Stabilized Whipped Cream
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.
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.
Equipment Used
Notes
1) What cream is best for making whipped cream? In the US heavy whipping cream and whipping cream are basically the same thing. Some manufacturers may have whipping cream as 30%, while heavy whipping cream is 36%. Other countries may have it listed as “whipping cream”, “cream”, or “double cream.” You’re basically looking for around 36% milk fat. Double cream can be used, but depending on the country you’re in, that can average around 48% milk fat. That’s fine to use but be cautious as it can quickly be overmixed.
2) If you want a less sweetened version, you can omit the vanilla and powdered sugar, though the powdered sugar does help with the stabilization. You can also adjust the amount of sugar up or down depending on your taste. You can also color and flavor the whipped cream if desired, just add them at the same point in step 3 you would have added the vanilla. I’d recommend gel food coloring also.
Nutrition
Serving: 1cupCalories: 470kcalCarbohydrates: 16gProtein: 4gFat: 44gSaturated Fat: 27gCholesterol: 163mgSodium: 50mgPotassium: 93mgSugar: 12gCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!
