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Stabilized Whipped Cream

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Level: Easy

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Description

This stabilized whipped cream recipe is super easy, light, airy, and fluffy. It can be made days ahead of time won’t become runny or watery. Now you can serve whipped cream on all your desserts with confidence.

Ingredients

  • 2 cups Heavy Whipping Cream, Very Cold
  • 4 Tablespoons Powdered Sugar
  • 2 Tablespoons Pure Vanilla Extract
  • 2 Tablespoons Unflavored Gelatin Powder, Such As Knox
  • 2 Tablespoons Water

Preparation

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric mixer in fridge for 5–10 minutes to make everything cold.

Meanwhile, combine gelatin powder and water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave mixture for 15–20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temperature.

Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set whipped cream aside and check the gelatin mixture. (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.) If it’s hot, stir until it cools down to lukewarm. It should be a slightly warm liquid, but not hot. Resume beating whipped cream while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.

Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.

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