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Stabilized Whipped Cream Recipe

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3.9 from 7 reviews

This recipe for Stabilized Whipped Cream shows you how to make fluffy, creamy whipped cream that holds its shape longer thanks to the addition of gelatin or other stabilizers. Perfect for piping, decorating cakes, or adding a luscious topping to desserts without worrying about the cream melting or weeping quickly. The method involves gently melting gelatin and carefully incorporating it into whipped heavy cream to maintain a smooth, stable texture.

Ingredients

Whipped Cream Base

  • 480 mL heavy cream (2 cups, 35% fat)
  • 50 g white sugar (¼ cup, adjust to taste)
  • 2 tsp vanilla extract
  • ⅛ tsp sea salt

Gelatin Stabilizer

  • 2 tsp gelatin powder (about 6 g)
  • 2 tbsp water (30 g)
  • 30 – 45 mL heavy cream (2 – 3 tbsp, to temper gelatin)

Alternative Stabilizers (choose one)

  • 2 tsp instant clearjel
  • OR 1 tbsp instant vanilla pudding powder

Instructions

  1. Choose Stabilizer: Decide whether to use gelatin, instant clearjel, or instant vanilla pudding powder as your stabilizer. Instructions vary slightly depending on choice.
  2. Prepare Gelatin: If using gelatin, sprinkle the gelatin powder over 2 tablespoons of water in a small microwave-safe bowl. Let it bloom by sitting 10–15 minutes until fully hydrated.
  3. Melt Gelatin: Heat the bloomed gelatin in the microwave in 10-second intervals, stirring in between, until fully dissolved but not boiling (approximately 20–30 seconds).
  4. Temper Gelatin: Stir the hot melted gelatin slowly with 1 tablespoon of heavy cream at a time to lower its temperature while keeping it liquid.
  5. Mix Cream and Flavorings: Place chilled heavy cream into the mixer bowl with the whisk attachment. Add sugar, sea salt, and vanilla extract.
  6. Start Whisking: Begin whisking the cream at low speed, gradually increasing to high speed.
  7. Add Gelatin Mixture: Slowly stream in the tempered gelatin mixture into the whisking cream to prevent gelatin clumping. Continue to whisk for an additional 30 seconds at high speed to disperse the gelatin evenly.
  8. Whisk to Soft Peaks: Lower speed to medium and continue whisking until the cream thickens and reaches soft peaks, where the peak folds over on itself.
  9. Reach Medium Peaks: The cream will quickly thicken to medium peaks, folding over more than 90 degrees. Lower speed or switch to manual whisking to avoid overwhipping.
  10. Finish Whisking: Whisk on low speed until stiff-ish peaks form — peaks stand straight with a slight tip fold. The whipped cream should be dense, creamy, and smooth.
  11. Adjust Consistency as Needed: If the mixture sets or stiffens too much, gently stir with a spatula to smooth it out again.
  12. Use Promptly: Transfer stabilized whipped cream to a piping bag just before use, as the texture evolves slightly over time but can be restored by stirring gently.

Notes

  • Instant clearjel and instant vanilla pudding powder can be used as alternative stabilizers; follow packaging instructions accordingly.
  • Do not overheat gelatin or boil it, as it will lose thickening properties.
  • Always use well-chilled heavy cream for best whipping results.
  • Use the whipped cream shortly after preparation for best texture, though it can be gently stirred back into shape if it thickens during standing.
  • Adjust sugar content according to your taste preference.

Find it online: https://marthatasty.com/stabilized-whipped-cream-recipe/