This is a tasty revision of a traditional American dish.
| Prep Time: | 5 mins |
| Cook Time: | 3 mins |
| Additional Time: | 17 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- ¼ cup cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- ½ teaspoon vanilla extract
Instructions
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Reviews
It’s a great recipe. I had to double it for 24 cupcakes
I doubled this to use for a coconut cream pie, and it worked well. I followed other reviewers suggestions on the gelatin as I have never worked with it before, and went with 10 seconds on 50% power in the microwave and it was perfectly fine. I used confectioners sugar as that is my personal preference in whipped cream. This was super easy and I look forward to seeing how well it holds up.
Added another T of sugar
I’m not the greatest putting icing on a call ..but I attempted to make it look good.. it’s not too sweet, nice taste.
Yummy !
Perfect. A little more substance than regular whipped cream so perfect for piping. You would never know there was gelatin in it. Thank you.
Came out great and held up well
Excellent for frosting a cake. Very easy to spread. Substituted 1/4 cup confectioner’s sugar for the 1 TBS granulated sugar. Doubled recipe for a 9″ 2 layer cake. Tips: Microwave gelatin in 10 – 20 second increments to avoid bubbling over. Do not over-beat the cream mixture or it’ll be lumpy. Refrigerate cake layers before frosting. Use a stainless steel spreading tool to frost cake. Use a stainless steel teaspoon to create swirls in frosting.
I halved the recipe and honestly it came out good enough to spread without fearing it would spread out badly and melt quickly. I made this recipe during the summer time, and I can already see that this recipe has potential for so many applications. Chocolate mousse in the summer could probably benefit from the stabilizing with gelatin. I would like to add a tip to work with whipped cream icing: if you have a standing mixer, put a small container with a few ice cubes under the bowl while you beat the cream. It might seem unnecessary but even in colder months it helps to maintain the temperature of the bowl. It is vital to work with a constant low temperature as much as you can. Unless you already work in a refrigerated kitchen area, try this trick it will save you lots of headaches! and OF COURSE always use fresh cream. IF possible prepare this the same day you buy your cream or 2 days after you buy it at the most. If you do not have a standing mixer make a stack similar to a double boiler except that put ice cubes instead of simmering water. It is worth it especially if working in warmer climates. I did NOT microwave the gelatin for more than 30 seconds stopping every 10. The level of stiffness will depend on how much gelatin you use. Suit the amount to your taste. Experiment a lot and find your sweet spot.
my go to when making whipped cream. I always double the recipe. 😀
This was my first attempt at making stabilized whipped cream and overall it turned out pretty good. I would caution others to be careful about the microwave time for the gelatin, though. If you have a powerful microwave like mine, 3 minutes is way too long. I only needed about a minute and a half…any longer would have burned it. As I do when making regular whipped cream, I substituted powdered sugar for the granulated variety because I think it comes out less gritty. I was using it to frost an ice cream cake, and for that purpose I would probably double or even triple the sugar next time, but it had a nice flavor and held up well on my cake for a full week. I would definitely use this recipe again.
The gelatin smelled terrible and the when I finally got to mixing it together it was an absolute mess. It didn’t mix together right. It was all lumpy and disgusting looking
I needed more icing so added another cup of cream with additional 2 heaping tablespoons of powdered sugar but did not add more gelatin. After reading some reviews concerning the gelatin causing lumpiness, I was careful to ensure ensure the mixture did not boil in the microwave. I cooked gelatin in 15 second increments and mixed each time and let it cool for 5 minutes before adding to a barely whipped (very soft) cream and continued to whip til stiff. Came out perfect!
I have made this several times when I want to whip cream in advance of guests arriving and it works very well. No one has noticed that the whipped cream tastes or looks different.
very good recipe. made decorating my pie easy and beautiful.
Really? 3 minutes in the microwave in 1 minute intervals? I used my last teaspoon of gelatin to try this version and it boiled all over in the microwave in the first minute… Back to the store I go!
Basic idea is correct but not the proportions I use. For 1 cup of heavy cream, use 1/4 cup confectioner’s sugar, 1 tsp. vanilla, 1 tsp. gelatin and 4 tsp. water. Mix the gelatin and water thoroughly until it starts to thicken. Place over very low heat on the stove. Stir constantly until dissolved. Let cool to room temperature. After the bowl and beaters are cooled in the freezer, add the cream, sugar and vanilla. Beat at medium until the mixture begins to thicken, dump in the liquefied gelatin and immediately beat on high until stiff. Don’t over beat or you’ll get butter.
It came out great!
If you are looking for decorator whipped cream, this recipe is for you. If you want to add whipped cream to pie, it is not as good as regular whipped cream. Did not like the texture. It is unlikely that I’ll make it again.
I followed instructions to the tee but this didn’t work out well for me.
I wanted whipped cream that wouldn’t separate to decorate my chocolate cheesecake before a dinner party (without having to do it at the last minute). I thought this would be great. Well…the idea was, but what a mess! First of all, don’t mess with the microwave. After about 20 seconds, the gelatin mixture starts to boil up and out of the bowl. (I should have read the reviews first!) I tried again and used 2 tsps. of gelatin to 8 tsps. of water (a 1:4 ratio). After letting it sit for five minutes, I heated it in a small pan over low heat, stirring constantly, until the gelatin dissolved. I moved it to the side to let it cool, but not set. It took about 5 minutes. I whipped 2 cups of cream with 1/2 cup of powdered sugar. When it was thickened and looking like “whipped cream,” I added the gelatin in a thin stream, while continuing to beat. That worked great and my whipped cream held up just fine and looked beautiful hours later when we had it for dessert.