Stabilized Whipped Cream Recipe

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Stabilized Whipped Cream

Aurora McBee

By
@aurora

This recipe will help you create beautiful whipped cream frosting that is easy to spread and pipe. It can also be used as a filling.


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Comments:

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 Tbsp
instant pudding (whatever flavor you desire)
OR
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

Directions Step-By-Step

1
Use 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.
2
Chill your mixing bowl (stainless steel and copper are best) and beaters in the freezer for 20 minutes. Your cream should also be cold.
3
If 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.
4
If 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.
5
DO NOT OVERBEAT! The cream will separate and turn to butter that you won't want to use as butter. ;)

About this Recipe

Course/Dish: Other Desserts, Spreads
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids