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Stabilized Whipped Cream

Stabilized whipped cream holds up longer on desserts because it doesn't separate. Gelatin stiffens the whipped cream and makes the texture seem fuller and slightly spongy. It's perfect for topping a sweet pie with rosettes or to frost a cake.
Print Recipe
Prep Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine French
Servings 16 people
Calories 1367.1 kcal

Equipment

  • 1 Large Mixing Bowl Must be chilled for optimal whipping.
  • 1 Electric mixer (with whisk attachment) Beaters should also be chilled.
  • 1 Small Microwave Safe Bowl For dissolving gelatin.
  • 1 Microwave For quickly heating gelatin mixture.
  • 1 Small Whisk or Spoon For stirring gelatin mixture.

Ingredients
  

Main

  • ¼ cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Gather the ingredients. Robby Lozano / Food Stylist: Chelesa Zimmer / Prop Stylist: Josh Hoggle
  • Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Robby Lozano / Food Stylist: Chelesa Zimmer / Prop Stylist: Josh Hoggle
  • Heat gelatin mixture in the microwave until gelatin is completely dissolved, about 30 to 45 seconds, stirring after every 15 seconds. Remove from microwave and let stand at room temperature for 5 to 10 minutes; gelatin must be liquid but not warm when added to cream. Robby Lozano / Food Stylist: Chelesa Zimmer / Prop Stylist: Josh Hoggle
  • Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Robby Lozano / Food Stylist: Chelesa Zimmer / Prop Stylist: Josh Hoggle
  • Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately. Robby Lozano / Food Stylist: Chelesa Zimmer / Prop Stylist: Josh Hoggle

Notes

Crucially, ensure your mixing bowl and whisk attachment are thoroughly chilled. This creates the ideal environment for the cream to emulsify quickly and achieve maximum volume, especially important with gelatin. The gelatin's temperature is key: it must be completely dissolved and liquid, but not warm, as warmth can cause the cream to curdle or prevent proper whipping. Allow it to cool to room temperature after microwaving. Integrate the liquid gelatin into the cream in a slow, steady stream while the mixer is running to prevent lumps and ensure even distribution for stabilization. Be vigilant against over-whipping once the gelatin is added; the cream can quickly go from stiff peaks to a slightly grainy, over-aerated texture. For enhanced flavor, consider adding a touch of liqueur or citrus zest along with the vanilla.