Whipped Cream is wonderful on almost any dessert, this Stabilized Whipped Cream recipe should be part of any baker’s repertoire. Regular homemade whipped cream only holds it’s shape for a few hours and this stabilized version will last about 3 days refrigerated – so if you’re using it to decorate a cake or as a topping for pies this version is a must.
Stabilized Whipped Cream Recipe
Prep time: 10 minutes
Serves: 2 Cups of Whipped Cream
- Prep time: 10 minutes
- Serves: 2 Cups of Whipped Cream
- 1 Cup + 2 Tablespoons Heavy Whipping Cream
- 1 Teaspoon Unflavored Gelatin
- ¼ Cup Powdered / Confectioners Sugar
Place 2 Tablespoons of Heavy Whipping Cream into a small saucepan and sprinkle on 1 Teaspoon of Gelatin. Let it sit for a few minutes until the gelatin swells and has absorbed all the water. Turn your stove on low and heat until the gelatin has melted, pour it through a mesh strainer into a small bowl and set aside to cool while you start on the whipped cream (don’t let it gel, it should be a little warm).
The heavy whipping cream should be very cold, attach the whisk attachment to your mixer and place 1 Cup of Heavy Whipping Cream into your mixing bowl and whip the cream on high until it starts to thicken, turn the speed to low and start drizzling in the gelatin mixture.
Turn it back to high until mediums peaks start to form, add ¼ Cup Powdered Sugar (you can also add ½ Teaspoon of Vanilla Extract if you want to make Chantilly Cream) and turn the speed back up to high until stiff peaks form, be sure not to over-beat or your whipped cream will be lumpy. You can use this immediately for a topping, but if you want to pipe it refrigerate for at least 1 hour before using. This whipped cream will stay stabilized for about 3 days in the refrigerator. Enjoy!
↓ Supplies to make this recipe ↓