Stabilized Whipped Cream
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Ingredients
- 2 teaspoon unflavored gelatin
- 1 tablespoon + 1 teaspoon cold water
- 1 cup whipping cream
- 1/4 cup sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Put the mixing bowl and whisk attachment in the fridge for 30 minutes to an hour. You want them ice cold!
- In a small microwave bowl, combine gelatin and water; let stand until thick ~about 1 minute.
- Microwave for 20-30 seconds just until the gelatin dissolves and it’s not grainy. Do not allow this to set.
- Whip the cream with the sugar and vanilla until slightly thick. ~1 minute
- While slowly beating, add the gelatin to the cream.
- Whip at high until stiff.
- Use immediately or store in the fridge.
Notes
Tips
– Ensure that the beaters and bowl used for whipping the cream are cold, in order to stabilize the cream properly. A way to do this is to place them in the freezer for 15 minutes before whipping the cream.
– A chilled stainless steel bowl works best for stabilizing whipped cream.
– Store desserts with stabilized whipped cream in the refrigerator if they will not be served immediately, as even stabilized whipped cream may collapse if left outside on warmer days.