Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Stabilized Whipped Cream

  • Author: Chew Out Loud
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 4 cups 1x
  • Category: Dessert
  • Method: Whisk
  • Cuisine: American

Description

This whipped cream is sturdier than normal, and will not get runny or melt with time. Stabilized whipped cream keeps well in fridge for days!


Scale

Ingredients

  • 2 cups heavy whipping cream, very cold
  • 4 TB powdered sugar
  • 2 TB vanilla extract (or Kahlua or other flavored extract)
  • 2 tsp unflavored gelatin powder (Knox)
  • 2 TB water

Instructions

  1. Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.
  2. Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.
  3. Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set whipped cream aside and check the gelatin mixture. (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.) If it’s hot, stir until it cools down to lukewarm. It should be a slightly warm liquid, but not hot. Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.
  4. Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.

Keywords: Stabilized Whipped Cream