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Stabilized Whipped Cream
Lina maywgor

The Best Stabilized Whipped Cream Recipe for Every Sweet Treat

There's a special joy that comes from preparing a homemade treat with Stabilized Whipped Cream that not only holds its shape beautifully but is also delightful to taste.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups Heavy Whipping Cream
  • ½ cup Powdered Sugar
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Gelatin
  • ¼ cup Cold Water
  • 1 package Vanilla Pudding Mix

Method
 

  1. Prepare Gelatin (for Gelatin Method): Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Heat gently in the microwave for about 5 seconds until completely melted. If needed, add 1 teaspoon of heavy cream and stir to combine.
  2. Chill Mixing Bowl: Place a mixing bowl in the refrigerator for about 10 minutes before use. A cold bowl will help achieve the best whipped cream texture.
  3. Whip Cream: In the chilled mixing bowl, pour in the heavy whipping cream. Whip on medium speed for about 15 seconds until it begins to thicken slightly.
  4. Add Sweeteners: Gradually add the powdered sugar and vanilla extract to the whipped cream. Continue blending on medium speed until soft peaks form, ensuring a sweet and flavorful base.
  5. Incorporate Gelatin (for Gelatin Method): Once your whipped cream reaches soft peaks, turn the mixer speed to low and slowly drizzle in the prepared gelatin. Increase back to medium speed and whip until you achieve firm peaks, being cautious not to overmix.
  6. For Pudding Mix Method: If using the vanilla pudding mix method, combine all ingredients before beginning to whip. Once the mixture is fluffy and firm peaks form, you’re all set!

Nutrition

Serving: 1/4 cupCalories: 200kcalCarbohydrates: 15gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 50mgSugar: 10g

Notes

  • Chill Everything: Ensure your mixing bowl and the heavy whipping cream are thoroughly chilled before starting; this helps achieve the best whip and stability.
  • Watch Consistency: Stop mixing as soon as firm peaks form. Overmixing can cause the whipped cream to turn chunky or even turn to butter.
  • Immediate Use: Serve the stabilized whipped cream right after preparation for optimal texture, or store it in the refrigerator for up to several days.
  • Avoid Citrus: Do not add lemon juice directly, as it can water down your whipped cream; opt for lemon extract instead to keep that fresh flavor.
  • Incorporate Wisely: If adding fruit, always drain excess liquid to maintain the texture of your whipped cream without diluting its stability.
  • Layering Tips: For cakes, remember that stabilized whipped cream works best for single-layer designs; avoid using it for multi-tiered cakes to prevent sagging.

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