Ingredients for Grace's Stabilized Whipped Cream
- 1/4 cup cold water
- Unflavored Gelatin
- Heavy Whipping Cream
- Vanilla Extract
- 1/2 cup powdered sugar
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How to Make Grace's Stabilized Whipped Cream
- **Bloom the Gelatin:** Sprinkle 1 teaspoon of plain gelatin over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom.
- **Dissolve the Gelatin:** Place the bloomed gelatin in a heatproof bowl set over a pan of simmering water (double boiler). Stir gently until completely dissolved. Remove from heat and let cool slightly.
- **Chill the Bowl:** Place a large bowl and your beaters in the refrigerator for at least 15 minutes to ensure a cold start.
- **Whip the Cream:** Pour 2 cups of heavy whipping cream into the chilled bowl. Using an electric mixer, beat on medium-high speed until soft peaks begin to form.
- **Add Sweetness & Flavor:** Gradually add 1/2 cup powdered sugar and 1 teaspoon vanilla extract (or your desired flavoring) while the mixer is running, adding it slowly around the edges of the bowl.
- **Incorporate Gelatin:** Once the cream is softly billowy, add the cooled gelatin mixture all at once. Beat until the cream holds stiff peaks.
- **Gently Fold (Optional):** For extra delicate texture, gently fold in any additional ingredients (like fruit puree or chocolate) using a spatula after the cream is whipped.
- **Use Immediately or Refrigerate:** Use your stabilized whipped cream immediately for best results, or cover and refrigerate for up to 2 days. It will thicken slightly upon refrigeration.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
91g
Carbs
2g
