Stabilized Whipped Cream
I have been using this method for Stabilized Whipped Cream for many years. No more thin, runny whipped cream, and your whipping cream will hold up for days.
This is a versatile whipped cream that maintains its shape and texture longer than regular whipped cream, making it ideal for various culinary applications.
- Frosting for Cakes and Cupcakes: Use stabilized whipped cream to frost cakes and cupcakes while ensuring the decoration holds its shape for longer periods.
- Layering in Desserts: Incorporate it into layered desserts like trifles or parfaits, providing a light and airy texture between layers of cake, fruit, or pudding.
- Topping for Pies: Use as a topping for pies, such as chocolate, pumpkin, or fruit pies, to add a creamy finish that won’t deflate.
- Filling for Tarts and Pastries: Use it as a filling for tart shells, éclairs, or other pastries, offering a rich yet light taste without collapsing.
- Flavored Whipped Cream: Enhance it with flavors like vanilla, chocolate, or coffee for added depth, and use it to top hot beverages, like cocoa or coffee.
- Ice Cream Sundaes: Serve stabilized whipped cream on top of ice cream sundaes, ensuring it holds up against melted ice cream.</li.
- Fruit Salad or Parfaits: Incorporate it into fruit salads or parfaits for a creamy element without the worry of it losing volume.
- Chilled Desserts: Use it in chilled desserts like mousse or no-bake cheesecakes, where stability is crucial for presentation and texture.
- Dips and Spreads: Fold it into dips or spreads for a light, creamy texture that can accompany fresh fruit, cookies, or crackers.
Stabilized Whipped Cream
I have been using this method for many years. No more thin, runny whipped cream, and your whipping cream will hold up for days.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 1 teaspoon unflavored gelatine
- 4 teaspoons cold water
- 1 cup heavy whipping cream (35%)
- 1/4 cup sifted icing sugar (confectioners’ sugar)
Instructions
- In a small pan, combine gelatine and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatine dissolves.
- Remove from heat; cool (do not allow it to set).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, add the gelatine to whipping cream.
- Whip at high speed until stiff.
