Making your own Whipped cream isn’t difficult, but if you’ve made whipped cream from scratch, chances are you’ve noticed that it can become watery overnight.
Here’s how to make your own stabilized whipped cream, so it will last as long as that cream pie you worked so hard on! The trick to light, fluffy whipped cream is ensuring that you chill the bowl AND the beaters prior to starting; about 15-20 minutes in the freezer will do the trick!
Stablized Whipped Cream
You’ll Need:
1/4 cup Cold Water
1 teaspoon Unflavored Knox Gelatin
8 oz carton of Heavy Whipping Cream (1 cup), well chilled
2 Tablespoons White Sugar – OR – 1/4 cup Powdered Sugar
Splash of Vanilla Extract (about 1/2 teaspoon)
In a glass measuring cup combine cold water and plain gelatin, let it set 5 minutes to soften. Microwave the mixture for about 10 seconds, tops. You want it to be liquid, but NOT hot.
Stir it with a toothpick and place it in the fridge while you move on to the next step. It should be clear, no lumps, and completely dissolved (liquid).
Pour the heavy cream into your chilled mixing bowl, beat on medium/high until soft peaks form. With the beaters running, add vanilla and sprinkle the sugar a little at a time, incorporating it into the cream. With the beaters still going, add the cooled liquid gelatin/water mixture.
Once you’ve reached the desired whipped consistency, cover and place in the refrigerator for at least 10 minutes prior to using.
This makes the whipped cream the perfect consistency for piping onto pies, desserts, pastries, fruit salads, and more.
Generally speaking, Unflavored knox gelatincan be found in the same aisle of the grocery store as jello and flavored gelatin, or you can purchase it online here on amazon.
Alternatives:
If you don’t happen to have any plain gelatin on hand you can use 2 TBS of instant dry vanilla pudding mix (omit the water).
See Also: Coconut Whipped Cream (non-dairy)
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Stabilized Whipped Cream
Ingredients
- ¼ cup cold water
- 1 teaspoon unflavored gelatin
- 8 oz heavy whipping cream well chilled
- 2 tablespoons white sugar or 1/4 cup powdered sugar
- ½ teaspoon vanilla extract
Equipment
Instructions
- Chill the mixing bowl and beaters in the freezer for 15 to 20 minutes.
- Combine the cold water and gelatin in a glass measuring cup and let it stand for 5 minutes.
- Microwave the gelatin mixture for about 10 seconds, just until liquid and fully dissolved.
- Stir until clear and smooth, then refrigerate briefly while starting the whipped cream.
- Pour the chilled heavy cream into the cold bowl and beat on medium-high until soft peaks form.
- Add the vanilla and slowly sprinkle in the sugar while beating.
- With the mixer running, pour in the cooled gelatin mixture in a thin stream.
- Continue beating until the whipped cream reaches the desired consistency.
- Cover and refrigerate for at least 10 minutes before using.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time includes the estimated 15 to 20 minutes needed to chill the bowl and beaters.
Cook time is listed as 0 minutes because the recipe does not require stovetop or oven cooking.
Store covered in the refrigerator and use within 3 to 4 days for best quality.
If using instant vanilla pudding mix instead of gelatin, use 2 tablespoons and omit the water.
Where is the love it button.Thank you for this information. This is great. :purr:
awesome! I love homemade whipped cream, but it has to be used right away… Thank you!
Now is a good time to ask for that immersion blender for Christmas. Makes so many “whipped” quicker and faster. Love mine.
Use it for creamy soups, shakes, puddings as well. Easier to pull out and clean.
This stabilized whipped cream recipe is a must-have for anyone looking to keep their desserts looking fresh longer. It’s perfect for piping onto cakes or topping pies without worrying about it deflating. Has anyone tried incorporating different flavor extracts into this recipe?