Stabilized Whipped Cream
Whipped Cream That Will Hold Up And Pipe Beautifully! You can make this in advance too!
Servings: 2 cups
- 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
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.
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
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