Wilton Stabilized Whipped Cream
Take your homemade desserts to the next level with this easy and foolproof recipe for Wilton Stabilized Whipped Cream! Perfect for decorating cakes, piping onto cupcakes, or adding a luscious finish to pies, this stabilized whipped cream holds its shape beautifully without compromising on that signature light and airy texture. Made with cold heavy whipping cream, a touch of powdered sugar, and a dose of unflavored gelatin for stability, this recipe ensures your whipped cream won’t melt or collapse, even in warm temperatures. With just 15 minutes of prep time and an optional hint of vanilla for extra flavor, you’ll have a professional-quality topping that’s versatile, reliable, and irresistibly creamy. Whether you're crafting an elaborate dessert or a simple treat, this stabilized whipped cream is your go-to solution for long-lasting, picture-perfect results!
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Recipe Information
Ingredients
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract (optional)
Instructions
Place a heatproof small bowl in the freezer for 10 minutes to chill, then remove it and set it aside.
In a microwave-safe small bowl, combine the unflavored gelatin and cold water. Let it sit for 5 minutes to bloom (the gelatin will absorb the water).
After blooming, microwave the gelatin mixture for about 5-7 seconds, or until it has dissolved fully. Stir to ensure it is smooth, then let it cool to room temperature for a couple of minutes. Do not let it set.
In a chilled mixing bowl, add the cold heavy whipping cream. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cream on medium-high speed until it starts to thicken slightly, about 1-2 minutes.
Gradually add the powdered sugar and vanilla extract (if using), continuing to whip until soft peaks form.
With the mixer running on low speed, slowly pour in the dissolved but cooled gelatin mixture. Once it is fully incorporated, increase the mixing speed to medium-high and whip until stiff peaks form. Be careful not to overwhip to avoid curdling.
Once done, use the stabilized whipped cream immediately for decorating or serving, or store it in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 21.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 159 mg | 12% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 86 mg | 2% | |
*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.
