Stabilized Whipped Cream Recipe
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.
- 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
Whipped Cream
- 1 cup heavy cream (cold)
- 2 tablespoons granulated sugar
Stabilizer
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/stabilized-whipped-cream-recipe/
