Stabilized Whipped Cream
Author: 
Recipe type: Icing
Prep time: 
Total time: 
Serves: 2 cups
 
If you're looking for a light topping for a dessert or a bowl of berries, look no further. Adding gelatin to your heavy cream gives you the perfect consistency and it prevents the cream from separating. I don't think I'll ever make whipped cream without it. ENJOY!
Ingredients
  • 1⅓ cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
Instructions
  1. In a small pan, combine gelatin and cold water.
  2. Let it sit for approximately 5 minutes to thicken.
  3. Place over low heat stirring constantly until gelatin is dissolved.
  4. Remove from heat and let it cool slightly. Do not let it set. You want to be able to pour it into the whipped cream.
  5. Whip the heavy cream and powdered sugar until soft peaks form. I used an electric mixer.
  6. Slow the beating and add the gelatin to the whipping cream.
  7. Mix at high speed until stiff peaks form.
  8. I doubled this recipe for 2, 9 inch round cake layers and I did not ice the sides.
  9. Adapted from lifemadesweeter.com
  10. ENJOY!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/stabilized-whipped-cream/