Non Runny Whipped Cream
Say goodbye to droopy desserts with this foolproof recipe for Non-Runny Whipped Cream! This recipe combines the classic creaminess of whipped cream with the stabilizing power of unflavored gelatin, ensuring your whipped topping holds its shape for hours. With just five simple ingredients—heavy cream, powdered sugar, vanilla extract, unflavored gelatin, and water—you'll create a perfectly fluffy and stable whipped cream in just 15 minutes. The secret lies in blooming and gently incorporating gelatin, which prevents the cream from wilting, even on warm desserts or elaborate cakes. Ideal for piping, layering, or crowning your favorite treats, this stabilized whipped cream keeps its silky texture without sacrificing flavor. Plus, it’s easy to store, making it a game-changer for make-ahead desserts and special occasions.
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Recipe Information
Ingredients
- 1 cup Heavy cream (cold)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Unflavored gelatin
- 2 tablespoons Cold water
Instructions
Chill a mixing bowl and the beaters of an electric mixer in the freezer for 10-15 minutes to ensure everything stays cold for optimal whipping.
In a small microwave-safe bowl, combine the unflavored gelatin with 2 tablespoons of cold water. Let it sit for 5 minutes to bloom and thicken.
After blooming, microwave the gelatin mixture for 5-7 seconds to liquefy it. Allow it to cool slightly but not set.
Remove the chilled mixing bowl and beaters from the freezer. Pour the cold heavy cream into the bowl.
Using an electric mixer, beat the cream on medium speed until it begins to thicken but is not yet at soft peaks.
Add the powdered sugar and vanilla extract to the cream and continue beating on medium speed until soft peaks form.
Reduce the mixer speed to low and slowly drizzle the cooled, liquid gelatin into the whipped cream while beating. This will stabilize the whipped cream and ensure it doesn't become runny.
Increase the mixer speed back to medium and beat until stiff peaks form. Be cautious not to overwhip, as this can turn the cream into butter.
Use the non-runny whipped cream immediately for piping or topping, or store it in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 15.2 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 10 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
