Have you ever wondered how professional bakers get the whipped topping on their desserts to look so good for so long? Let us teach you how to prepare stabilized whipped cream using our secret ingredient: gelatin!
We gathered recon on every method for stabilizing whipped cream. Some recipes use vanilla pudding, melted butter, melted marshmallow, crème anglaise—you name it. The big winner is gelatin. It doesn’t alter the taste of your whipped cream. You can pipe it and it won’t sag or weep.
Gelatin stiffens the whipped cream and makes the texture seem fuller and slightly spongy. You can use the bounty to frost a cake, pipe it onto cupcakes or place a robust dollop on your favorite dessert, shake or coffee drink.
How To Make Stabilized Whipped Cream
- 1 packet unflavored gelatin, approx. 2½ tsp
- 2 Tbsp water, cold
- 2 cups heavy cream
- 1/2 cup powdered sugar
- pinch salt
- Place mixing bowl and whisk of stand mixer into the freezer for 10 minutes until super cold. Mix gelatin with water and let it bloom for approx. 5 minutes. Place heavy cream in the cold mixing bowl and add powdered sugar and salt.
- Start on low speed (or it will splash everywhere!) and gently increase speed as the cream starts to come together. Meanwhile, place bloomed gelatin in the microwave for 15–20 seconds until it is melted but not overly hot.
- When the cream is whipped, reduce the speed to medium and drizzle the room temperature gelatin near the side of the mixing bowl while continuing to run the whisk. As the gelatin works its way through the cream, turn up the speed to high and whisk until it is completely whipped.
Make-ahead time-saver tip: stabilized cream will stay fluffy and fresh covered in the refrigerator for as long as the expiration date on the heavy cream carton!