How To Make Stabilized Whipped Cream Food

EASIER STABILIZED WHIPPED CREAM

Easier Stabilized Whipped Cream image

This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.

Provided by HeathersKitchen

Categories Dessert

Time 10m

Yield 8 1/4 cup, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 pint heavy whipping cream
1 tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)

Steps:

Put all the ingredients in a large mixing bowl.
Mix on low speed until ingredients are combined.
Mix on high speed until soft peaks form, scraping sides of bowl often.
Store tightly covered in the refrigerator for up to 3 days.

STABILIZED WHIPPED CREAM

Stabilized Whipped Cream image

This easy stabilized whipped cream makes the perfect topping for a cream pie or shortcake, and it takes just a few extra seconds of your time.

Provided by Diana Rattray

Categories Dessert Ingredient

Time 11m

Number Of Ingredients 5

Ingredients

1 teaspoon gelatin (unflavored)
1 tablespoon water (cold)
1 cup heavy whipping cream (cold)
4 tablespoons confectioners' sugar (sifted)
1 teaspoon vanilla extract (or another flavoring)

Steps:

Gather the ingredients.
Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar . Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.

Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 9 mg, Sugar 5 g, Fat 11 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 g

WILTON STABILIZED WHIPPED CREAM

Wilton Stabilized Whipped Cream image

I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.

Provided by Kittencalrecipezazz

Categories Dessert

Time 20m

Yield 2 cups (approx)

Number Of Ingredients 4

Ingredients

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (35%)
1/4 cup sifted icing sugar (confectioners sugar)

Steps:

In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.

Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4

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