Stabilized Whipped Cream Recipe

Introduction

Stabilised whipped cream holds its shape longer than regular whipped cream, making it perfect for decorating cakes and desserts. This simple recipe uses gelatin to keep the cream firm and creamy without losing its light texture.

Ingredients

• 1 cup heavy cream (cold)
• 2 tablespoons sugar
• 1 teaspoon gelatin powder
• 2 tablespoons cold water

Instructions

1. Step 1: Sprinkle gelatin over the cold water and let it bloom for 5 minutes.
2. Step 2: Warm the bloomed gelatin gently until fully dissolved, then let it cool slightly but not set.
3. Step 3: In a chilled bowl, whip the cold cream and sugar until soft peaks form.
4. Step 4: Gradually add the cooled gelatin to the whipped cream while continuing to whip until stiff peaks form.
5. Step 5: Use immediately or chill in the refrigerator to keep it firm before serving.

Tips & Variations

• For a flavored whipped cream, add a teaspoon of vanilla extract before whipping.
• Make sure the gelatin is not hot when adding to the cream to avoid melting it.
• You can substitute gelatin with agar-agar for a vegetarian option, but follow package instructions carefully.

Storage

Store stabilised whipped cream in an airtight container in the refrigerator for up to 24 hours. Rewhip slightly if it softens before using. Avoid freezing as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use stabilized whipped cream for piping decorations?

Yes, the added gelatin helps maintain the shape, making it ideal for piping flowers and borders that last longer.

What if I don’t have gelatin?

You can try using commercial whipped cream stabilizers or agar-agar as a vegetarian alternative, but the texture and stability may differ slightly.

Stabilized Whipped Cream Recipe

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4.7 from 79 reviews

Learn how to make stabilized whipped cream that holds its shape longer than regular whipped cream, perfect for decorating cakes and desserts without losing volume or texture.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: About 2 cups 1x
• Category: Dessert Topping
• Method: Stovetop
• Cuisine: Universal
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Whipped Cream

• 1 cup heavy cream (cold)
• 2 tablespoons granulated sugar

Stabilizer

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water

Instructions

1. Prepare Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes until it absorbs the water and becomes gelatinous.
2. Dissolve Gelatin: Gently heat the bloomed gelatin in the microwave for about 10 seconds or over a double boiler just until it becomes liquid. Allow it to cool slightly but not set.
3. Whip Cream: In a chilled mixing bowl, whip the cold heavy cream and granulated sugar using a mixer on medium-high speed until soft peaks form.
4. Add Gelatin to Cream: Slowly pour the slightly cooled gelatin into the whipped cream while continuing to whip. Continue whipping until stiff peaks are achieved, which ensures the cream is stabilized.
5. Chill: Transfer the stabilized whipped cream to a serving bowl or piping bag. Chill in the refrigerator for at least 1 hour before use to let it set properly and hold its shape.

Notes

• Use cold cream and chill your mixing bowl for best whipping results.
• Ensure the gelatin is not too hot when adding to prevent curdling.
• Stabilized whipped cream can hold its shape for up to 24 hours in the fridge.
• You can use powdered gelatin as a substitute but adjust the quantity accordingly.

Keywords: stabilized whipped cream, whipped cream recipe, whipped cream with gelatin, dessert topping, cream decorating