Stabilized Whipped Cream

Stabilized Whipped Cream Recipe

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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.

Rating:
★★★★★ 3 votes
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

How to Make Stabilized Whipped Cream

Step-by-Step

  • 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. ;)

Printable Recipe Card

About Stabilized Whipped Cream

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