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    You are in: Home / Dessert / Whipped Cream (Stabilized) Recipe
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    Whipped Cream (Stabilized)

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    dojemi's Note:

    Put a stop to weeping whipped cream. I think this is the greatest idea since sliced bread. : ) I've doubled this recipe with the same wonderful results.

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    Serves: 8



    Units: US | Metric


    1. 1
      Put water in a small pan.
    2. 2
      Add gelatin.
    3. 3
      Set pan over a pot of boiling water.till it becomes clear.
    4. 4
      DO NOT STIR.
    5. 5
      Cool to room temperature.
    6. 6
      Whip cream to medium thickness.
    7. 7
      Pour gelatin in the center of cream while still whipping.
    8. 8
      Add sugar and vanilla.
    9. 9
      Beat till stiff peaks form.

    Ratings & Reviews:

    • on July 03, 2009


      I doubled this recipe to top a French silk pie and to have some if people wanted it for a French Lemon Pie. This recipe doubled great and tasted good too. I have never made stabilized whipped cream before, but the directions were clear, and it was easy. Thank you for posting this, I will definitely use it again!

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    • on November 30, 2008


      I've been using this method for absolute yonks and it works every time. I like to make desserts for Saturday lunch, but usually make them on Friday afternoon, so I really need some stabilized cream. This works beautifully, so if you need whipped cream that will stand the test of time, this one is it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whipped Cream (Stabilized)

    Serving Size: 1 (37 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 116.0
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.8 g
    Cholesterol 40.7 mg
    Sodium 12.0 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.0 g
    Sugars 3.0 g
    Protein 0.8 g

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