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Stabilized Whipped Cream

  • Prep Time: 10
  • Total Time: 10

Description

A method of making bakery style whipped cream that doesn’t fall or melt. Great for piping onto desserts or even icing cakes and cupcakes. Double if desired.


Scale

Ingredients

  • 1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • 1/2 cup powdered sugar (more or less to taste)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
  2. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
  3. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.

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