Homemade Stabilized Whipped Cream
Learn how to make quick and easy homemade stabilized whipped cream recipe from scratch with simple ingredients and gelatin. Creamy, fluffy, stable and holds its peaks!
Servings: 2 cups
Calories: 463kcal
Ingredients
- 1 teaspoon Gelatin Unflavored
- 1.5 tablespoon Water Cold
- 1 cup Heavy cream Cold
- 3 tablespoon Powdered sugar Sifted
- 1 teaspoon Vanilla extract
Instructions
- In a small microwave-safe mixing bowl, add gelatin and water and let it bloom and become solid at room temperature. This takes about 5 minutes.
- Melt this gelatin mixture in the microwave at 5 second increments and be sure to mix each time. It should be liquid but not very hot. Use a whisk to stir the mixture together to make sure it's smooth.
- Chill all of your mixing bowl and beaters in the freezer for at least 10 minutes.
- In a chilled mixing bowl, add heavy cream, powdered sugar, vanilla extract and mix with a stand mixer (with the whip attachment) or hand-held electric mixer until very soft peaks form that are barely holding their peaks.
- Add the liquified gelatin mixture.
- Continue whipping on medium speed until stiff peaks form that are holding their shape.
- Don't over-mix to the point when your whipped cream starts to curdle and looks chunky or begins turning into butter.
- Spread this icing on top of your cakes, pies, tarts and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 463kcal | Carbohydrates: 15g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 45mg | Potassium: 89mg | Sugar: 12g | Vitamin A: 1750IU | Vitamin C: 0.7mg | Calcium: 77mg