Wilton Stabilized Whipped Cream Recipe

Say goodbye to runny whipped cream! This foolproof recipe, perfected over 30 years, creates a luscious, stable whipped cream that lasts for days. Perfect for frosting cakes, cupcakes, and more, this stabilized whipped cream is unbelievably easy and delivers professional-quality results every time. Get ready to elevate your desserts!

Prep Time 10 mins
Cook Time 20 mins
Calories 472.8 kcal
Protein 6g
Rating 4.1 (69 Reviews)
Wilton Stabilized Whipped Cream 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wilton Stabilized Whipped Cream

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How to Make Wilton Stabilized Whipped Cream

  1. In a small saucepan, bloom 2 teaspoons of powdered gelatin in 2 tablespoons of cold water. Let stand for 5 minutes to soften.
  2. Gently heat the gelatin mixture over very low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
  3. Remove from heat and let the gelatin mixture cool completely to room temperature. (This is crucial for preventing grainy whipped cream).
  4. In a large bowl, beat 2 cups of heavy whipping cream with 1/4 cup of powdered sugar until soft peaks form.
  5. With the mixer running on low speed, slowly pour in the cooled gelatin mixture.
  6. Increase the mixer speed to high and beat until stiff peaks form. Be careful not to overwhip.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

59g

Fat

137g

Carbs

6g

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