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
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.
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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