Stabilized Whipped Cream that Holds Its Shape for up to 24 Hours
Want delicious and rich homemade whipped cream for pies, cakes, pastries and more? This is the best whipped cream recipe when you want a REAL whipped cream that will also hold its shape for a really long time. This is perfect for parties and holidays like Thanksgiving when you need a whipped cream that can stay whipped for longer than 10 seconds.
Servings 20
Ingredients
- 1 pint Heavy Whipping Cream I use Hiland
- 1/2 cup powdered sugar
- 1 tsp plain unflavored gelatin
- 1 tsp pure vanilla extract
- 4 tsp lukewarm water
- You'll need a large bowl and hand mixer or a stand mixer with whisk attachment for this recipe.
Instructions
- Take a small microwave safe bowl (ramekin sized) and mix in the gelatin and water together. Stir until all gelatin is wet with the water. Put this mixture into the microwave for around 5 seconds and stir. If the gelatin mixture is fully liquified then stir it and go on to the next step. If not, repeat heating the gelatin in the microwave for 5 seconds or until it is a liquid. The gelatin will be very hot so wait for around 2 minutes for this mixture to cool off a little before adding it to the rest of the recipe.
- In a large bowl or stand mixer bowl combine the heavy whipping cream, vanilla, and the powdered sugar. Start beating on high and while you are mixing; slowly add in the gelatin (it should still be runny at this point but not piping hot). This part is important that the gelatin still be liquid so that it mixes well with the rest of the ingredients.
- Keep whipping the cream mixture until you reach stiff peaks. Keep the mixture refrigerated until you are ready to use. You can use this mixture to ice cakes, pies and more. Use it in a piping bag and pipe with it too OR just use it to dollop it on your desserts.
Notes
*If you do not have a microwave or want to try a different method: You can dissolve and liquify the gelatin in a small pot at a low temperature on the stovetop. Just stir until it dissolves and gets hot enough to liquify. Remove from stove and let rest for a minute and then follow the rest of the steps to make into stabilized whipped cream!