This Stabilized Whipped Cream recipe uses gelatin to create a whipped cream that stays light and fluffy for several days, instead of just a few hours.
- 1 cup whipping cream
- 2–4 Tbsp. powdered sugar, to taste
- 1 tsp. vanilla extract
- 1 tsp. plain gelatin
- 1 1/2 Tbsp. cold water
Place the 1 1/2 Tbsp. of cold water in a heat-proof bowl or small pan.
Sprinkle the gelatin of the top of the water and let it bloom. It should be thick once it’s set.
Heat the set gelatin to liquify it. You can either do this over a gas burner, or in 3-5 second increments in the microwave. Set the gelatin aside to cool.
In the bowl of a stand mixer, combine 1 cup of cold whipped cream, 2-4 Tbsp. of powdered sugar, and 1 tsp. of vanilla extract.
Beat the cream on medium speed until it reaches the soft peak stage. This means it’s thick enough that your beater leaves a trail and possibly a small mound in the whipped cream when you lift it out.
With the mixer still running, slowly pour the gelatin into the bowl.
Continue beating until the whipped cream is stiff and holds its shape.