Stabilized Whipped Cream Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 78kcal

Author: Becky Hardin

If you're into desserts, having Stabilized Whipped Cream on hand can be a real game-changer, and the best part is that it's a breeze to whip up yourself! By using this Homemade Cool Whip recipe instead of the pre-made whipped topping sold in stores, you'll be able to enjoy a stable and delicious topping every time.

Print Recipe

Equipment

Kitchen Scale (optional)
Stand Mixer

Ingredients

1½ teaspoons water 7 grams
½ teaspoon unflavored powdered gelatin
1½ cups heavy cream 341 grams, cold
2 teaspoons powdered sugar 5 grams
½ teaspoon pure vanilla extract 2 grams, optional

Instructions

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.

Video

Notes

Yield: This recipe makes 4 cups of stabilized whipped cream.

Make sure both the mixing bowl and the beaters are extremely cold!
If you live in a hot/humid climate, you may wish to place a bowl of ice water under the bowl of whipping cream to help keep it cold.
If your whipped cream is not coming to stiff peaks, chill it in the refrigerator for 10 minutes, then try again.
Adding more gelatin will not stabilize the whipped cream more, and it will not taste good!
Overwhipping the cream will lead to separation of the cream into buttermilk and butter.
Do not leave stabilized whipped cream out at room temperature for more than 2 hours.

Storage: Store stabilized whipped cream in an airtight container in the refrigerator for up to 24 hours.

Nutrition