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!
- 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
- 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.
- 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.
- 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.
- 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.
- Category: Dessert
- Method: Whisk
- Cuisine: American
Keywords: Stabilized Whipped Cream