Sometimes you need whipped cream for dessert, but don’t want to have to whip it at the last possible moment. Well, take note from seasoned pastry chefs, and make ‘stabilized whipped cream,’ it will keep up to 2 days in the refrigerator and not separate! It can be dolloped or pipped, spread or spooned, and will taste just like the luscious, delicious cloud of goodness that we all love.
The secret is to add a small amount of gelatin, and there are a couple of quick steps that will insure that your cream is PERFECT!
First, you will need to ‘bloom’ the gelatin by sprinkling it over a small amount of cool liquid — water works just fine, but if you want a flavored whipped cream you might use a fruit juice, or some of the liquid might be alcohol of some sort (like peppermint vodka!). Do this slowly, to allow the gelatin to absorb the liquid.
This step is hydrating. Let the mixture stand until it becomes very thick, and usually looks a bit lumpy!
Next, you heat the gelatin to melt it. Microwaving is fine, just so it in 5 to 10 second intervals, and take care not to boil the mixture. Or you can set the bowl in a small amount of HOT water. Stir the mixture. Check to see if all of the gelatin has melted by dipping a spoon into it and checking the back side of the spoon. If all of the gelatin has not melted, you will see tiny balls of gelatin on the spoon. Just add a bit more heat, and those will melt too. Let the mixture cool a minute or two before adding it to the cream.
Need help with whipping techniques? Check out the video!
Stabilized Whipped Cream
- ½ package powdered gelatin
- 2 to 3 teaspoons cold water
- 2 cups heavy cream
- 2 tablespoons sugar can be brown or white
- 1 teaspoon vanilla extract or other flavoring
- 1 dash salt optional
In a small heatproof bowl slowly sprinkle gelatin over cold water in a layer method. Set aside for about 5 minutes allowing the gelatin to soften and absorb the liquid. This is called “blooming the gelatin”. After the gelatin has bloomed set the bowl into a larger bowl of very hot water for 1-2 minutes or until the gelatin has melted and become clear. With a teaspoon, check to see if all of the granules have dissolved by dipping the spoon into the mixture and looking at the back of the spoon. Remove the melted gelatin bowl from the hot water and allow it to cool at room temperature.
In a large bowl whip the cream and sugar just until traces of the whisk begin to show distinctly. Add the bloomed gelatin in a steady stream, beating constantly. Add vanilla or other flavoring and beat just until medium peaks form.
Stabilized whipped cream can be stored for up to 2 days refrigerated.