Stabilized Whipped Cream
User Reviews
4.8
Stabilized Whipped Cream
Description
Stabilized Whipped Cream combines heavy whipping cream, powdered sugar, and vanilla extract that are chilled before whipping to help achieve volume. Gelatin powder is dissolved in water and gently warmed, then slowly incorporated to create structure within the whipped cream. This allows it to maintain soft to stiff peaks without weeping or losing its shape over time, making it useful for decorating and filling cakes or pies.
The texture is smooth and creamy with a gentle firmness compared to unwhipped cream, and the flavor can be adjusted with different extracts such as Kahlua. Once whipped, it can be stored covered in the refrigerator for several days, giving flexibility in dessert preparation.
Stabilized whipped cream is particularly practical when you want a topping that holds up well for a couple of days, and it freezes well for later use. It works well on cheesecakes, pies, and other desserts that require a stable, airy garnish.
Ingredients
- 2 cups heavy whipping cream very cold
- 4 TB powdered sugar
- 2 TB vanilla extract or Kahlua or other flavored extract
- 2 tsp gelatin powder Knox, unflavored
- 2 TB water
Instructions
- Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric hand 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 aside and check the gelatin mixture; it should be a warm liquid.If it has coagulated, microwave a few seconds at a time until it turns liquid again. If it's too hot, stir until it cools down to a warm liquid.Resume beating whipped cream, while slowly drizzling 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.
Notes
- This recipe makes approximately 4 cups of stabilized whipped cream, suitable for frosting or decorating.
- You can prepare it up to two days in advance; keep refrigerated and covered until serving.
- Freezing leftovers is possible for up to two months; thaw gently before use.
- Experiment with flavored extracts like Kahlua for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 6mg | 0% |
| Potassium | 23mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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