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
Ingredients
- 1 cup heavy whipping cream cold
- 1 teaspoon unflavored gelatin
- 1/4 cup powdered sugar sifted twice
Instructions
- 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.