Fluffy whipped cream is delicious, but it doesn’t last long in the fridge. For longer lasting whipped cream, stabilize it with unflavored gelatin and powdered sugar. The finished whipped cream isn’t runny and tastes fantastic. Use it as a topping on desserts or filling for a layer cake. For a vegetarian version, use instant clear jel instead of gelatin.
Store the whipped cream in an airtight container in the fridge for up to 3 days.
How To Make Stabilized Whipped Cream With Instant Clear Jel
- Whisk the powdered sugar with 2 teaspoons of instant clear jel and set it aside.
- Beat the cream and vanilla in a bowl until stiff peaks form.
- With the mixer on low, add the instant clear jel and mix until it is fully incorporated. It will thicken instantly.
Stabilized Whipped Cream
Master the art of making stabilized whipped cream with this easy recipe. Enjoy long-lasting, perfectly whipped cream on all your favorite treats. Follow the instructions using gelatin or instant clear jel.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: Desserts
Ingredients
- 2 teaspoons unflavored gelatin
- 2 tablespoons very cold water
- 2 cups heavy cream or whipping cream
- 1/3 cup confectioners’ sugar (more or less, to taste)
- 2 teaspoons vanilla extract or other flavoring
Instructions
- Start with chilled mixing bowl and beaters.
- Put the unflavored gelatin in a microwave safe bowl or 1-cup measure. Add the 2 tablespoons of cold water and let stand for 5 minutes. Put the solidified gelatin in the microwave and microwave for about 4 to 5 seconds at a time until it becomes liquid.
- Beat the cream until slightly thickened. Beat in the confectioners’ sugar then the vanilla and continue beating until thick and almost to soft peaks.
- Add the liquid gelatin mixture and continue beating to stiff or near-stiff peaks.
- Refrigerate until serving time.
Notes
If you have extra whipped cream, freeze it! Line a baking sheet with wax paper. Spoon or pipe whipped cream onto the wax paper in serving-size portions. Freeze, then transfer to a plastic freezer bag or freezer container.
