Stabilized Whipped Cream


by: Gina2

Because it is less sweet and less rich than most frostings, stabilized whipped cream makes a wonderful filling or icing for a cake. The cream allows the flavor of the cake to come through in a way that buttercream, for instance, does not. Gelatin keeps the cream from softening and losing its texture. A couple of caveats: When you dissolve the gelatin in the cream, don’t let the mixture get too hot-it just needs to be really warm to dissolve the gelatin-or you’ll heat up the rest of the cream when you pour it in. For this same reason, make sure the cream is very cold before you beat it. Stabilized cream works best with whipped cream beaten to medium peaks. Beat the cream almost all the way to where you want it before adding the gelatin-the gelatin stops the emulsifying process so the cream stops getting stiffer. If you have leftover stabilized cream in the refrigerator, or it seems to set in the bowl as you’re using it, give it a couple of good whisks with a hand whisk; it should look like regular whipped cream again.


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serves: 4

2 teaspoons (2/3 packet) powdered unflavored gelatin

2 tablespoons water

2 cups heavy cream or creme fraîche

4 tablespoons sugar or more (to taste)

2 teaspoons vanilla extract (optional)

Nutrition Facts
Stabilized Whipped Cream

Servings Per Recipe: 4

Amount per Serving

Calories: 266

  • Total Fat: 22.2 g
  •     Saturated Fat: 13.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.2 mg
  • Sodium: 25.6 mg
  • Total Carbs: 14.5 g
  •     Dietary Fiber: 0 g
  •     Sugars: 12.9 g
  • Protein: 2.2 g

how is this calculated?

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1.  Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.

2.  Add 1/4 cup plus 2 tablespoons of the cream to the gelatin mixture and put the bowl over a saucepan of simmering water. Stir the mixture with a rubber spatula-a rubber spatula allows you to pull the gelatin away from the sides of the bow-until it is smooth, then take the saucepan off the heat. Don't heat it any more than is needed to dissolve the gelatin.

3.  Combine the remaining cream with the sugar and vanilla and beat to medium peaks. Turn the mixer to low speed and pour in the gelatin mixture in a steady stream, avoiding the whisk and sides of the bowl. If you’re making the stabilized whipped cream by hand, stir the gelatin mixture into the cream with a whisk. Continue beating the cream just long enough to incorporate the gelatin.

4.  HOW TO USE: Spread stabilized whipped cream over the top and sides of a cake. Using a cake stand allows the cake to be rotated easily.

5.  Continue spreading the cream over the top and sides of the cake until smooth and even.

6.  Pipe the whipped cream in ropes across the cake using a plain tip.

7.  Hold a spatula along the siolos of the cake while rotating the cake to smooth off the ends of the ropes.

8.  Decorate the edge ofthe base with chopped chocolate or chopped nuts by holding them in your hand and gently pressing them against the bottom edge of the cake.

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