Homemade Whipped Cream

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This homemade stabilized whipped cream recipe that creates the perfect Cool Whip replacement filling for any dessert! Made from scratch in just minutes with gelatin, thick whipped cream, thick cream, vanilla, and powdered sugar, from now on you will want to make a batch for all your sweets.

Use it to top our banana pudding, classic cheesecake, chocolate peanut butter lasagna, or any other favorite dessert that requires whipped cream or Cool Whip.


NO BAKING DESSERTS: Oreo Pie | Ice cake | Cool Whip Pie


What is stabilized whipped cream?

Stabilized whipped cream is really whipped cream but with a hardening agent like gelatin, pudding, milk powder, cornstarch, cream cheese, cream of tartar or meringue powder added to give it extra staying power.

This means that instead of deflating, it will keep its shape and can be used to decorate desserts, cakes or cupcakes.

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INGREDIENTS FOR HOME WHIPPED CREAM

Will need:

  • 1 tablespoon cold water
  • 1 teaspoon of unflavored gelatin
  • 1 cup thick whipped cream + 1 teaspoon thick whipped cream
  • ¼ cup powdered sugar
  • 1 teaspoon of vanilla

PRO TIP: With this recipe you will end up with about 1.5-2 cups of stabilized whipped cream. You can easily double or triple ingredients to make more!

INGREDIENT ADDITIONS

COLOUR: You can also make colored whipped cream using a food gel coloring at the beginning of the whipping process.

CHOCOLATE: Add two tablespoons of cocoa powder for each cup of thick whipped cream to make a chocolate whipped cream.

How to stabilize whipped cream

PRO TIP: You should put the bowl and beaters in the freezer about 10 minutes before you are ready to make this recipe. Using a cold container and accessories will make the whipped cream thicken faster and produce a better end result.

STEP ONE:Add the water to a microwave-safe container and sprinkle the unflavored gelatin on top. Let it sit for a few minutes. Place this bowl in the microwave and microwave until the gelatin is completely dissolved. It only takes 5-7 seconds. Stir the mixture and set it aside to cool.

SECOND STEP:Remove your bowl and beat the refrigerator accessory. Combine thick whipped cream, powdered sugar, and vanilla in bowl. Beat the mixture on high speed until it thickens and smooth peaks form.

STEP THREE:Add about 1 teaspoon of heavy cream to the gelatin mixture.

STEP FOURNow turn the mixer on low. Slowly pour the gelatin mixture into the whipped cream and mix until well combined. Increase the mixer to medium speed and mix until stiff peaks form.

If you've accidentally whipped to excess, add a few tablespoons of fresh cream and mix by hand with a wire whisk. If it is greasy or lumpy, it cannot be recovered and will have to start again.

How long does stabilized whipped cream last?

It will be kept in the fridge for two or three days in an airtight container.

It can also be wrapped tightly and stored in the freezer for up to two months.

For any dessert that is not serving immediately but is already covered, you should keep it in the refrigerator until ready to serve.

This stabilized whipped cream is best used within an hour or two hours after its manufacture or should be kept in the refrigerator after that.

Using stabilized whipped cream

CREAM: It could be spread all over the top of a dessert, like our candy cane cake.

ADDITION: Use it to complete a finished dessert like our inverted pineapple cupcakes.

PORTION: Add a tablespoon to each slice before serving, such as our lime pie.

PIPELINE: You can use this recipe to put in chocolate or vanilla cupcakes or cake. I'm thinking of pumpkin pie this Thanksgiving!

IMMERSION: This makes a delicious and simple dip to serve with fresh berries or other fruits.

Fresh, simple and delicious, this easy homemade recipe for stabilized whipped cream It will become a must-have addition to complete your favorite desserts. It only takes a few minutes to beat with jelly, thick whipped cream, thick cream, vanilla, and powdered sugar.

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Stabilized Whipped Cream

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Quick, delicious, and easy, this homemade stabilized whipped cream is perfect for any dessert recipe. A handful of ingredients are prepared in minutes for this sweet and fluffy topping.

Dessert CourseAmerican Cuisine Key Stabilized Whipped Cream

Preparation time 10 minutes Cook time 0 minutes Total time 10 minutes

Servings 1 cups Calories 980kcal

Ingredients

  • 1 tablespoon cold water
  • 1 teaspoon of unflavored gelatin
  • 1 cup thick whipped cream + 1 teaspoon thick whipped cream
  • ¼ cup powdered sugar
  • 1 teaspoon of vanilla

Instructions

  • Chill a large bowl and mix the accessory in the fridge.
  • Add the water to a microwave-safe container and sprinkle the unflavored gelatin on top. Let it sit for a few minutes.
  • Place this bowl in the microwave and microwave until the gelatin is completely dissolved. It only takes 5-7 seconds. Stir the mixture and set it aside to cool.
  • Remove your bowl and beat the refrigerator accessory. Combine thick whipped cream, powdered sugar, and vanilla in bowl. Beat the mixture on high speed until it thickens and smooth peaks form.
  • Add about 1 teaspoon of heavy cream to the gelatin mixture.
  • Now turn the mixer on low. Slowly pour the gelatin mixture into the whipped cream and mix until well combined. Increase the mixer to medium speed and mix until stiff peaks form.

Notes

PRO TIP: You should put the bowl and beaters in the freezer about 10 minutes before you are ready to make this recipe. Using a cold container and accessories will make the whipped cream thicken faster and produce a better end result.

Nutrition

Calories: 980kcal | Carbohydrates: 37g | Protein: 8g | Fat: 90g | Saturated Fat: 56g | Cholesterol: 333mg | Sodium: 101mg | Potassium: 179mg | Sugar: 30g | Vitamin A: 3572IU | Vitamin C: 1mg | Calcium: 155mg

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The Homemade Whipped Cream publication first appeared on spaceships and lasers.

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