Homemade stabilized whipped cream with gelatin is a fluffy and sweet treat that can easily take any dessert to the next level! It is so much better than any store-bought whipped cream you can find! Add your favorite extract flavorings and make it the perfect component to any recipe or the perfect topping!
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Instructions
In a small container, add the cold water and sprinkle the gelatin over the water. Allow the gelatin 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.
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Notes
While you do want to whip your cream until stiff peaks are formed, you don't want to overmix it. Overmixed whipped cream can easily turn into butter if you let it mix long enough!
If you think your whipped cream has been overbeaten, then go ahead and stop your mixer. Add a couple of tablespoons of fresh heavy whipping cream and then use a wire whisk to gently whisk it in by hand to fix it. However, if it has already begun to separate then it cannot be fixed. Just keep beating it, and then enjoy some butter!
Use cold ingredients for making whipped cream! You'll want your heavy whipping cream to be straight out of the fridge, and you may even want to chill your mixing bowl as well.