Stabilized Whipped Cream

Learn how to make perfect Stabilized Whipped Cream in just a few simple steps! It holds its shape for up to 2-3 days so it makes a great frosting for cakes, piping onto pies and more!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 servings

Calories: 114 kcal per serving

Ingredients

4 teaspoons - cold water
1 tsp - unflavored gelatin
1 cup - cold heavy whipping cream
2 ½ tablespoons - powdered sugar
1 tsp - pure vanilla extract

Instructions

Place the water in a bowl and sprinkle the gelatin slowly and evenly over the water, allowing the gelatin to be absorbed by the water before adding more. Let stand 10 minutes until the gelatin has softened or "bloomed".
Microwave the bowl of gelatin for 5-8 seconds just until the gelatin has melted and stir well. You can tell when the gelatin has melted as it will be clear.
Place the heavy whipping cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl with a hand mixer. Whip the cream on medium speed until soft peaks form. Reduce the speed to low and add the gelatin in slow steady stream. Increase the mixer speed to medium once more and continue to beat until stiff peaks form, being careful not to over mix.
Pipe or frost cakes and pies, or dollop onto cheesecakes or fruit crisps. Enjoy!

Nutrition