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 here on amazon or at the grocery store, near the jell-o products and Knox is the brand that I typically use.
Jump to:
❤️ Why You'll Love This Recipe!
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.
c) Has the best 'whipped cream' consistency.
🥘 Ingredients
- 1 teaspoon gelatine (unflavored)
- 4 teaspoon water (cold)
- 1 cup heavy whipping cream
- ½ teaspoon almond extract
- ½ cup confectioners sugar
🔪 Step-by-Step Instructions
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!
- 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.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!
📋 Recipe
Stabilized Whipped Cream
Ingredients
- 1 teaspoon gelatine (unflavored)
- 4 teaspoon water (cold)
- 1 cup heavy whipping cream
- ½ teaspoon almond extract
- ½ cup confectioners sugar
Instructions
- 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.
Equipment You May Need
Video
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Anonymous says
Je veut faire mon gateau foret noir avant je prenait du nutriwipp sa n existe plus alors je vais essayée votre recette car la crème à 35 % seul ne reste pas fouettée espère obtenir un bon résultat merci
I want to make my black forest cake before I took nutriwipp its no longer exists so I will try your recipe because the 35% cream alone does not remain whipped hope to obtain a good result thank you
Les 35% (crème épaisse) doivent monter à merveille avec le sucre glace (sucre glace). Faites-nous savoir comment cela se passe, bonne chance!
The 35% (heavy cream) should whip beautifully with confectioners sugar (sucre glace). Let us know how it turns out, good luck!