Stabilized Whipped Cream
Stabilized Whipped Cream is easy to throw together with just three ingredients. This recipe is perfect for topping cakes, piping, or using as a replacement for Cool Whip!
Servings: 8 ounces
- 1 cup heavy whipping cream cold
- 1 teaspoon unflavored gelatin
- 1/4 cup powdered sugar sifted twice
Freeze a metal bowl and the metal attachment for a your hand held mixer (or your stand mixer and metal stand bowl) for at least 15 minutes.
While you are waiting for the bowl to get cold, use a metal sieve to sift the powdered sugar twice.
Right before making the stabilized whipped cream, whisk the gelatin into the heavy whipping cream until it fully dissolves.
Add the heavy whipping cream to the cold bowl with the powdered sugar.
Whip on high until stiff peaks appear. Use immediately or store in the refrigerator for up to 3 days. This recipe will hold up as frosting on a cake, and will stay stiff when pipped for hours.