Stabilized whipped cream is used for whipped cream frostings and desserts. It holds its shape for several days without deflating.
What do I need Stabilized Whipped Cream For?
Most of the time, you don’t need whipped cream that is stabilized. When you need it depends on what you are using it for. If you put the whipped cream in or on a dessert that is eaten within a couple of hours, you don’t need to take the time to stabilize the whipped cream. However, if you want to use it for a whipped cream frosting or a dessert that won’t be eaten for 1 – 2 days, the whipped cream should be stabilized. Regular whipped cream will deflate and become watery within a few hours of making it.
What can I use to Stabilize the Whipped Cream?
Several different commercial stabilizers are available for purchase. However, whipped cream can be stabilized with several different ingredients you have at home. They include gelatin, corn starch, cream of tartar, cream cheese, and powdered milk. I use unflavored gelatin in this recipe. Gelatin and cream cheese are the two most commonly used stabilizers.
The gelatin is added to the water. After a few minutes, the gelatin absorbs all the water and becomes thick and viscous. Microwave the mixture for 3 to 5 seconds to melt the gelatin. Set aside to cool while you whip the cream. The gelatin should be cool, but still liquid when it is added to the whipped cream.
What do I need to make the Whipped Cream?
In addition to the stabilizer (gelatin), you need a chilled bowl, mixer, cold heavy or whipping cream, sugar and vanilla
How do I make the Whipped Cream?
In addition to the stabilizer (gelatin), you need a chilled bowl, mixer, cold heavy or whipping cream, sugar, and vanilla.
- Add the cold cream to the chilled bowl and begin to whip on medium-high speed.
- When soft peaks form, add the sugar and vanilla and continue to whip on medium speed.
- Slowly add the liquid-cooled gelatin on medium. Then increase the mixer speed to high and whip until firm peaks form.
- The whipped cream is now ready to use for piping on desserts like my Mexican Ice Cream or my Pound Cake Dessert Bowl, or as frosting.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment so I can reply to you by name.
- stand mixer or electric hand mixer
- 1 tbsp water
- 1 tsp unflavored geletin
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- Add the unflavored gelatin to the water in a small bowl. Let the gelatin soak up the water. (bloom). Heat in the microwave 2-3 seconds or until the gelatin completely dissolved. Set aside to cool while you whip the cream.
- In a chilled bowl add the heavy cream and whip with an electric hand mixer or in a stand mixer until soft peaks form.
- Decrease the mixer speed to low and add the powdered sugar and vanilla beat on medium to mix in. With the mixer on medium slowly add the gelatin and beat until stiff peaks form.
- Pipe the whipped cream onto your desserts or use it for whipped cream frosting. The stabilized whipped cream will last for several days in the refrigerator.