Stabilized whipped cream frosting
How to make the best stabilized whipped cream using a small amount of gelatin. Holds its shape for days, pipes beautifully, and tastes like fresh whipped cream (not the stuff in a tub). See the blog post above for four other ways to stabilize whipped cream without gelatin.
Servings: 3 cups
Calories: 473kcal
Equipment
- Stand mixer with whisk attachment
Ingredients
Stabilized Whipped Cream
- 12 oz heavy whipping cream cold
- 2 ounces powdered sugar
- 1 teaspoon vanilla
- 1 ½ tablespoon cold water
- 1 teaspoon heavy whipping cream
- 1 teaspoon gelatin I use KNOX brand
Instructions
- Bloom the gelatin. In a small bowl, mix the 1½ tablespoons of cold water with 1 teaspoon of heavy cream. Sprinkle the gelatin over the top and let bloom for 5 minutes.
- Melt the gelatin. Microwave the bloomed gelatin for 5 seconds. If granules remain, microwave another 3 seconds. It won't look clear because of the added cream, but it should be smooth, pourable, and free of granules.
- Whip the cream to soft peaks. In a cold mixing bowl, whip the 12 oz of cold heavy cream on medium speed for about 15 seconds, until foamy. Add the powdered sugar and vanilla and continue whipping on medium until you reach very soft peaks (the cream barely holds its shape).
- Drizzle in the gelatin. With the mixer running on low, drizzle in the gelatin mixture. Continue whipping on medium until the peaks are firm and hold their shape. Don't over-mix; firm peaks come quickly once the gelatin is in.
- Use immediately. Pipe it onto your cake or dessert right away. Once piped and chilled, it holds for up to three days in the fridge or up to two hours at room temperature.
Video
Notes
- Whipped cream whips better if your bowl, whisk attachment, and cream are all cold. Pop the bowl in the freezer for 10 minutes if needed.
- Don't over-mix once the gelatin goes in. The window between firm peaks and butter is short. Finishing by hand with a whisk gives you the most control.
- Use immediately after the gelatin is added. The cream sets within minutes and can't be re-whipped or made ahead.
- Once piped onto a cake or dessert, holds for up to 3 days refrigerated or 2 hours at room temperature (under 90°F).
- You can stabilize whipped cream by hand with a whisk if you don't have a stand mixer. Takes about 10 minutes of consistent whisking.
- Don't use low-fat cream. Heavy whipping cream needs to be at least 35 percent fat.
- Don't skip blooming the gelatin. Pour the gelatin onto cold water first, wait 5 minutes, then melt.
- Don't add gelatin to cream that's already at firm peaks. The window is at soft peaks, just as lines form.
- Don't try to re-whip or save leftover stabilized whipped cream. Use it within the hour.
Nutrition
Serving: 1oz | Calories: 473kcal | Carbohydrates: 22g | Protein: 4g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 35mg | Potassium: 112mg | Sugar: 22g | Vitamin A: 1691IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.1mg
