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.
What You'll Need to Make This Stabilized Whipped Cream Recipe
A Good Microwave
A Nifty Hand Mixer
A Big Glass Mixing Bowl
"So happy to have the option to make whipped cream ahead of time! It's even freezer friendly!" —Renae Wilson
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.
Recipe Variation
To make a vegetarian version, instead of the gelatin, use 1 tablespoon of skimmed milk powder, which is also called nonfat powdered milk ornonfat 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.
Gelatin Cooking Tips and Hints
American Desserts
Desserts
Nutrition Facts (per serving)
118
Calories
11g
Fat
5g
Carbs
1g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories
118
% Daily Value*
Total Fat 11g
14%
Saturated Fat 7g
34%
Cholesterol 34mg
11%
Sodium 9mg
0%
Total Carbohydrate 5g
2%
Dietary Fiber 0g
0%
Total Sugars 5g
Protein 1g
Vitamin C 0mg
1%
Calcium 20mg
2%
Iron 0mg
0%
Potassium 29mg
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.
The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.
Cream of Tartar: Cream of tartar is not 100% necessary for homemade whipped cream. However, it does help to keep it stabilized. A stabilized whipped cream keeps its shape and is excellent for topping pies, cheesecakes, and more. Just a ½ teaspoon per cup of heavy cream is all you need.
The gelatin will thicken the water slightly, but it should be liquid with no lumps. If it's still lumpy or the gelatin is not smooth, microwave using only 3 seconds of heating. Make sure not to boil the water, as this can damage the gelatin. The gelatin should be added to the cream at around body temperature.
Most whipped creams also contain a stabilizer such as carrageenan or sodium alginate to increase the viscosity of the aqueous phase, which retards any tendency to creaming or syneresis. Hydroxypropyl methylcellulose is sometimes added to promote overrun (the percentage of volume increase).
Keep in the coldest part of your refrigerator for 5 to 7 days. If it becomes too soft, simply whip it again with a little extra powdered sugar or cold cream. You can also freeze homemade whipped topping for up to 2 months! Thaw slowly in the refrigerator and re-whip as needed.
When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.
Meringue powder is designed as a substitute for fresh egg whites beaten to stiff peaks in recipes. It's also used as a stabilizer for icings and other desserts. For example, it can help keep whipped cream from deflating.
This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture. Avoid stepping away from your mixer while it's running. But if you do, and you return to a bowl of slightly yellow, clumpy curds of cream — don't panic!
Add 1 tablespoon confectioners' sugar to 1 cup whipping cream or heavy cream before whipping. For extra stability, whisk together 1 tablespoon confectioners' sugar and 1 tablespoon cornstarch before adding to 1 cup whipping or heavy cream.
I use confectioners sugar instead of granulated sugar because the cornstarch in confectioners helps to stabilize the homemade whipped cream, helping it to last longer and keep its shape better. It of course also adds sweetness.
The next thing you've got a bowl of overwhipped cream. The good news is that you can rescue it with our handy tip. Simply add a tablespoon or two of cold milk to the cream and whisk again to return the cream to the perfect texture.
All you need to make whipped cream stable is one extra ingredient: unflavored gelatin. To make it stable, I add 1 teaspoon of unflavored gelatin to 1 tablespoon of cold water in a small, microwave-safe bowl.
Meringue powder is designed as a substitute for fresh egg whites beaten to stiff peaks in recipes. It's also used as a stabilizer for icings and other desserts. For example, it can help keep whipped cream from deflating.
What Is Shelf-Stable Whipping Cream? Similar to the shelf-stable milk cartons popular in Europe, this whipping cream has undergone Ultra-High Temperature (UHT) pasteurization, during which the cream is heated to 280 degrees Fahrenheit for two to four seconds, a process that kills all the bacteria in it.
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