|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 5g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no need to resort to packaged frozen whipped topping. You can make fluffy, decadent whipped cream that will last more than a mere few minutes with the help of a bit of stabilizer. Stabilized whipped cream tastes the same as regular whipped cream but is thicker and longer lasting, making it good for planning ahead or piping onto desserts.
You can make this whipped cream a day in advance. It won't lose its height, body, or release any of its liquid when stored in the fridge like standard whipped cream will.
The stabilizing secret ingredient in this recipe is gelatin. All you need is a small amount of unflavored, powdered gelatin and a few extra seconds of time. Once stabilized, you will be able to pipe this yummy topping on top of cupcakes, frost a cake, or just keep the whipped cream stiff as you transport it from one place to another. This recipe is also easily multiplied for tall pie toppings or larger desserts.
Gather the ingredients.
Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick.
Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar. Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired.
Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.
- Freeze it: You can freeze this whipped cream (or any whipped cream) in serving-size portions. Just line a baking sheet with wax paper and pipe or spoon the portions onto the paper. Freeze, then transfer to a container and store in the freezer.
- Over whipped: As soon as you realize you have over whipped, stop. It may still be salvageable. If it looks grainy, add a few tablespoons of fresh cream and mix it in by hand gently a few times using a wire whisk. If it's separated, then you have been beaten. The only thing you can do with separated cream is to continue whipping since you are now on your way to making butter.
- To make a vegetarian version, instead of the gelatin, use 1 tablespoon of skimmed milk powder, which is also called nonfat powdered milk or nonfat instant dry milk.
Why Is My Whipping Cream Not Thickening?
Heavy cream needs to be very cold to whip properly, so start by making sure that your cream and even your mixing bowl are cold. Add sugar and other ingredients after the cream has already started to thicken, and don't add too much since this will inhibit the whipping process. For best results, use an electric mixer.