Stabilized Whipped Cream
Make bakery quality stabilized whipped cream that can be used for piping cakes, cupcakes and more. It's light and fluffy like regular whipped cream but can hold it's shape longer.
Ingredients
- 1 teaspoon gelatin (unflavored)
- 1 Tablespoon water
- 1 cup cold heavy cream
- 2-4 Tablespoons powdered sugar or granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Chill mixing bowl. Place a medium to large bowl and electric beaters (or whisk attachment and the bowl of a stand mixer) in the freezer and chill 15 minutes.
- Dissolve gelatin. In a small microwave-safe bowl, dissolve 1 teaspoon gelatin in 1 Tablespoon water. Let sit a few minutes until thickened. Microwave 5 seconds, or until it turns back to liquid.
- Whip cream and add gelatin. In the chilled bowl, add 1 cup cream, 2-4 Tablespoons powdered sugar, and 1/2 teaspoon vanilla. Using an electric mixer fitted with chilled beaters, beat on low until combined. Beat on high 1 minute, or until soft peaks form. Slowly mix in the gelatin mixture while the beaters are on. Beat until soft peaks forms.
- Chill. Chill until ready to use. It will stay stable for 24 hours. Replace in any recipe using cool whip, cup for cup.
Notes
Make-ahead: This recipe can be made 1 to 2 days in advance and stored in the fridge.
Storage: Store in an airtight container in the refrigerator up to 24 hours.
Nutrition
Calories: 56kcal, Carbohydrates: 1g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 17mg, Sodium: 5mg, Potassium: 14mg, Sugar: 1g, Vitamin A: 219IU, Vitamin C: 0.1mg, Calcium: 10mg, Iron: 0.02mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
