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Stabilized Whipped Cream

Stabilized Whipped Cream

What you will need:

1 teaspoon Unflavored Gelatin Powder

1 Tablespoon Water

1 Cup Heavy Whipping Cream

¼ Cup Sugar

1 teaspoon vanilla


Put 1 T of water in a small microwave-safe bowl, sprinkle a teaspoon of unflavored gelatin on top, and let it sit for 1-2 of minutes. Make sure the gelatin powder is unflavored.

Place the bowl with the gelatin in the microwave and warm it up until it is liquified. This should only take about 5-10 seconds so make sure to do short bursts and stir in between.

Then, set it aside to cool while preparing your whipped cream.

Place 1 C heavy whipping cream and 1 t vanilla in a bowl (I use my kitchenaid and the whisk attachment) and whip while adding the ¼ C sugar a little at a time.

Continue whipping on med-high speed until it thickens and forms soft peaks (mixture is still smooth and peaks are starting to form, but do not stand straight up)

Add the cooled, liquid gelatin mixture as you are still whipping the whipped cream.

Continue whipping the whipped cream until you have stiff peaks (the mixture is still smooth, but when you lift the whisk out of the bowl the whipped cream stands straight up).

Add to the piping bag(s) with desired tip(s) and top until your heart's content… or you run out of whipped cream! Enjoy!

Tips and Tricks:

You can color and flavor stabilized whipped cream using food coloring and extracts or your choice. Just be sure to not add too much “liquid” or it will change the consistency. If you need to add lots of liquid food coloring, add to the gelatin mixture and use a touch more gelatin powder.

Store leftover whipped cream, if there is any, in an airtight container in the refrigerator up to 3-5 days.

Perfect on our No-Bake Banana Cream Pie!

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