Stabilized whipped cream is a version of whipped cream that holds its shape for a longer period of time, making it ideal for decorating cakes, pies, and other desserts. Here’s a basic recipe for making stabilized whipped cream:
Ingredients:
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions:
- Chill your mixing bowl and beaters: Place your mixing bowl and beaters in the refrigerator for about 15-20 minutes to ensure they are cold.
- Bloom the gelatin: In a small microwave-safe bowl, combine the gelatin and cold water. Let it sit for about 5 minutes to bloom.
- Melt the gelatin: Microwave the gelatin mixture for about 5-10 seconds until it is fully dissolved. Stir to ensure there are no lumps. Allow it to cool to room temperature but not set.
- Whip the cream: In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Begin whipping on medium speed.
- Add the gelatin: When the cream starts to thicken but is not yet at soft peaks, gradually pour in the cooled gelatin mixture while continuing to whip the cream.
- Finish whipping: Continue whipping the cream until it forms stiff peaks.
Tips:
- Make sure the gelatin mixture is not too hot when adding to the whipped cream, as this can cause the cream to curdle.
- If you prefer a vegetarian option, you can use agar-agar powder instead of gelatin, following similar blooming and melting steps.
Stabilized whipped cream can be stored in the refrigerator for a few days and will maintain its shape and texture, making it a great choice for make-ahead desserts.
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