Make Perfectly Fluffy Whipped Cream That Won't Deflate
Learn how to make stabilized whipped cream so that it lasts for days longer in the fridge with no melting.
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Equipment
- Stand Mixer
Ingredients
- 1 c Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 4 tsp Water cold
- 1 tsp Vanilla Extract
- 1 tsp Unflavored Gelatin
Instructions
- Chill your mixing bowl and beaters in the freezer for at least 15 minutes before starting.
- In a small bowl, mix 1 teaspoon of unflavored gelatin with 4 teaspoons of cold water and let it sit for about 5 minutes to bloom.
- In your chilled mixing bowl, add 1 cup of heavy cream and start beating on low speed using an electric mixer.
- Gradually add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract while continuing to beat on medium speed.
- Once the cream starts to thicken, add the bloomed gelatin and continue to beat on high speed until stiff peaks form.
Nutrition
Serving: 2tbsp. | Calories: 100kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 8mg | Potassium: 26mg | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.03mg
Servings: 2 cups
Calories: 100kcal