How To Make Stabilized Whipped Cream
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Learn how to make stabilized whipped cream in this easy step by step tutorial! With a secret ingredient your whipped cream will stand up and not go all weepy on you. You can make it ahead of time, and save yourself from going all weepy as well!
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In my early days of baking, I was convinced I could do it all. And I was convinced I could get it all done the day of a big event.
Apparently I thought I had some secret Avengers like powers. Some can leap tall buildings. Some can throw special hammers. Me? My super power is covered in sugar and sprinkles.
Secretly I was always stressing out while everyone else was enjoying themselves. No longer friends. Enter stabilized whipped cream. Where have you been all my holidays stabilized whipped cream?
What Is Stabilized Whipped Cream?
You know that “frosting” you seem some times on layer cakes in bakeries, and when you take a bite you realize it is actually whipped cream? That is stabilized whipped cream.
Stabilized whipped cream, unlike regular whipped cream that is stable and beautiful to pipe onto cakes. It’s whipped cream with attitude.
And… You can make this whipped cream a day in advance. Did the heavens just open up on you too?
And according to the Spruce, you can even freeze it. Yes, freeze it. Seriously birds chirping over here.
What Ingredients Are In Stabilized Whipped Cream?
- Unflavored Gelatin
- Cold Water
- Heavy Whipping Cream
- Vanilla Extract
- Powdered Sugar (confectioners sugar)
How To Make Stabilized Whipped Cream Recipe
Step one: Gather your ingredients. To make stabilized whipped cream you need your basic whipped cream ingredients: powdered sugar, vanilla extract, heavy cream and the secret weapon- gelatin.
Step two: First you need to dissolve the gelatin. Sprinkle the gelatin over the cold water and let it sit for 5 minutes until the gelatin dissolves. Then go ahead and microwave the gelatin mixture for about 10 seconds to dissolve it.
Step three: In your stand mixer bowl, add your heavy whipping cream, powdered sugar, and vanilla extract.
Pro Tip: Chill your bowl and beaters to make the heavy whipping cream whip up faster.
Step four: Using your whisk attachment, whip the cream, vanilla, extract and confectioners sugar. You want soft peaks to form, which means when you lift the beater out of the bowl the peaks should flop over slightly.
Once soft peaks form, then slowly drizzle the cooled gelatin mixture in.
So refrain from picking up that blue tub of you know what stuff in the freezer section or a can of whipped cream spray. Walk away. This stabilized whipped cream will keep its shape for a day as long as the dessert stays chilled as well!
You have now seen the light of whipped cream you can make it advance that will actually hold up on you and not disappoint you.
Recipes To Use this Stabilized Whipped Cream On:
To Make This Stabilized Whipped Cream Frosting You Will Need:
More Baking Recipes and Tutorials:
Stabilized Whipped Cream
Ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup (230 grams) heavy cream cold
- 1/2 cup (57 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes.
- While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
I have to make 100 standard size cupcakes and an 8″ 3 layered. How many recipes of this stabilized whip cream would that take
You’ll need a serious amount, 1 batch of Stabilized Whipped Cream will frost roughly 12 cupcakes (depending on the amount you use). So if you are frosting 100 cupcakes, you’ll need approximately 8.3 batches and with a 3 layer cake you’ll likely need at least another 3 batches. You should be safe with 12 batches.
Can you make the key lime cheesecake cupcakes and frost them with this and freeze the whole thing? I always freeze cupcakes with the frosting on.
Hi Connie, I donโt recommend freezing with whipped cream but once thawed you can top with this, stabilized whipped cream!
Hi and thanks for the recipe! Can the ingredients be put into a whipping canister? I just bought a 2 cup professional whipped cream canister and would love to use this recipe for my cupcakes.
Hi Helen! Iโm sorry but I donโt have any experience with a whipped cream canister. But you could also use my regular homemade whipped cream recipe instead if it doesnโt work.
Thanks for sharing this tutorial and your secret! This is perfect ontop of our pumpkin pies this Thanksgiving!
Whoaaaa I feel like I just got my a-ha moment when I read about this secret ingredient. Will try adding gelatin from now. Smart idea!
Thanks Linda! Yes it works wonders!
Making stabilized whipped cream is something all bakers should know how to do. I never thought about using plain gelatin . Great tip, thanks I will keep this in mind the next time I need a sturdy whipped cream.
Thanks Debbie!
This is such a gem of a recipe. I’ll take stabilized whipped cream over frosting any day of the week. Excited to sue this on cupcakes!
Thanks Jenni! Yes this would be delicious on cupcakes!
Yes! Whipped cream can be so tricky, but working with a stabilized whipped cream is worth the extra work! This is perfect when you need something less sweat but still creamy.
It really is Lauren!
Thank you for saving my life! I had no idea you could so easily stabilize whipped cream, this is going to make my life so much easier!
Aleta glad to help ๐ and yes it’s a game changer!
My mind is blown… I would never have thought to use gelatin. Genius!
Thanks Candice! Yes it’s a game changer!
That is one gorgeous strawberry shortcake cream cake. I can imagine the flavor of this whipped cream is amazing. I feel like this is one of those guarded bakery secrets about how to keep the cream so light, fluffy and for such a long time. Thanks for sharing! I can’t wait to try it. I pinned also.
Thanks Michelle! And thank you for pinning!
I never knew how they did this! I feel like I have learned a closely guarded secret – amazing! Much prefer whipped cream to frosting, so will be using this with my next cake!
Thanks Jacqui! Yes it holds up so much better than regular whipped cream – it’s great for parties and get togethers so you are not making whipped cream last minute!
I am making a Unicorn pull-apart cake and the Mom is not a fan of the sweetness of buttercream. Even though I find it the easiest to work with since it is very stable. Will this whipped cream frosting due the trick?
Also will fondant stick to it?
Hi Felicia! I havenโt used it with fondant so I canโt say for sure. But O would think if you put it in the fridge before it might work?
Thank you