Best Whipped Cream Stabilized Recipes

STABILIZED WHIPPED CREAM ICING

Steps:

• 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.

WILTON STABILIZED WHIPPED CREAM

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.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

EASIER STABILIZED WHIPPED CREAM

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 ICING - WILTON

Steps:

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

MASCARPONE STABILIZED WHIPPED CREAM

Steps:

• Whip the cream in a cold bowl with chilled beaters until fairly thick. Stop the mixer and add the cold mascarpone to the bowl. Continue whipping until thick and peaks form. Add sugar 1 tbsp at a time until the mixture is sweet enough for you. I usually add about 2-4 tbsp of the sugar.

STABILIZED WHIPPED CREAM ICING

Steps:

• 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.

CHEFS SECRET WHIPPED CREAM(STABILIZED WHIPPED CREAM)

Steps:

• 1. Chill Bowl and beaters for at least 30 minutes.
• 2. In small saucepan sprinkle the gelatin powder over the cold water and let it sit for 1 minute.
• 3. Heat water and gelatin mixture for 3 minutes on low heat while stirring continuously to dissolve gelatin completely.
• 4. Cool to room temperature.
• 5. Put whipping cream in the chilled bowl and gradually add gelatin mixture* while beating on low speed to combine well.
• 6. Beat on medium for 5 minutes.
• 7. Add confectioners' sugar and beat on high for 5 minutes until soft peaks form **.
• 8. ** If you need to pipe this whipped cream then prepare as above but continue beating until stiff peaks form.
• 9. *For flavored whipped cream, add extract or liqueur to the whipping cream when you are adding the cooled gelatin mixture.

STABILIZED MASCARPONE WHIPPED CREAM | EASY HOMEMADE RECIPE!

Steps:

• 1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

STABILIZED WHIPPED CREAM

Steps:

• Soak plain gelatin in cold water for 5 minutes.
• Dissolve by placing it in a container over a small pot of simmering water.
• Allow to cool.
• Using an electric mixer, beat cream in a large well-chilled bowl.
• Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
• Whip the cream until barely stiff.
• Add melted and cooled gelatin all at once to cream during whipping.
• Stop whipping when cream forms soft peaks.
• Finish beating with whisk to adjust consistency.
• Serve immediately or cover and refrigerate.
• TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
• For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
• For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
• Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

KATE'S CHANTILLY CREAM - STABILIZED WHIPPED CREAM WITH VANILLA

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 (but do not allow it to set).
• Whip the cream with the icing sugar and vanilla, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.

WILTON STABILIZED WHIPPED CREAM

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.

STABILIZED WHIPPED CREAM FOR FROSTING CAKES

Steps:

• Add gelatin to cold water in a bowl.
• Set this over a saucepan with boiling water until the gelatin is clear.
• Cool to room temperature.
• Meanwhile whip the cream until it is medium thick.
• With the mixer still on, pour gelatin into the center of the cream.
• Continue to whip. Add the powdered sugar and vanilla extract.
• Continue whipping until cream is in soft peaks.
• At this point you can add food coloring or use as is.
• Frost cake or cupcakes.

WHIPPED CREAM (STABILIZED)

Steps:

• Put water in a small pan.
• Add gelatin.
• Set pan over a pot of boiling water.till it becomes clear.
• DO NOT STIR.
• Cool to room temperature.
• Whip cream to medium thickness.
• Pour gelatin in the center of cream while still whipping.
• Add sugar and vanilla.
• Beat till stiff peaks form.

STABILIZED WHIPPED CREAM - CORN SYRUP METHOD:

Steps:

• In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
• Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.

STABILIZED WHIPPED CREAM

Steps:

• 1. Use cream with NO LESS than 30% butterfat. The higher the butterfat content, the better stabilized it will be. Cream that is not ultra-pasturized will also hold its shape better.
• 2. Chill your mixing bowl (stainless steel and copper are best) and beaters in the freezer for 20 minutes. Your cream should also be cold.
• 3. If using instant pudding: Begin whipping the cream. When small bubbles appear, add instant pudding and sugar (if any). Continue to beat until stiff peaks form.
• 4. If using gelatin: Pour very cold water into a small bowl. Sprinkle gelatin on top of water to bloom. After 3 minutes add bloomed gelatin/water mixture to cold cream in the chilled mixing bowl. Begin to beat. When small bubbles appear, add flavoring of choice and sugar. Continue to beat until stiff peaks form.
• 5. DO NOT OVERBEAT! The cream will separate and turn to butter that you won't want to use as butter. ;)