Stabilized Whipped Cream comes in handy when making desserts, and it's actually really easy to make! Use this Homemade Cool Whip as replacement for the store-bought whipped topping. Read on to learn how to stabilize whipped cream!
Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.
1½ teaspoons water, ½ teaspoon unflavored powdered gelatin
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until small bubbles appear.
1½ cups heavy cream, 2 teaspoons powdered sugar, ½ teaspoon pure vanilla extract
Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
Increase the speed to high and beat until medium peaks form.
Keep the whipped cream refrigerated and in an airtight container until ready to use.
This recipe makes 4 cups of stabilized whipped cream.
Storage: Store stabilized whipped cream in an airtight container in the refrigerator for up to 24 hours.