How To Make Stabilized Whipped Cream
Stabilized whipped cream is the secret to desserts that stay picture-perfect for hours. In just 10 minutes of prep and a 2-hour chill, you’ll have a versatile treat that’s as elegant as it is delicious.
Ingredients
- 1 tablespoon boiling water
- 1 teaspoon powdered gelatin
- 1 cup heavy whipping cream (8floz/240ml)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Combine the boiling water with the gelatin in a small, heat-proof measuring cup. stir to dissolve and let sit for 5 minutes to sponge and set like jelly.
- Once set, you need to make the mixture liquid again so place the cup in a pan of simmering water and stir until dissolved. You can also microwave it for a roughly 20 seconds.
- Set aside and let cool to room temperature but still liquid (about 5 minutes).
- Next combine the cream with the sugar and vanilla in a medium bowl and with an electric mixer, whip until soft peaks.
- Slowly drizzle in the cooled, gelatin mixture and whip until stiff peaks form.
- Cover and refrigerate to chill and firm up for roughly 2 hours. It is now ready to use or can be kept in the fridge for up to 3 days. Use to decorate and fill cakes with.
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