Stabilized Whipped Cream
Stabilized whipped cream is fluffy, light, and holds its shape for hours, making it perfect for topping all your favorite desserts.
Servings: 12
Calories: 79kcal
Equipment
- metal bowl
- Electric hand mixer
- small microwave proof bowl
Ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoon water, cold
- 1 c heavy whipping cream
- ¼ c powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place a metal bowl and beaters for an electric hand mixer in the freezer for at least 30 minutes.
- To bloom the gelatin, place the cold water into a small microwave proof bowl.
- Sprinkle the unflavored gelatin over the water.
- Then let it sit for 5-10 minutes to allow it to bloom.
- After half an hour has passed, take the metal bowl and beaters out of the freezer. Then pour the cold heavy whipping cream into the bowl.
- Add the vanilla extract and the powdered sugar.
- Using an electric hand mixer, beat the cream until soft peaks form.
- Place the bowl with the gelatin in the microwave for 5 seconds to liquify it. Then, while the mixer is running, slowly add it to the partially whipped cream.
- Continue whipping the cream until stiff peaks are formed.
- Yield: 12 servings.
Nutrition
Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 6mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.02mg
