Stabilized Whipped Cream
Quick, delicious, and easy, this homemade stabilized whipped cream is made in minutes to create a fluffy, sweet topping.
Servings: 1 cup
Calories: 980kcal
Ingredients
- 1½ tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 teaspoon heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill a large mixing bowl and whisk attachment in the fridge or freezer.
- Add the water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Let it sit for a few minutes.
- Place this bowl over a simmering pan of water until the gelatin is fully dissolved. It only takes 5-7 seconds. Stir the mixture and set it aside to cool.
- Remove your bowl and whisk attachment from the refrigerator. Combine the heavy whipping cream, powdered sugar, and vanilla in the bowl. Whip the mixture building up to a high speed until it thickens and soft peaks form.
- Stir about 1 teaspoon of heavy cream into the gelatin mixture.
- Turn the mixer to low. Slowly pour the gelatin mixture into the whipped cream and mix until well combined. Increase the mixer to medium speed and mix until stiff peaks form.
Notes
- You’ll end up with about 1½ to 2 cups of stabilized whipped cream with this recipe. You can easily double or triple the ingredients to make more!
- You should pop your bowl and beaters in the fridge or freezer about 10 minutes before you’re ready to make this recipe. Using a cold bowl and attachments will make your whipped cream thicken faster and produce a better end result.
- If you have accidentally over-whipped, add in a few tablespoons of fresh cream and mix by hand with a wire whisk. If it’s greasy or lumpy, it is not salvageable, and you’ll need to start over.
Nutrition
Calories: 980kcal | Carbohydrates: 37g | Protein: 8g | Fat: 90g | Saturated Fat: 56g | Cholesterol: 333mg | Sodium: 101mg | Potassium: 179mg | Sugar: 30g | Vitamin A: 3572IU | Vitamin C: 1mg | Calcium: 155mg