Stabilized Whipped Cream
Whipped cream that doesn't weep or melt after it has set for a while is mostly likely stabilized whipped cream. It sounds a little fancy, but it is super easy to make!
Servings: 8
Equipment
Ingredients
- 4 teaspoons Water
- 1 teaspoon Gelatin unflavored
- 1 Cup Heavy Whipping Cream cold
- 1/3 Cup Powdered Sugar
- 1/2 teaspoon Vanilla
Instructions
- Add water to a microwave safe bowl and sprinkle the unflavored gelatin evenly over the top. Allow to sit for a few minutes.4 teaspoons Water, 1 teaspoon Gelatin
- Transfer the gelatin mixture to the microwave (see note below) and microwave until the gelatin is fully dissolved. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract and whip on medium high speed until the mixture starts to thicken and soft peaks form. Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined, increasing the mixer to medium speed and continue mixing until stiff peaks form.1 Cup Heavy Whipping Cream, 1/3 Cup Powdered Sugar, 1/2 teaspoon Vanilla
- Place the whipped cream into a piping bag with your favorite tip. Pipe the whipped cream on your dessert and refrigerate your dessert until ready to serve.
Notes
*This can also be done on the stove top in a sauce pan. I actually prefer to do it this way so I can see the gelatin has dissolved.
Whipped Cream will keep for 2-3 days in the refrigerator.
Nutrition
Serving: 0.25cup | Calories: 124kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 13mg | Potassium: 22mg | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg