stabilized whipped cream
(3 RATINGS)
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.
No Image
prep time
20 Min
cook time
method
No-Cook or Other
yield
Ingredients
- 2 tablespoons instant pudding (whatever flavor you desire)
- OR - if you need perfectly white whipped cream use
- 1/4 teaspoon unflavored gelatin
- 2 tablespoons ice water
- 1 tablespoon if you don't use pudding, flavoring such as vanilla, rum, coffee, lemon, etc. may be added.
- 1 cup heavy whipping cream
- 1-3 tablespoon fine sugar
How To Make stabilized whipped cream
-
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.
-
Step 2Chill your mixing bowl (stainless steel and copper are best) and beaters in the freezer for 20 minutes. Your cream should also be cold.
-
Step 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.
-
Step 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.
-
Step 5DO NOT OVERBEAT! The cream will separate and turn to butter that you won't want to use as butter. ;)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Category:
Spreads
Tag:
#Quick & Easy
Tag:
#For Kids
Ingredient:
Dairy
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes