Jump to Recipe Fluffy homemade Stabilized Whipped Cream is so much better than any store bought version, all you have to do is try it once to be hooked for life! Add your favorite extract flavorings and make it the perfect component to any recipe, or the perfect topping! Almond extract is the household favorite, and I highly recommend you try that first đ Easy, homemade stabilized whipped cream is a snap! Making your own whipped cream is already incredibly easy, just a few minutes and you have an amazing topping ready. With this stabilized whipped cream you will need some unflavored gelatine. Available in the baking aisle here on amazon or at the grocery store, near the jell-o products and Knox is the brand that I typically use.
Jump to:â¤ď¸ Why You’ll Love This Recipe! đĽ Ingredients đŞ Step-By-Step Instructions đ Recipe đŹ Comments
â¤ď¸ Why You’ll Love This Recipe! There are, of course, other ways to stabilize your whipped cream. However, this has always been the best method for me because it; a) Keeps my whipped cream a beautiful bright white. b) Doesn’t change the flavor. c) Has the best ‘whipped cream’ consistency. đĽ Ingredients 1 teaspoon gelatine (unflavored)4 teaspoon water (cold)1 cup heavy whipping cream½ teaspoon almond extract½ cup confectioners sugar đŞ Step-By-Step Instructions Before starting, you will need about 5 minutes to get your gelatine ready. Once it has soaked in the water and ‘bloomed’ to a semi-firm texture, microwave it for 5-10 seconds and give it a stir. Set it aside while you start your whipped cream. Easy! In a small container, add the cold water and sprinkle the gelatine over the water. Allow the gelatine to ‘bloom’ for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days.
Do you love a recipe you tried? Please leave a 5-star đrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
đ Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Stabilized Whipped Cream
Homemade stabilized whipped cream turns out beautifully every time and stores for days (refrigerated)!
Author | Angela
Servings: 2 cups whipped cream Calories: 537kcal Prep 10 minutes Cooking 0 minutes Total Time 10 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x⢠1 teaspoon gelatine (unflavored)⢠4 teaspoon water (cold)⢠1 cup heavy whipping cream⢠½ teaspoon almond extract⢠½ cup confectioners sugar
InstructionsIn a small container, add the cold water and sprinkle the gelatine over the water. Allow the gelatine to ‘bloom’ for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days. Equipment You May NeedGelatineMixing BowlKitchenAid Professional 600 Stand Mixer Video NutritionCalories: 537kcal (27%) | Carbohydrates: 33g (11%) | Protein: 4g (8%) | Fat: 44g (68%) | Saturated Fat: 27g (169%) | Cholesterol: 163mg (54%) | Sodium: 50mg (2%) | Potassium: 89mg (3%) | Sugar: 30g (33%) | Vitamin A: 1749IU (35%) | Vitamin C: 1mg (1%) | Calcium: 77mg (8%) Did you try this recipe? Rate it below!I canât wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! how to make stabilized whipped cream, stabilized whipped cream, stable whipped cream, whipped cream Course Condiments, Dessert, FrostingCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Fluffy homemade Stabilized Whipped Cream is so much better than any store bought version, all you have to do is try it once to be hooked for life! Add your favorite extract flavorings and make it the perfect component to any recipe, or the perfect topping! Almond extract is the household favorite, and I highly recommend you try that first đ
Easy, homemade stabilized whipped cream is a snap!
Making your own whipped cream is already incredibly easy, just a few minutes and you have an amazing topping ready. With this stabilized whipped cream you will need some unflavored gelatine. Available in the baking aisle here on amazon or at the grocery store, near the jell-o products and Knox is the brand that I typically use.
â¤ď¸ Why You’ll Love This Recipe!
There are, of course, other ways to stabilize your whipped cream. However, this has always been the best method for me because it;
a) Keeps my whipped cream a beautiful bright white.
b) Doesn’t change the flavor.
c) Has the best ‘whipped cream’ consistency.
đĽ Ingredients
- 1 teaspoon gelatine (unflavored)4 teaspoon water (cold)1 cup heavy whipping cream½ teaspoon almond extract½ cup confectioners sugar
đŞ Step-By-Step Instructions
Before starting, you will need about 5 minutes to get your gelatine ready. Once it has soaked in the water and ‘bloomed’ to a semi-firm texture, microwave it for 5-10 seconds and give it a stir. Set it aside while you start your whipped cream. Easy!
- In a small container, add the cold water and sprinkle the gelatine over the water. Allow the gelatine to ‘bloom’ for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days.
Do you love a recipe you tried? Please leave a 5-star đrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
đ Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Stabilized Whipped Cream
Homemade stabilized whipped cream turns out beautifully every time and stores for days (refrigerated)!
Author | Angela
Servings: 2 cups whipped cream Calories: 537kcal Prep 10 minutes Cooking 0 minutes Total Time 10 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x⢠1 teaspoon gelatine (unflavored)⢠4 teaspoon water (cold)⢠1 cup heavy whipping cream⢠½ teaspoon almond extract⢠½ cup confectioners sugar
InstructionsIn a small container, add the cold water and sprinkle the gelatine over the water. Allow the gelatine to ‘bloom’ for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days. Equipment You May NeedGelatineMixing BowlKitchenAid Professional 600 Stand Mixer Video NutritionCalories: 537kcal (27%) | Carbohydrates: 33g (11%) | Protein: 4g (8%) | Fat: 44g (68%) | Saturated Fat: 27g (169%) | Cholesterol: 163mg (54%) | Sodium: 50mg (2%) | Potassium: 89mg (3%) | Sugar: 30g (33%) | Vitamin A: 1749IU (35%) | Vitamin C: 1mg (1%) | Calcium: 77mg (8%) Did you try this recipe? Rate it below!I canât wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! how to make stabilized whipped cream, stabilized whipped cream, stable whipped cream, whipped cream Course Condiments, Dessert, FrostingCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star đrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 7 reviews
Stabilized Whipped Cream
Homemade stabilized whipped cream turns out beautifully every time and stores for days (refrigerated)!
Author | Angela
Servings: 2 cups whipped cream
Calories: 537kcal
Prep 10 minutes
Cooking 0 minutes
Total Time 10 minutes
Ingredients US CustomaryMetric1x2x3x⢠1 teaspoon gelatine (unflavored)⢠4 teaspoon water (cold)⢠1 cup heavy whipping cream⢠½ teaspoon almond extract⢠½ cup confectioners sugar
InstructionsIn a small container, add the cold water and sprinkle the gelatine over the water. Allow the gelatine to ‘bloom’ for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days.
Equipment You May NeedGelatineMixing BowlKitchenAid Professional 600 Stand Mixer
Video
Nutrition
Calories: 537kcal (27%) | Carbohydrates: 33g (11%) | Protein: 4g (8%) | Fat: 44g (68%) | Saturated Fat: 27g (169%) | Cholesterol: 163mg (54%) | Sodium: 50mg (2%) | Potassium: 89mg (3%) | Sugar: 30g (33%) | Vitamin A: 1749IU (35%) | Vitamin C: 1mg (1%) | Calcium: 77mg (8%)
Did you try this recipe? Rate it below!I canât wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Condiments, Dessert, FrostingCuisine American
US CustomaryMetric
