Stabilized Whipped Cream
Stabilized whipped cream holds up longer on desserts because it doesn't separate. Gelatin stiffens the whipped cream and makes the texture seem fuller and slightly spongy. It's perfect for topping a sweet pie with rosettes or to frost a cake.
Stabilized whipped cream holds up longer on desserts because it doesn't separate. Gelatin stiffens the whipped cream and makes the texture seem fuller and slightly spongy. It's perfect for topping a sweet pie with rosettes or to frost a cake.
Ingredients
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¼ cup cold water
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1 teaspoon unflavored gelatin
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1 cup heavy whipping cream
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1 tablespoon white sugar
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½ teaspoon vanilla extract
Method
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Gather the ingredients.
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Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
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Heat gelatin mixture in the microwave until gelatin is completely dissolved, about 30 to 45 seconds, stirring after every 15 seconds. Remove from microwave and let stand at room temperature for 5 to 10 minutes; gelatin must be liquid but not warm when added to cream.
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Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
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Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
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Desserts
