Stabilizing whipped cream with gelatin will prevent it from separating once whipped, and it will hold up better as a topping or even in a cake filling. To make stabilized whipped cream, you will need 1/2 a teaspoon of unflavored granulated gelatin for each cup of heavy whipping cream.

Sprinkle 1/2 teaspoon of unflavored granulated gelatin over 1 tablespoon of cool water in a microwavable bowl.
Allow the gelatin to absorb the water, then microwave for 10 seconds, or until gelatin is dissolved.
Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar, 1/2 teaspoon of vanilla extract, and melted gelatin until firm peaks form.
You can store stabilized whipped cream covered in the refrigerator for up to 24 hours.


Bakingfiction Says... 2014-01-14 06:13:07

Will definitely try this!!!! Thanks!

kristenmbatt Says... 2014-01-21 15:41:33

So you don't let the gelatin cool first before adding to the whipping cream? I tried another recipe where it said to allow gelatin to cool slightly but it turned all goopy once mixed with the whipping cream.

Zwillis1978 Says... 2014-01-31 07:16:44

I do the same thing with boiled icing (egg whites n sugar syrup) n it works :)

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