Learn how to make perfect Stabilized Whipped Cream in just a few simple steps! It holds its shape for up to 3 days so it's perfect as a frosting for cakes, piping onto pies and more!
2.5tablespoonspowdered sugargranulated sugar may be used but it doesn't dissolve as well; use Swerve powdered sugar for a keto-friendly option
1teaspoonpure vanilla extractsub with vanilla bean paste or your favorite extract
Instructions
Place the water in a bowl and sprinkle the gelatin slowly and evenly over the water, allowing the gelatin to be absorbed by the water before adding more. Let stand 10 minutes until the gelatin has softened or "bloomed".
Microwave the bowl of gelatin for 5-8 seconds just until the gelatin has melted and stir well. You can tell when the gelatin has melted as it will be clear.
Place the heavy whipping cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl with a hand mixer. Whip the cream on medium speed until soft peaks form. Reduce the speed to low and add the gelatin in slow steady stream. Increase the mixer speed to medium once more and continue to beat until stiff peaks form, being careful not to over mix.
1 cup cold heavy whipping cream, 2.5 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
Pipe or frost cakes and pies, or dollop onto cheesecakes or fruit crisps. Enjoy!
Notes
Pro tip: The most important thing for recipe success is to refrain from heating the bloomed gelatin too long in the microwave. It should be melted but not hot as a high temperature can cause it to clump when it's added to the cream.
I prefer my whipped cream to be mildly sweet. If you like yours on the sweeter side, add 1-2 more tablespoons of powdered sugar.
Recipe yields about 2 cups of stabilized whipped cream.
The cream will hold its shape for up to 3 days in an air tight container in the refrigerator.
If you pipe or frost your desserts with whipped cream, be sure to refrigerate them as it's perishable.