Stabilized Whipped Cream

Stabilized Whipped Cream is a creamy and velvety whipped cream that will hold its shape well. This whipped cream frosting is great for piping on cakes, cupcakes, cookies, and more tasty desserts. Simple ingredients and a few minutes is all it takes to make this whipped cream.

Course Desserts

Cuisine American

Keyword stabilized whipped cream, whipped cream frosting

Prep Time 10

Total Time 10

Servings servings

Calories 117kcal

Author Kelsey

Equipment

Ingredients

1 teaspoon unflavored gelatin powder
4 teaspoons cold water
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

In a small microwave safe bowl you will add your water and the gelatin. Stir to combine and then let it sit.
In a large bowl you will add the heavy cream, powdered sugar and vanilla. Mix on medium-high speed until it begins to thicken. This takes a few minutes. (Don't let it get to the stiff peak texture)
Next you will take your gelatin and add to the micrwoave and heat for 5 seconds. Stir and make sure the gelatin is melted, if not heat another 5 seconds.
Slowly drizzle in the gelatin while the mixer is whipping on medium speed.
Once all the gelatin is mixed in, up the speed to medium-high and whip until stiff peaks form. Once it is nice and thick use right away or refrigerate in an airtight container in the fridge.

Notes

Flavor - If you want to add flavor you can add in almond extract or even a fruit extract to alter the flavor even more.

Gelatin - This needs to be unflavored powder gelatin to allow the whipped cream to become nice and thick and hold shape.

Cold Bowl - Allowing your bowl to sit in the freezer for an hour before you begin mixing is going to help make the whipped cream whip up a lot faster. It isn't something you have to do but it is helpful.

Storing - Store any of the stabilized whipped toppings in the fridge in a sealed container. The whipped topping will store for 2-3 days in the fridge.

Nutrition