Otherchewoutloud4.8
Stabilized Whipped Cream
This Stabilized Whipped Cream recipe makes light and fluffy whipped cream that won't melt or get watery at room temperature!
👥 20 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- microwave
📝 Preparation Steps
1
Chill
2
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.
heavy whipping cream (very cold)2 cupspowdered sugar4 tablespoonsvanilla extract (or Kahlua or other flavored extract)2 tablespoons
3
Warm
4
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.
water2 tablespoons
5
Beat
6
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*
7
Resume beating whipped cream, while slowly drizzling liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.
8
Frost
9
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.
Nutrition Facts
calories
81 kcal
fat Content
9 g
serving Size
1 serving
sugar Content
1 g
sodium Content
6 mg
protein Content
1 g
cholesterol Content
27 mg
carbohydrate Content
1 g
saturated Fat Content
5 g
unsaturated Fat Content
2.4 g
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