Stabilized Whipped Cream Recipe
A simple recipe for stabilized whipped cream that holds its shape longer, perfect for decorating cakes and desserts without the cream melting or weeping.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup of stabilized whipped cream 1x
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: Universal
- Diet: Halal
Ingredients
Scale
Whipped Cream
- 1 cup heavy cream, cold
- 2 tablespoons granulated sugar
Stabilizer
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions
- Prepare the Gelatin: Pour 2 tablespoons of cold water into a small bowl and sprinkle 1 teaspoon of unflavored gelatin over it. Let it soften for about 5 minutes (blooming the gelatin).
- Heat the Gelatin: Gently warm the gelatin mixture in the microwave for 10-15 seconds or over a double boiler until it dissolves completely. Allow it to cool slightly but not set.
- Whip the Cream: In a chilled mixing bowl, add 1 cup of cold heavy cream and 2 tablespoons of sugar. Begin whipping on medium speed until soft peaks form.
- Add the Gelatin: Gradually pour the slightly cooled gelatin into the whipped cream while continuing to whip. Continue whipping until stiff peaks form and the mixture is smooth and thick.
- Chill the Cream: Transfer the stabilized whipped cream to a container and chill in the refrigerator for at least 1 hour before using. This will help the cream firm up and maintain its shape.
Notes
- Ensure the gelatin is fully dissolved to avoid lumps in the whipped cream.
- Use cold heavy cream and a chilled bowl for best whipping results.
- Stabilized whipped cream can keep its shape for several hours or overnight when refrigerated.
- For a vegetarian alternative, gelatin can be substituted with agar-agar, but preparation will differ.
Keywords: stabilized whipped cream, whipped cream recipe, gelatin whipped cream, dessert topping
Find it online: https://cookwithyana.com/stabilized-whipped-cream-recipe/
