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How to Make Stabilized Whipped Cream

How to Make Stabilized Whipped Cream

Homemade whipped cream is the best.  It’s light and fluffy and adds great richness to desserts without overpowering them.  There’s just one problem, it has an absurdly short shelf life.  After a few hours it gets all runny and gross, even when properly refrigerated – not cool!  So, what if I told you this problem can be completely solved with just a single teaspoon of unflavored gelatin?  Adding gelatin during the whipping process stabilizes the cream.  It looks and tastes exactly the same but will last much, much longer.   I made a batch last week and tossed some extra in the fridge to test how long it would hold up.  It stayed nice and fluffy for an entire week – major improvement!  This is awesome for several reasons.  You no longer need to wait til the last minute to whip the cream.  This recipe allows you to make it ahead of time without hurting the quality.  Leftovers can now be refrigerated and enjoyed over the next few days.  And the increased stability also makes it a viable frosting, especially on fruity desserts like pies, shortcakes and tarts.  So say goodbye to runny whipped cream and enjoy this simple recipe!

Stabilized Whipped Cream

Ingredients:

  • 1 teaspoon unflavored gelatin powder
  • 2 Tablespoons cool water
  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla

Directions:

  • Pour water into a small saucepan and sprinkle the gelatin on top.  Stir until all the clumps are gone and then let it sit for a few minutes to soften, about 3 minutes
  • Place the saucepan over low heat and stir until the gelatin is dissolved, about 2 minutes
  • Remove from heat and set aside while you prepare the cream
  • Pour the cream, sugar and vanilla into a medium size bowl (it helps if you chill the bowl in the freezer for 10 minutes prior to whipping).
  • Whip using a hand mixer or stand mixer on medium speed until the cream starts to thicken, about 1-2 minutes.
  • Reduce the speed to low and drizzle in the gelatin liquid (if your gelatin has solidified put it back on the stove and stir until liquefied)
  • Turn the speed up to medium high and beat until it forms fluffy peaks, about 2 minutes or so.  Watch very carefully at this point and stop as soon as the peaks can stand on their own.  If you beat too long the whipped cream will get clumpy fast.
  • Store in the fridge in an airtight container until ready to use.

Notes:

  • I store whipped cream in a large Ziploc bag.  When I’m ready to use it I cut off one of the corners and pipe the whipped cream out of the hole.  If I have leftovers, I tape the corner closed and toss back in the fridge.
  • If you refrigerate this whipped cream without wrapping it up, it gets somewhat firm, like a thick mousse.  It’s still smooth and tasty but no longer fluffy.

 

Photo Credit: http://www.flickr.com/photos/wapster/8296901564/

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