Print

Stabilized Whipped Cream Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

A simple recipe for stabilized whipped cream that holds its shape longer than regular whipped cream, perfect for decorating cakes and desserts.

Ingredients

Scale

Ingredients:

  • 1 cup heavy cream (cold)
  • 2 tablespoons granulated sugar
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cheflenacooks.com/stabilized-whipped-cream-recipe/