Stabilized Whipped Cream
Whipped Cream That Will Hold Up And Pipe Beautifully! You can make this in advance too!
Servings: 2 cups
Calories: 537kcal
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.
Notes
You can make this a day in advance. Just keep covered and keep in the refrigerator. You can also freeze this. Just line a baking sheet with parchment paper and pipe or spoon serving size portions onto the sheet and freeze. Then transfer to a container and store in the freezer. Recipe adapted from Our Best Bites
Nutrition
Calories: 537kcal | Carbohydrates: 33g | Protein: 4g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 50mg | Potassium: 92mg | Sugar: 30g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg