Stabilized Whipped Cream
Stabilized Whipped Cream tastes just like sweet homemade whipped cream, except this version will hold it's shape with the addition of a secret ingredient. Never again will you want to buy a tub of that artificial whipped topping. This recipe is perfect for all kinds of desserts!
Servings 12 servings
- 1/2 tsp unflavored powdered gelatin
- 1 1/2 tbsp water
- 1 1/2 cups heavy whipping cream chilled
- 1 tbsp confectioners sugar
- 1 tsp vanilla
Sprinkle unflavored powdered gelatin over water in a microwave-safe bowl and let it stand for 3 minutes.
Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied.
Whip chilled heavy cream, confectioners sugar, and vanilla in a stand mixer using the whisk attachment on low speed until small bubbles form, then increase speed to medium. When whipped cream begins to thicken and the shape from the beater starts to hold itself in the cream, slowly pour in the dissolved gelatin mixture and then increase the speed to high and continue to beat until soft peaks form.
Store in refrigerator up to a week (if cream was fresh).
Makes 3 cups of stabilized whipped cream. Serving size equivalent to 1/4 cup.
If well covered, the whipped cream will retain its moisture and airiness for up to 24 hours.
Calories: 106kcal | Carbohydrates: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 11mg | Potassium: 22mg | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 19mg