All of the following alternatives, however, will need the powdered sugar as an added stabilizer.Ĭorn Starch – Add 1 tablespoon of corn starch to the powdered sugar before mixing it with the heavy cream. This recipe uses powdered sugar, but you can omit that if you prefer. If you’re not a fan of using the gelatin method, or are looking for a vegetarian friendly option, there are a few alternatives. You can also make a large batch and freeze it like Cool Whip for up to 3 months. Refrigerated, the whipping cream can easily hold its shape without weeping for a week. Once piped onto a dessert, stabilized whipped cream could sit at room temperature without losing shape or melting for a day or two, though I would recommend refrigerating the dessert. How Long Does Stabilized Whipped Cream Last? If you plan on piping it, I would recommend stiff peaks. Now increase speed until the whipping cream is the desired stiffness. While the mixer is going on a low speed, pour the gelatin in slowly until combined. You don’t want it hot, but need it be pourable. As it begins to thicken, but before it gets to a soft peak stage, add the sugar and vanilla, and mix that in slowly.īy now the gelatin mixture will probably have hardened. Pour the heavy cream into the mixing bowl and start mixing on low speed, slowly increasing the speed as it thickens. Microwave on high for about 10 seconds and stir some more until the gelatin appears fully dissolved and allow it to sit for 5 minutes. Sprinkle 1 teaspoon of gelatin on top and mix it. While the mixing bowl and beaters are chilling, use a small bowl and fill it with 1 tablespoon of water. Keeping everything super cold helps whipping up the cream faster and with more volume. Before getting started, toss your mixing bowl and the beaters you will be using into the freezer for 10-15 minutes. Whipped cream is one of the reasons I prefer to have metal mixing bowls. Vanilla Extract – Optional but adds a nice flavor to the whipped cream without being overpowering. The added corn starch also helps stabilize the whipped cream some more. Using powdered versus granulated sweetens the cream without the risk of being grainy. Powdered Sugar – A little powdered sugar will sweeten the whipped cream. Whipping will double its volume, so using 1 cup should give you 2 cups of pipeable whipped cream. Heavy Whipping Cream – Keep the cream cold right until you’re ready to use it. Its just enough to help stabilize the whipped cream without changing its taste or texture either. Gelatin – 1 teaspoon of unflavored gelatin mixed with 1 tablespoon of water is all you need to stabilize the whipped cream. All you need to do is make the whipped cream right up to before the soft peak stage and add a stabilizing element, in this case, gelatin, and finish whipping to the desired consistency. The process between regular and stabilized whipped cream is basically identical, so there’s no real added work to the recipe. These are the times when a more stabilized whipped cream comes in handy. Sometimes you’ll want to make a dessert that you know won’t be finished within a day or two but would like the topping to stay set longer than 24 hours. Making whipped cream at home is a simple process and tastes delicious, but sometimes you’ll want to make desserts ahead of time like during Thanksgiving and Christmas especially. This whipped topping will keep for days without melting or “weeping” and is simple to make in a matter of minutes. Stabilized whipped cream is great for desserts when you need to make them ahead of time or want a whipped topping that holds up well to being piped.
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