Stabilized Whipped Cream

Heavy whipping cream (1 cup)

Powdered sugar (2-3 tablespoons, depending on your sweetness preference)

Unflavored gelatin gelatin (1 teaspoon)

Cold water (4 teaspoons)


Preparation of Gelatin:

In a small bowl, sprinkle the gelatin over cold water. Let it sit for about 5 minutes. This process is known as ‘blooming’ the gelatin.

After the gelatin has bloomed, melt it gently. This can be done in a microwave for about 10 seconds or over a double boiler. Ensure it turns to liquid but is not hot.

Chilling Equipment:

For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes. This helps the cream whip up better.

Whipping the Cream:

Pour the heavy whipping cream into the chilled bowl. Start whipping at medium speed and gradually increase to high speed.

As the cream starts to thicken, gradually add powdered sugar. Continue whipping until the cream forms soft peaks.

Adding Gelatin:

With the mixer running, slowly drizzle the melted gelatin into the whipped cream. The gelatin should be liquid but cool to the touch.

Continue to whip until the cream forms stiff peaks. Be careful not to overbeat, as the cream can become grainy and butter-like.

Usage and Storage:

The stabilized whipped cream can now be used immediately for frosting cakes, piping decorations, or as a topping for desserts.

It can be refrigerated for a few hours before use, and it will hold its shape for several days, unlike regular whipped cream.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button