Stabilized Whipped Cream Recette

Say goodbye to deflated whipped cream! This recipe creates a luscious, stable whipped cream that holds its shape beautifully, even after chilling. Perfect for cakes, pies, cupcakes, or as a delightful standalone treat. Easily customizable with your favorite flavors, this stabilized whipped cream is a game-changer for any dessert.

Préparation 15 min

Cuisson 20 min

Calories 171.1 kcal

Protéines 2g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Stabilized Whipped Cream

2 tablespoons cold water (or 1/4 cup + 2 tablespoons for 6 cups of cream)
Unflavored Gelatin
Whipping Cream
Vanilla Extract
1/4 cup granulated sugar (or 3/4 cup for 6 cups of cream)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Stabilized Whipped Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Stabilized Whipped Cream

Bloom the gelatin: In a small bowl, sprinkle 1 teaspoon (or 1 tablespoon for 6 cups of cream) of unflavored gelatin over 2 tablespoons (or 1/4 cup + 2 tablespoons for 6 cups of cream) of cold water. Let it sit for 5 minutes to soften.
Dissolve the gelatin: Gently heat the gelatin mixture in a small saucepan over very low heat, or in the microwave in short bursts, stirring constantly until completely dissolved. Do not boil.
Cool the gelatin: Set the gelatin aside to cool completely. This is crucial for preventing the gelatin from setting too quickly in the cream.
Whip the cream: In a large, chilled bowl, beat 2 cups (or 6 cups) of heavy cream with an electric mixer until soft peaks form.
Add sweetness and flavor: Gradually add 1/4 cup (or 3/4 cup for 6 cups of cream) granulated sugar and your desired flavorings (vanilla extract, cocoa powder, etc.) to the whipped cream while continuing to whip on medium speed.
Incorporate gelatin: Once the cream is softly whipped, slowly pour in the completely cooled gelatin. Whip on low speed just until combined, being careful not to overwhip.
Achieve soft peaks: Continue whipping until the cream reaches soft peaks. Do not overwhip; overwhipping will result in a grainy texture.
Adjust consistency (optional): If needed, use a whisk to gently fold and adjust the consistency to your desired thickness.
Serve or chill: Use immediately for the fluffiest texture or cover and refrigerate for later use. The stabilized whipped cream will hold its shape beautifully in the fridge for several days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

Fat

54g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Low Protein Desserts Condiments Etc Dietary Low Sodium Low Carb Garnishes Low In Something

Questions fréquentes

Combien de temps faut-il pour préparer Stabilized Whipped Cream ?

Stabilized Whipped Cream prend environ 35 minutes du début à la fin — environ 15 minutes de préparation et 20 minutes de cuisson.

Combien de calories contient Stabilized Whipped Cream ?

Stabilized Whipped Cream contient environ 171.1 calories par portion, avec environ 2 g de protéines, 0 g de glucides et 27 g de lipides.

De quels ingrédients ai-je besoin pour Stabilized Whipped Cream ?

Les principaux ingrédients de Stabilized Whipped Cream sont Cold Water, Unflavored Gelatin, Whipping Cream, Vanilla Extract, Sugar. Consultez la liste complète avec les quantités ci-dessus.