped Cream
Ingredients
- 1 teaspoon unflavored gelatin powder
- 1 tablespoon water
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Before starting, place your mixing bowl and beaters in the freezer for 10-15 minutes. Keep the cream in the refrigerator until ready to use it.
- Pour 1 tablespoon of water into a small, microwave proof bowl. Sprinkle 1 teaspoon of gelatin on top of the water and mix it. Microwave on high for about 10 seconds and stir some more until the gelatin appears fully dissolved and allow it to sit for 5 minutes.
- Pour the heavy cream into the mixing bowl and start mixing on low speed, slowly increasing the speed as it thickens. As it begins to thicken, but before it gets to a soft peak stage, add the sugar and vanilla, and mix that in slowly.
- By now the gelatin mixture will probably have hardened. Microwave on high for about 8 seconds. You don’t want it hot but need it to be pourable. While the mixer is going on a low speed, pour the gelatin in slowly until combined. Now increase speed until the whipping cream is the desired stiffness. If you plan on piping it, I would recommend stiff peaks.
Comments
No Comments