Whipped Cream (Stabilized)

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
13mins
Ingredients:
5
Yields:
1 pie
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

  1. Once whipped topping placed on cake, does cake need to be refrigerated? Can you make this whipped topping ahead of time? If so, do you refrigerate it
     
  2. Could this recipe use flavored gelatin to add flavor, like lemon for example?
     
  3. Can I pipe a cake with this recipe? I’m looking for icing that stands up to piping but isn’t too sweet. Thanks!
     
Advertisement

Reviews

  1. 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!
     
  2. I doubled this recipe to top a French silk pie and to have some if people wanted it for a Recipe #135599. 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!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes