Stabilized Whipped Cream Recipe

Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won’t hold it’s shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it’s shape.

If you plan on making any pies or cakes that use home made whipped cream, or you want to make your whipped cream in advance, it is crucial that you “stabilize” the whipped cream. This is the process for stabilizing your whipped cream for pies or toppings.

Stabilized Whipped Cream

Serves 10
Prep time 10 minutes
By author Vivian Hsieh
Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won't hold it's shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it's shape.

Ingredients

  • 2 cups Heavy Whipping Cream (very cold)
  • 1/4 cup Super Fine Bakers Sugar
  • 2 tablespoons Vanilla Extract
  • 2 teaspoons Unflavored Gelatin Powder
  • 2 tablespoons Luke Warm Water
  • Frozen whisk and bowl

Directions

Step 1
Freeze the bowl
The first thing to do is put your whisk and your bowl into the FREEZER!  Freeze it for at least 30 minutes.
Step 2
Knox Gelatine
In small bowl, mix together the gelatin and water.  Set aside and start immediately on the next step.
Step 3
Soft Peaks, ready for Gelatine
Pour the cold heavy whipping cream into the cold bowl.  Start to whisk on medium power with the cold whisk and slowly pour in the sugar.  Increase the speed to high beat until soft peaks form.
Step 4
Firm peaks ready
If the gelatin mixture has coagulated, add a little bit of warm water (1 tsp) and mix together. The mixture should be a thick pourable liquid and should not be grainy.

Slowly pour the gelatin mixture and vanilla into the whipped cream and continue to beat for another minute or two.  Do not over beat the whipping cream or it will start to turn to butter.

Pictures

1 Reply to "Stabilized Whipped Cream Recipe"

  • comment-avatar
    Ty September 18, 2014 (2:49 pm)

    Awesome! Thank you for this tip, I have always had trouble with my whip cream staying in shape.

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