How to Make Perfect Stabilized Whipped Cream
A simple recipe for stabilized whipped cream, perfect as a topping for pies or shortcakes, requiring minimal extra time.
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Instructions
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Chill a mixing bowl and beaters for 10-15 minutes.
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In a small bowl, combine 1 teaspoon unflavored gelatin with 1 tablespoon cold water; let stand for 5 minutes until thick. Microwave for 7-10 seconds until liquid but not hot.
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Pour 1 cup heavy whipping cream into the chilled bowl and beat at high speed until it thickens.
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Gradually add 4 tablespoons confectioners' sugar and 1 teaspoon vanilla or other flavoring, continuing to beat until the cream is thick but not quite at the soft peak stage.
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While continuously beating, slowly pour the liquid gelatin into the cream. (Reheat gelatin briefly if it has thickened again.)
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Continue beating until desired soft or stiff peaks form. Serve immediately or store in an airtight container in the fridge for up to three days.