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piping stabilized whipped cream into cream puff
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5 from 1 vote

Stabilized Whipped Cream

This homemade stabilized whipped cream recipe an easy way to keep your whipped cream firm and long lasting. No weeping whipped cream here!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 56kcal
Author: Sophia Assunta

Ingredients

  • 1 cup heavy whipping cream cold, for whipping
  • 1 tsp granulated gelatin
  • 1 tbsp water
  • 1 tbsp heavy whipping cream for tempering
  • 2 tbs powdered sugar more or less to taste
  • ½ tsp vanilla extract

Instructions

  • Optional but helpful is to chill your mixing bowl before whipping.
  • Bloom the gelatin by sprinkling the gelatin over water and letting sit for about 5 minutes.
  • Once it’s bloomed, heat in the microwave for 5-10 second intervals until it has totally dissolved (about 20-30 seconds total). Do not over cook the gelatin, or it can lose it’s setting ability.
  • Once it’s dissolved, remove from the microwave and stir in the extra cream. The cream should cool down the mixture. If the mixture starts to set before using, reheat until melted again. Just make sure it’s cooled down a bit before adding to the whipping cream.
  • Add sugar, whipping cream, and vanilla in a preferably cold bowl.
  • Mix on low until it starts to thicken and soft peaks form. Slowly add the gelatin mixture and continue beating until firmer peaks start to form. Once you get firm peaks stop mixing. Do not overbeat the mixture or it can start to get lumpy or break.
  • Pipe or use on your dessert and enjoy!

Notes

  • Be sure to temper the gelatin with extra cream. If you don’t you could get lumpy unmixed pieces of gelatin in the whipped cream. 
  • Keep the whipping cream and bowl very cold until you’re about to use. This helps the whipping cream whip up. 
  • Do not overmix the whipped cream or it can split. You want to beat until stiff peaks form.
  • Mix up the flavors! You easily can stabilize your favorite whipped cream recipe by adding the gelatin mix while you whip.
  • The stabilized whipped cream will hold its shape 24-48 hours in the fridge. 
  • This recipe makes about 2 cups of whipped cream and can be halved or doubled as needed. 

Nutrition

Serving: 2tbs | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg