Stabilized whipped cream
Simple ingredients and a few simple steps create whipped cream that last longer and hold's up longer for toppings and dessert. A great substitution for whipped topping.
Servings: 4 cups
Ingredients
- 2 cups whipping cream If the cream comes in a 473 ml jug like ours does, just use that.
- 2 tsp powdered gelatin
- 4 tbsp cold water
- 5 tbsp powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Place gelatin and water in a small microwave-safe bowl. Let stand for 2 minutes. The gelatin will soften.
- Meanwhile, pour whipping cream into bowl of a stand mixer with the whisk attachment. Whip at medium speed just until very soft peaks form.
- Microwave gelatin mixture in 10-second intervals, watching carefully, until gelatin is fully dissolved in water, and no gelatin granules remain. Be careful not to overheat.
- Add a few tablespoons of whipped cream to gelatin. Stir gently to combine until no lumps remain. (This ‘tempers’ the gelatin, so it won’t seize up when added to the bowl of whipped cream).
- Add powdered sugar and vanilla to whipped cream. Beat until soft peaks form.
- With the mixer on medium speed, slowly pour in the gelatin mixture in to the whipped cream. Continue to beat until stiff peaks form. Be careful not to overwhip the cream!
Notes
- This whipped cream can stay in the refrigerator for up to a day (though mine has lasted longer). It can be used as-is on desserts or beverages, or used in place of whipped topping in recipes.
- I have used this stabilized whipped cream as a frosting for lots of cakes, including ice cream cakes! It freezes really well on the cake and still holds it's form when sliced.
- As mentioned in the ingredients list, where I live, whipping cream that used to be sold in 500 ml/2 cup size is now sold in 473 ml containers. If that's what you can find, use that. The slightly smaller amount doesn't affect the recipe at all.