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Stabilized Whipped Cream
"This whipped topping is stabilized using gelatin, which means it will last you longer than a day and won't melt on top of your baked goods in a blink of an eye. We’ll show you how to make smooth and fluffy stabilized whipped cream in only 10 minutes that stays sturdy on your baked goods just by adding one extra ingredient to the mix. With a few tips and tricks and one additional ingredient to regular whipped cream, you’ll be on your way to making stabilized whipped cream like the pros. "
Preparation Time10 min
Cooking Vessel Sizestand Mixer
- 1 1/2 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin Powder
- 1 1/4 cup Heavy Whipping Cream
- 5 tablespoons Powdered Sugar
- 1 1/4 teaspoon Pure Vanilla Extract
Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes so the gelatin can bloom (essentially, the gelatin will absorb the water and the mixture will thicken).
After 5 minutes, microwave the gelatin for 5 seconds, and then stir it. If all the gelatin dissolves, it’s ready to use, but if there are still lumps, microwave it for another 5 seconds and then stir it again.
Visit https://amandascookin.com/stabilized-whipped-cream/ for full printable recipe.
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