Stabilized Whipped Cream

Prep: 15

Cook: 0

Total Time: 15

Yield: 8 servings

Course: Condiment

Cuisine: American

Calories: 116kcal

Author: Jessica Gavin

I love making stabilized whipped cream because it lets me enjoy light, fluffy whipped cream that doesn't deflate or run, keeping my desserts looking picture-perfect for much longer.

Ingredients

▢ 1 ½ tablespoons (22 ml) cold water
▢ ½ teaspoon unflavored gelatin, powdered
▢ 1 cup (240 ml) heavy cream, or heavy whipping cream
▢ ¼ cup (28 g) powdered sugar
▢ ½ teaspoon (2.5 ml) vanilla extract

Instructions

Prepare the Gelatin – Add water to a microwave-safe bowl, and sprinkle gelatin on top. Let the mixture stand for 5 minutes, and it will harden. Microwave the gelatin mixture on high power in 5-second increments until the gelatin dissolves, about 15 seconds total. Stir and allow to slightly cool, but not harden, before adding to the cream. If the gelatin solidifies, microwave for 5 seconds.
Whip the Cream – In a stand mixer fitted with the whisk attachment, add cream, powdered sugar, and vanilla. Mix on low speed (setting 2) for 1 minute until bubbles form. Turn the speed to medium (setting 5) for about 2 minutes, until a trail of cream forms (just below soft peaks).
Alternatively, make the stabilized whipped cream using a chilled bowl, then whisk until the desired peaks form.
Incorporate the Gelatin – Slowly pour in the gelatin mixture, then increase speed to medium-high (setting 8) until desired peaks form, about 30 to 60 seconds.

Notes

Recipe Yield: 2 cups
Serving Size: ¼ cup
When to Stop Whipping: For Soft Peaks – Looks like stirred yogurt and doesn’t hold a peak when lifted. For Medium Peaks – Looks like Cool Whip and peaks slightly when lifted. For Stiff Peaks – Looks like shaving foam and holds a peak when lifted.
Less-Sweet Whipped Cream: Sugar can be reduced to 2 tablespoons.
Sweetener Substitutes: Granulated sugar can be substituted for powdered sugar. Honey or maple syrup can be used, reduced to 2 tablespoons for the recipe.
Storing: Store in an airtight container in the refrigerator for up to 2 days. Briefly whisk if water begins to weep from the cream or loses some volume.
Freezing: Freeze in an airtight container for up to 1 month. Defrost at room temperature until the cream softens, can be stirred, and is still cold. This could take 15 to 45 minutes, depending on the batch size. Stir with a spoon to gently mix together before using.

Nutrition

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