Stabilized whipped cream icing –Stabilized whipped cream is a versatile and delicious addition to a variety of desserts. This delectable topping not only enhances the flavor of cakes, pies, and other treats, but it also maintains its form longer than traditional whipped cream, making it ideal for events and gatherings. In this post, you will learn how to prepare stabilized whipped cream with ease, ensuring that you can create impressive desserts with a professional finish.
Stabilized Whipped Cream Recipe
This recipe yields approximately 2 cups of stabilized whipped cream, perfect for frosting a cake or topping a dessert platter.
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
Instructions:
- In a small bowl, mix the gelatin and cold water together. Allow it to sit for about 5 minutes, until the gelatin absorbs the water and swells.
- After the gelatin has bloomed, place the bowl in the microwave for about 10-15 seconds. Heat it just enough to dissolve the gelatin completely; do not bring it to a boil.
- In a separate mixing bowl, whip the heavy whipping cream using an electric mixer on medium speed until it starts to thicken.
- Add the powdered sugar and vanilla extract, and continue mixing until soft peaks form.
- Once soft peaks appear, gently pour the melted gelatin mixture into the whipped cream while mixing at low speed. Be sure to combine it well, ensuring the gelatin is evenly distributed.
- Continue to whip the cream until stiff peaks form. The whipped cream is now stabilized and ready for use.
Stabilized whipped cream can be stored in the refrigerator for up to 2 days, making it a convenient option for advance preparation. This delightful topping elevates any dessert, ensuring that it looks as good as it tastes. Enjoy making and serving this delightful addition to your favorite recipes!