Stabilized Whipped Cream


December 10, 2014

When whipped cream sits too long, it has a tendency to wilt and separate. Stabilized in this manner, whipped cream will keep in the refrigerator 24-48 hours without separating. Great do-ahead-tip for holiday entertaining.


1 skimpy tablespoon unflavored gelatin

1/4 cup cold water

3 cups whipping cream

3/4 cup powder sugar

1 1/4 teaspoon vanilla

1/4 teaspoon almond extract (optional)


Place water in microwavable dish. Sprinkle gelatin over cold water and allow to soften (approximately 1 minute). Microwave gelatin and water in 10-second intervals, stirring and checking after each interval, until gelatin is dissolved. Cool to room temperature, but do not allow to set.

Combine cream, sugar, and vanilla. Beat on high until thick. Reduce beater speed to low, and gradually beat in gelatin. Return beaters to high, and continue to beat until firm peaks form. Refrigerate until ready to use.

*Gelatin has a tendency to immediately set in the cold whipped cream. To prevent globs or strings of geltain from forming in the whipped cream - temper the gelatin by mixing it with a ΒΌ-cup room temperature whipping cream before adding it to the thickened cream in the slow stream.


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