Stabilized Whipped Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ cups plus 1 teaspoon heavy cream, cold and divided
½ cup powdered sugar, sifted
1 teaspoon gelatin, preferably Knox brand
1½ tablespoons cold water
1 teaspoon vanilla extract
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Directions: |
Directions:1). Sprinkle the gelatin over the water and allow it to sit for 5 minutes. Melt the gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell when the gelatin is melted when there are no granules of un-melted gelatin visible.
2). After dissolving the gelatin, add in 1 teaspoon of heavy cream and mix. If the gelatin is too cold, heat again until it's melted, about 5 seconds more. Set aside.
3). In a cold mixing bowl of a stand mixer, whip 1½ cups of heavy cream for 15 seconds on medium speed until its foamy. Add in the powdered sugar and vanilla and continue mixing on medium speed until very soft peaks begin to form. The cream will not hold its shape at this point.
4). Turn the mixer down to low and drizzle in the gelatin mixture. Continue mixing on medium speed until the peaks are firm and are holding their shape, being careful not to over-mix to the point where the whipped cream starts to look chunky or begins turning into butter.
Cook's Note: Whipped cream whips best if the bowl is cold and the whipping cream is used straight from the refrigerator. You cannot re-use leftover whipped cream or make it ahead of time. It needs to be used right away before the gelatin sets. |
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Number Of
Servings: |
Number Of
Servings:4 cups |
Personal
Notes: |
Personal
Notes: Stabilized whipped cream can be piped or frosted onto cakes and desserts and it won’t lose its shape or melt.
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