Stabilized Whipped Cream
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.
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
- 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.
- 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.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!