Stabilized Whipped Cream
Fluffy homemade Stabilized Whipped Cream is so much better than any store bought version, all you have to do is try it once to be hooked for life! Add your favorite extract flavorings and make it the perfect component to any recipe, or the perfect topping! Almond extract is the household favorite, and I highly recommend you try that first 🙂
Making your own whipped cream is already incredibly easy, just a few minutes and you have an amazing topping ready. With this stabilized whipped cream you will need some unflavored gelatine (available in the baking aisle at the grocery store, near the jell-o products) and Knox is the brand that I typically use.
Before starting, you will need about 5 minutes to get your gelatine ready. Once it has soaked in the water and ‘bloomed’ to a semi-firm texture, microwave it for 5-10 seconds and give it a stir. Set it aside while you start your whipped cream. Easy!
There are, of course, other ways to stabilize your whipped cream. However, this has always been the best method for me because it a) keeps my whipped cream a beautiful bright white, b) doesn’t change the flavor, and c) has the best ‘whipped cream’ consistency. Enjoy!
Last Updated: June 8th, 2017
Homemade stabilized whipped cream turns out beautifully every time and stores for days (refrigerated)!
- 1 tsp gelatine (unflavored)
- 4 tsp water (cold)
- 1 cup heavy whipping cream
- 1/2 tsp almond extract
- 1/2 cup confectioners sugar
In a small container, add the cold water and sprinkle the gelatine over the water. Allow the gelatine to 'bloom' for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.
In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.
Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days.