Stabilized Whipped Cream Gelatin (Print)
Fluffy whipped cream holds shape for hours with simple gelatin—perfect for topping cakes, pies, and sweet treats.
# Ingredients:
→ Stabilized Whipped Cream
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240 ml cold heavy whipping cream
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16 g powdered sugar
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5 ml vanilla extract
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3 g unflavored gelatin
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20 ml cold water
# Steps:
01 -
Sprinkle unflavored gelatin evenly over cold water in a small microwave-safe bowl and let stand for 5 minutes to bloom.
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Microwave the bloomed gelatin-water mixture for about 5 seconds or until fully dissolved. Allow to cool slightly without letting it set.
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In a large mixing bowl, preferably chilled, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium speed until soft peaks form.
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With the mixer on low speed, gently pour the dissolved gelatin into the whipped cream in a thin stream.
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Increase mixer speed to medium-high and continue beating until stiff peaks are achieved.
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Use immediately for piping or spreading on desserts, or refrigerate in an airtight container for up to 24 hours.
# Additional Notes:
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Ensure the gelatin mixture remains liquid but not hot when adding to the cream to prevent clumping.
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For optimal stability, keep whipping cream and mixing utensils thoroughly chilled.
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Ideal for piping on cakes, cupcakes, pies, and layered desserts.