Last Updated on April 8, 2020
Whipped cream is amazing and many of us have tasted it in many a dessert in our lives. If you bake, you probably have tried to use it on your creations as well. The downside is you cannot decorate with it, because after a few hours it will deflate or start losing some water. We have a solution for you! This is a whipped cream with gelatin recipe that you can use in any of your creations.
Making it from scratch is a lot tastier than using frozen whipped topping. It does not take a lot of time either, just 5 minutes and it is done! You will only need an electric mixer. We have taken our recipe from The Spruce Eats.
Whipped Cream With Gelatin: How to Make Stabilized Whipped Cream
Ingredients
- 1 teaspoon of gelatin (unflavored)
- 1 tablespoon of water
- 1 cup heavy whipping cream
- 4 tablespoons of confectioners sugar
- 1 teaspoon of vanilla extract (or another flavoring)
Equipment
Whipped Cream With Gelatin: Step by Step Instructions
Step 1: Put the bowl and beaters in the fridge to cool them. Check that your cream and water are also fridge cool. If the ingredients and elements are cold, the cream will thicken up faster and it will gain more volume.
Step 2: Make sure to sift the confectioner’s sugar to avoid any lumps.
Step 3: Bloom the gelatin. To achieve this, put the unflavored gelatin in a microwave-safe bowl and add the cold water. Let it sit for 5 minutes or until it is very thick. In order to use it for this recipe, you need it to be liquid but not hot.
Step 4: Microwave the gelatin for 5 seconds increments until it dissolves completely. You can also dissolve it over a double boiler if you do not have a microwave.
Step 5: Take the bowl and beaters from the fridge. Pour the cream in the container and beat it on high speed until it starts to thicken.
Step 6: Add the sifted confectioner’s sugar slowly, combining it together with the cream. Also, add flavoring. Stop beating until shy of the soft peak stage.
Step 7: Start beating again on low speed and add the liquified gelatin in a thin stream. If it has thickened again, put it back in the microwave until you can pour it in.
Step 8: Finally, beat until you reach the desired consistency, whether it is soft or stiff peaks.
Whipped Cream With Gelatin: Other tips
Be mindful of the consistency of the cream. It is easy to overbeat it. If this happens, stop at once. If it is only grainy, then you may salvage it by adding a few spoons of fresh cold cream and mixing it gently by hand. If it has separated, then you cannot go back. Continue beating to make sweet homemade butter.
You can freeze this recipe. To do this, line a baking sheet with wax paper and pipe or spoon portions the size you need. Put them in the freezer. Once they are frozen you can take them out and put them in a container.
This recipe will make 2 cups of whipped cream but you can easily make more. Remember that cream will double in size, so 1 cup of cold cream equals 2 of whipped cream.
Amazing Whipped Cream with Gelatin Recipe
Equipment
Ingredients
- 1 teaspoon gelatin unflavored
- 1 tablespoon water
- 1 cup heavy whipping cream
- 4 tablespoons of confectioners sugar
- 1 teaspoon vanilla extract or another flavoring
Instructions
Step 1
- Put the bowl and beaters in the fridge to cool them. Check that your cream and water are also fridge cool. If the ingredients and elements are cold, the cream will thicken up faster and it will gain more volume.
Step 2
- Make sure to sift the confectioners sugar to avoid any lumps.
Step 3
- Bloom the gelatin. To achieve this, put the unflavored gelatin in a microwave-safe bowl and add the cold water. Let it sit for 5 minutes or until it is very thick. In order to use it for this recipe, you need it to be liquid but not hot.
Step 4
- Microwave the gelatin for 5 seconds increments until it dissolves completely. You can also dissolve it over a double boiler if you do not have a microwave.
Step 5
- Take the bowl and beaters from the fridge. Pour the cream in the container and beat it on high speed until it starts to thicken.
Step 6
- Add the sifted confectioners sugar slowly, combining it together with the cream. Also add the flavoring. Stop beating until shy of the soft peak stage.
Step 7
- Start beating again on low speed and add the liquified gelatin in a thin stream. If it has thickened again, put it back in the microwave until you can pour it in.
Step 8
- Finally, beat until you reach the desired consistency, whether it is soft or stiff peaks.
Notes
Once you use it on your cupcakes or cake, you can keep it at room temperature for a couple of hours without fear of it deflating or weeping. It is best to store it in the fridge until you are ready to eat it, though.
Have you tried it? Comment a picture below!
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.