Stabilized Whipped Cream

"While searching for a cream that will hold in the fridge I came across this one. Servings are hard to determine depending on how it is to be used........as a topping or frosting."
 
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Ready In:
20mins
Ingredients:
5
Serves:
10
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ingredients

  • 29.58 ml cold water
  • 4.92 ml unflavored gelatin (see TIPS)
  • 473.18 ml chilled whipping cream (1 pint)
  • 4.92 14.79 ml dark rum or 14.79 ml any flavored liqueur
  • 14.79-29.58 ml sugar or 14.79-29.58 ml brown sugar (Best paired with cakes & desserts that have brown sugar in the ingredients)
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directions

  • Soak plain gelatin in cold water for 5 minutes.
  • Dissolve by placing it in a container over a small pot of simmering water.
  • Allow to cool.
  • Using an electric mixer, beat cream in a large well-chilled bowl.
  • Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
  • Whip the cream until barely stiff.
  • Add melted and cooled gelatin all at once to cream during whipping.
  • Stop whipping when cream forms soft peaks.
  • Finish beating with whisk to adjust consistency.
  • Serve immediately or cover and refrigerate.
  • TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
  • For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
  • For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
  • Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

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Reviews

  1. Made this to use as a frosting for my Italian Sponge Cake. It was delicious, but for some reason, it did not set up like other similar recipes I have used. Perhaps needs a little more gelatin. Thanks for sharing your recipe.
     
  2. great i used the whipped cream to fill cream puffs and they held up beautifully.
     
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