Whipped Cream Stabilized
Elevate your desserts with this perfectly stabilized whipped cream recipe, designed to maintain its dreamy, fluffy texture for hours without losing its shape. Combining classic ingredients like heavy whipping cream, powdered sugar, and vanilla extract with the magic of unflavored gelatin, this technique ensures your whipped cream stays firm and smooth, whether used as a frosting, filling, or topping. Ready in just 15 minutes, this crowd-pleasing recipe is ideal for decorating cakes, layering in trifles, or dolloping over pies. With easy-to-follow steps and a shelf life of up to 24 hours in the fridge, this stabilized whipped cream will become your go-to secret for creating stunning desserts that endure. Perfect for bakers and dessert aficionados alike, get ready to transform the ordinary into the extraordinary!
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Recipe Information
Ingredients
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Unflavored gelatin
- 2 tablespoons Cold water
Instructions
Chill your mixing bowl and whisk attachment in the refrigerator or freezer for at least 15 minutes before starting. This helps the whipped cream form stiff peaks more easily.
In a microwave-safe small dish, combine unflavored gelatin and cold water. Let it sit for 5 minutes to bloom (the gelatin will absorb the water and become thick).
After blooming, microwave the gelatin mixture for 5-10 seconds, just until the gelatin dissolves completely. Set aside to cool slightly but do not allow it to set again.
In the chilled mixing bowl, pour the heavy whipping cream and beat on medium speed until it starts to thicken slightly, about 1-2 minutes.
Add the powdered sugar and vanilla extract. Continue whipping on medium-high speed until soft peaks form (peaks that curve and fall back slightly when the whisk is lifted).
With the mixer running on low, slowly drizzle the cooled, liquefied gelatin into the whipped cream. Ensure it is added gradually to prevent clumping.
Increase the mixer speed to medium-high and beat until stiff peaks form (peaks that hold their shape without collapsing). Be careful not to overwhip, as it can turn into butter.
Use immediately as a frosting, filling, or topping, or store in the refrigerator for up to 24 hours. Stir gently before use if needed.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 87 mg | 4% | |
| 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.
