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#WHIPPED CREAM RECIPE WITH HEAVY WHIPPING CREAM UPDATE#

Since this recipe contains fresh dairy, the whipped cream shouldn’t sit out for more than 2 hours. You can use this stable whipped cream for just about anything you’d like! Pipe it onto cakes as a finishing touch or use it to fill cream puffs. Here are a few recipes where you can use it: Use as desired: The stabilized whipped cream can be used as frosting for cakes and cupcakes or to decorate other desserts.This won’t take long, so be careful not to over mix it! Increase the mixer speed to medium and beat until stiff peaks form. Add the cooled gelatin mixture: With the mixer running, slowly pour the dissolved gelatin mixture into the whipped cream.Whip the mixture just until it begins to thicken and soft peaks form. Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla.Cool slightly: Once all of gelatin has fully dissolved, set it aside to cool slightly while you mix together the whipped cream.If all of the gelatin has not fully dissolved, microwave it for just a few more seconds. Remove it from the microwave and give it a good stir. Heat the gelatin mixture: Place the gelatin mixture in the microwave and heat it for a few seconds.It should start to dissolve and look wrinkly, like the picture above. Dissolve the gelatin in water: Add cold water to a microwave-safe bowl and sprinkle the unflavored gelatin powder over the top.

Chill your bowl and beaters: This will ensure that your whipped cream thickens properly.

If you’ve made regular whipped cream before, you can easily make this recipe! There’s just one extra step to stabilizing whipped cream with gelatin.

Vanilla extract: Use pure vanilla extract for the best flavor.

Powdered sugar: Sweetens the whipped cream without making it grainy.

Cold heavy cream will whip up faster and fluffier!

Heavy whipping cream: Keep the heavy cream in the fridge until you’re ready to use it.

Water: The gelatin must be sprinkled over a few teaspoons of cold water to hydrate it.

I typically use Knox unflavored gelatin and can usually find it in the baking aisle close to the Jello.

Gelatin: This acts as the whipped cream stabilizer. Any brand of gelatin will work fine, just make sure that it’s unflavored.

Making whipped cream with gelatin might sound strange, but I assure you it tastes the exact same as regular whipped cream! Let’s quickly review the ingredients needed: I highly recommend using this stabilized whipped cream recipe any time you’re decorating a dessert in advance or if you know it will be sitting out at room temperature for a couple of hours! However, whipped cream that’s been stabilized holds its shape and remains fluffy for up to two days. Regular whipped cream can deflate and become watery after just a few hours. In essence, this stabilized whipped cream is just whipped cream that’s been stiffened with unflavored gelatin.

#WHIPPED CREAM RECIPE WITH HEAVY WHIPPING CREAM UPDATE#

Since it’s been a few years, I decided to give this post a much needed update with more tips and tricks for success! Originally published in 2018, it quickly became a reader favorite because of how easy it is to whip up. If you’ve been following along for a while, you may recognize this stabilized whipped cream. Stabilized whipped cream holds its shape and stays light and fluffy much longer than regular whipped cream! Use it to decorate cakes, cupcakes, pies, and more.