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Stabilized Whipped Cream

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This stabilized whipped cream is light, fluffy, and holds its shape for longer periods, making it perfect for piping and decorating desserts. Made with gelatin, it stays smooth and creamy without deflating quickly.

Ingredients

  • 480 mL heavy cream (2 cups, 35% fat)
  • 50 g white sugar (¼ cup, adjust to your taste)
  • 2 tsp vanilla extract
  • ⅛ tsp sea salt
  • 2 tsp gelatin powder (about 6 g)
  • 2 tbsp water (30 g)
  • 30 – 45 mL heavy cream (2 – 3 tbsp, to temper gelatin)
  • 2 tsp instant clearjel (optional)
  • 1 tbsp instant vanilla pudding powder (optional)

Instructions

  1. Choose your preferred stabilizer option (gelatin, instant clearjel, or pudding mix).
  2. Sprinkle the gelatin powder over the water in a small microwave-safe bowl. Stir and let it bloom for 10–15 minutes.
  3. Heat the bloomed gelatin in the microwave in 10-second bursts until fully dissolved, without boiling.
  4. Stir the melted gelatin while slowly adding 2–3 tablespoons of heavy cream, one tablespoon at a time, to temper it.
  5. Add the chilled heavy cream to a mixer bowl fitted with a whisk attachment.
  6. Add sugar, vanilla extract, and salt to the cream.
  7. Begin whisking on low speed, gradually increasing to high.
  8. Slowly stream in the gelatin mixture while mixing, ensuring it incorporates smoothly without clumping.
  9. Continue mixing for about 30 seconds to fully disperse the gelatin.
  10. Reduce speed to medium and continue whisking.
  11. Whip until soft peaks form, then continue to mid peaks.
  12. Lower the speed or switch to manual whisking as it approaches stiff peaks.
  13. Stop whisking once stiff-ish peaks form; the cream should be thick, smooth, and slightly firm.
  14. If the cream starts to set, gently stir with a spatula to smooth it out.
  15. Transfer to a piping bag just before use for best texture.

Notes

  • Keep all ingredients and equipment cold for best results.
  • Do not overheat gelatin or it may lose effectiveness.
  • Use instant clearjel or pudding mix as alternative stabilizers if preferred.
  • Whipped cream can be re-smoothed by gentle stirring if it firms up too much.
  • Best used fresh but can hold shape longer than regular whipped cream.

Nutrition

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