Stabilized Whipped Cream Recipe
Introduction
Stabilised whipped cream is perfect for when you want your whipped topping to hold its shape longer, ideal for decorating cakes or serving with desserts. By adding gelatin, this whipped cream stays light, fluffy, and firm without weeping or deflating.
Ingredients
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon gelatin
Instructions
- Step 1: Whip the heavy cream and sugar together until soft peaks form.
- Step 2: Dissolve the gelatin in a small amount of warm water, let it cool slightly, then slowly fold it into the whipped cream. Chill in the refrigerator to set before serving.
Tips & Variations
- Use unflavored gelatin for the best results and avoid altering the taste of the whipped cream.
- For a flavored twist, add vanilla extract or a hint of cocoa powder while whipping the cream.
- Ensure the gelatin is not too hot when mixing to prevent melting the cream.
Storage
Store stabilised whipped cream in an airtight container in the refrigerator for up to 2 days. Rewhip gently if it loses volume before using. Avoid freezing, as it can change the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use powdered gelatin instead of sheets?
Yes, powdered gelatin works well. Just follow the same dissolving method in warm water before folding it into the cream.
Will stabilised whipped cream work with non-dairy cream?
It’s best with dairy cream since gelatin helps set its fat structure. Non-dairy creams may not whip or stabilize as effectively with gelatin.
PrintStabilized Whipped Cream Recipe
A simple recipe for stabilized whipped cream that holds its shape longer than regular whipped cream, perfect for decorating cakes and desserts.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup of stabilized whipped cream 1x
- Category: Dessert topping
- Method: Stovetop
- Cuisine: Universal
- Diet: Low Lactose
Ingredients
Ingredients:
- 1 cup heavy cream (cold)
- 2 tablespoons granulated sugar
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
Instructions
- Prepare Gelatin: Sprinkle the unflavored gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for about 5 minutes until it absorbs the water and becomes spongy.
- Heat Gelatin: Gently warm the bloomed gelatin in the microwave for about 10 seconds or over a double boiler until completely dissolved. Let it cool slightly but not set.
- Whip Cream: In a chilled mixing bowl, whip the cold heavy cream with granulated sugar on medium-high speed until it begins to thicken and soft peaks form.
- Add Gelatin: Gradually drizzle the dissolved gelatin into the whipping cream while continuing to whip on medium speed until the cream forms stiff peaks. Be careful not to overwhip.
- Chill: Use the stabilized whipped cream immediately or store it in the refrigerator for up to 24 hours. It will maintain its texture longer than regular whipped cream.
Notes
- Make sure the gelatin is completely dissolved before adding to the cream to avoid lumps.
- Use cold cream and a chilled bowl and beaters for best whipping results.
- Stabilized whipped cream is ideal for piping and decorating cakes and holds up well in warm environments.
- You can substitute sugar with powdered sugar for a smoother texture.
- For a vegan alternative, use agar-agar instead of gelatin and coconut cream instead of dairy cream.
Keywords: stabilized whipped cream, whipped cream recipe, gelatin whipped cream, dessert topping, cake decoration
