Stabilized Whipped Cream – prevent your whipped cream from separating and make it last longer in just one easy step.
This is more a tip then a recipe. I’m sure you noticed that when you make Homemade Whipped Cream and let stand for a few hours, it will separate and leak liquid which looks quite unappealing.
If unstabilized whipped cream is incorporated in a dessert like Tiramisu, it can ruin the looks of it.
There is an easy fix to this problem. You need to stabilize your cream to avoid this nasty occurrence. It can be done by mixing in some gelatin or powdered pudding to keep your cream nice and firm.
Downside of mixing instant pudding powder into whipped cream is that is changes the color of the cream.
Powdered gelatin can be used for the same purpose, but it does need some soaking, careful heating and mixing which is not that convenient for beginner cooks.
The best way, in my opinion, is to use powdered instant gelatin. You can mix it directly into your freshly whipped cream which takes away all the worry and strain. In just a few extra seconds your cream will be stabilized and you can serve it to your guests without any problem.
Click “PLAY” button to see me making Stabilized Whipped Cream.
- 1 cup whipping cream
- 1/2 tsp instant* gelatin
- 1/2 t vanilla
- 1/3 cup powdered sugar or to taste
Put one cup whipping cream in a bowl. Mix until stiff peaks form.
Add 1/2 tsp instant gelatin and mix until smooth.
OPTIONAL: add 1/2 tsp vanilla extract and 1/3 cup (or to taste) powdered sugar until incorporated.
* Instant gelatin can be substituted with 1/2 Tbsp instant vanilla pudding. Or you can use 1 tsp unflavored powdered gelatin bloomed in 1 1/2 T cold water, then reheated until liquid.
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