“Stabilized whipped cream is a versatile and reliable addition to any dessert, offering the light, airy texture of traditional whipped cream with the added benefit of lasting structure. This recipe employs a touch of gelatin to maintain the cream’s consistency, preventing it from deflating or weeping over time.
Ingredients:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
Instructions:
- Chill Mixing Bowl and Beaters: Place your mixing bowl and beaters in the freezer for about 15-20 minutes to chill. This helps the cream whip up more easily.
- Bloom Gelatin: In a small microwave-safe bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to bloom (absorb the water).
- Dissolve Gelatin: After blooming, microwave the gelatin for about 5-10 seconds until it turns into a liquid. Stir to ensure it is completely dissolved. Let it cool slightly but not set.
- Whip Cream: In the chilled mixing bowl, pour the cold heavy whipping cream. Start beating on low speed and gradually increase to medium-high speed.
- Add Sugar and Vanilla: Once the cream starts to thicken, add the powdered sugar and vanilla extract. Continue beating until soft peaks form.
- Incorporate Gelatin: Slowly pour the dissolved gelatin into the whipped cream while beating on medium speed. Ensure the gelatin is well incorporated.
- Finish Whipping: Continue to beat until stiff peaks form. Be careful not to overbeat, as this can cause the cream to become grainy.
- Serve or Store: Use the stabilized whipped cream immediately or store it in the refrigerator for up to 3 days.
