Stabilized Whipped Cream with Gelatin
This stabilized whipped cream is so versatile and can be used for a variety of desserts. It is super easy to make and lasts longer than regular whipped cream.
Servings: 8 Servings
Calories: 116kcal
Ingredients
- 1 tablespoon (15 grams) Cold water
- ½ teaspoon Unflavored gelatin powder
- 1 cup (240 grams) Heavy whipping cream
- 2 tablespoons (26 grams) Organic cane sugar granulated
- ½ teaspoon Vanilla extract
Instructions
- In a small microwave safe dish dissolve the gelatin in the cold water. Allow to set for 5 minutes to absorb the water.
- Place the heavy cream sugar and vanilla in a large mixing bowl, beat with an electric hand mixer on medium/high speed just until it starts to thicken.
- Microwave the gelatin for about 10 seconds or until it turns into a clear liquid.
- Slowly pour the melted gelatin into the whipped cream while beating on low speed. Increase the speed to medium/high and continue beating just until stiff peaks form. Be careful not to over beat or your cream will leave a buttery film in your mouth when you eat it.
Notes
This makes 2 cups of whipped cream, enough to top 1 9 inch pie, 1 8x8 inch or 9x9 inch cake or pipe onto about 6 cupcakes.
You can easily double this recipe for more cream.
If you’re using this for piping you may need to refrigerate it for an hour or two before piping.
Nutrition
Serving: 0.25cup | Calories: 116kcal | Carbohydrates: 4g | Protein: 1.2g | Fat: 10.7g | Cholesterol: 33.6mg | Sodium: 9mg | Sugar: 4g | Vitamin A: 122.3IU | Vitamin C: 0.2mg