Stabilized Chocolate 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 will not hold its shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose its 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 Chocolate Whipped Cream Recipe

Ingredients

  • 2 cups heavy whipping cream, very cold
  • 1/4 cup super fine bakers sugar
  • 1/3 cup unsweetened cocoa
  • 2 Tbl vanilla extract
  • 2 tsp unflavored gelatin powder (Knox) (one package)
  • 2 Tbl warm water
  • FROZEN whisk and bowl

Instructions

The first thing to do is put your whisk and your bowl into the FREEZER! Freeze it for at least 30 minutes.

In small bowl, mix together the gelatin and water. Set aside and start immediately on the next step.

Pour the cold heavy whipping cream, cocoa and vanilla into the cold bowl. Start to whip on medium power with the cold whisk and slowly pour in the sugar. Increase the speed to high and whip until soft peaks form.

If the gelatin mixture has coagulated, add a little bit of warm water (1 tsp) and mix together. The gelatin should be a little runny, not jelly and not grainy.  If it is jelly, add a little bit of warm water to return it to a liquid state.  If it is grainy, do the same, the grainy is caused by using too cold of water to mix it.

Slowly pour the gelatin mixture 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.

That’s it.  It is as easy as pie!

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