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.
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: Desserts
- 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.
