Stabilized Whipped Cream
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- 2 Tbsp
- instant pudding (whatever flavor you desire)
- if you need perfectly white whipped cream use
- 1/4 tsp
- unflavored gelatin
- 2 Tbsp
- ice water
- 1 Tbsp
- if you don't use pudding, flavoring such as vanilla, rum, coffee, lemon, etc. may be added.
- 1 c
- heavy whipping cream
- 1-3 Tbsp
- fine sugar
1Use cream with NO LESS than 30% butterfat. The higher the butterfat content, the better stabilized it will be. Cream that is not ultra-pasturized will also hold its shape better.
2Chill your mixing bowl (stainless steel and copper are best) and beaters in the freezer for 20 minutes. Your cream should also be cold.
3If using instant pudding: Begin whipping the cream. When small bubbles appear, add instant pudding and sugar (if any). Continue to beat until stiff peaks form.
4If using gelatin: Pour very cold water into a small bowl. Sprinkle gelatin on top of water to bloom. After 3 minutes add bloomed gelatin/water mixture to cold cream in the chilled mixing bowl. Begin to beat. When small bubbles appear, add flavoring of choice and sugar. Continue to beat until stiff peaks form.
5DO NOT OVERBEAT! The cream will separate and turn to butter that you won't want to use as butter. ;)