Servings: 8 servings. Yield: 2 cups. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Tips Freeze it: You can freeze this whipped cream or any whipped cream in serving-size portions. Just line a baking sheet with wax paper and pipe or spoon the portions onto the paper. Freeze, then transfer to a container and store in the freezer.
Over whipped: As soon as you realize you have over whipped, stop. It may still be salvageable. If it looks grainy, add a few tablespoons of fresh cream and mix it in by hand gently a few times using a wire whisk.
If it's separated, then you have been beaten. The only thing you can do with separated cream is to continue whipping since you are now on your way to making butter. Recipe Variation To make a vegetarian version, instead of the gelatin, use 1 tablespoon of skimmed milk powder, which is also called nonfat powdered milk or nonfat instant dry milk.
Recipe Tags: whipped cream dessert american birthdays. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. It seemed like a great time to provide a Cool Whip alternative. This Stabilized Whipped cream is only three ingredients. It makes the exact same amount as an 8 ounce tub of Cool Whip. It will hold up to piping, keeping its shape for literally hours, and it is easy to double the recipe!
This whipped cream works great as a frosting. As mentioned above, it will stay pipped in a perfect swirl for hours on end. To test this, I pipped a bit onto a plate and let it sit at room temperature. It will also make a great frosting just spread across a cake. I have two great pie recipes that call for Cool Whip, and stabilized whipped cream with gelatin will work great as a replacement for it.
It is also perfect for my Shamrock Shake Pie. Some recommendations would be Swerve , Monkfruit , and Stevia. This recipe will last three days in the refrigerator. You can also freeze it and it will keep in the freezer for up to three months. Freeze this in an air tight container. Keep it frozen for up to three months. When you are ready to use it, remove it from the freezer and let it thaw in the refrigerator overnight.
While this is not made with the same ingredients as Cool Whip, it will behave like Cool Whip in recipes. As a bonus, it tastes better than Cool Whip. Cool Whip is dairy free and this is not. How can you call it replacement for Cool Whip? While it is up for debate if the current version of Cool Whip is truly dairy free, it is easy enough to make this version dairy free by using a soy based heavy whipping cream. Besides the recipes we have mentioned above, there are some great uses for this recipe.
Use it as a replacement for Cool Whip in the following recipes:. Whipped cream can become lumpy if your gelatin is added to quickly it solidifies in little lumps instead of blending nicely into the cream You do have to add it in a very slow and steady drizzle. U have been of a great help, always wondered how i could keep my whip cream to last longer. A big thank you. The comments also helped. Am so trying it soon. Can you use this in place of cool whip in a trifle? Could I layer this whipped cream between the layers and have it hold for a day?
Traditional English trifle is made only with real whipped cream no stabilizer required. Do you think this would hold up in an air-conditioned car for about an hour? Either piped out on the cake first or in a bag to be piped at the destination? Thank you so much for the tips on how to stabilize whipped cream with gelatin.
I am so happy I found this I did a wedding cake for yesterday with whipped cream icing that had cream cheese in it. The place was hot and some of the decoration I add had melted slightly but nothing that was made with the icing changed. There were a lot of complements on the icing. Overall I was very happy I found this and will be using it again.
Thank you, this recipe worked perfectly the first time. I piped it in a big fat swirl on chocolate cupcakes and topped with chocolate sprinkles and a maraschino cherry—delightful. The leftover cupcakes still looked and tasted great after refrigeration several days later. I like the flavor and texture so much better than buttercream or canned frosting. Made this to frost two tres leches cakes requested by a friend for her thesis defense party. I used 4 cups of cream and 4X everything else in the recipe to compensate.
Followed the modifications suggested by Christina L. The samples I tried for quality control, obviously were not granular like some people describe. I needed stabilized whipped cream so that I could pipe decorations on top of the cake. I know regular whipped cream would already have deflated a bit. I have a recipe for a lemon cake that has a lemony whipped cream topping.
I wondered about your opinion of using lemon juice as the recipe calls for instead of water to bloom the gelatin. This would give me the lemony flavor without diluting the taste with water. It will be fine. Or did you find that out already?
I just did it for a no bake lemon cheesecake and all was well. Hi From Australia. I have been looking for years for a way to make vanilla slices that I remember from childhood. I remember a thick layer of cream on top of a creamy Vanilla slice. Using this Recipe for the cream, I made them last week and they were perfect. Thank you so much for this information. Can I just add the jelatin powder straight to the cream mixture?
Do I have to heat to dissolve the powder then cool down before adding to the cream mixture? No, you cannot just pour straight gelatin powder into whipped cream. Just found your recipe for stabilized whipped cream. Now, since I moved I can no longer purchase it. Do you know if this is similar to the Bettercreme? I used Bettercreme to pipe onto Key Lime Pie, strawberry shortcakes and to fill strawberries.
Any help would be appreciated. Will I be able to freeze the stabilized whipped cream to be used later? Like piping on to baked goods after being defrosted? Made with a few drops of green coloring added, it makes for a beautiful and colorful Christmas Wreath cake that has been baked in an Angel Food or Bunt Cake pan.
But it all starts with the original topping of stable whipped cream. Hi guys! Should I have purchased the heavy cream instead? Also, I want to add liqueur to it instead of vanilla, will that do anything adverse to the stabilization? Thanks for sharing. I was looking for the recipe of stabilized whipped cream, and found this. So, prepared with the help of my newly purchased hand blender with whipper attachment.
Kudos to work. It was firm and placed on the pies…not like just like plain cool whip or plain whipped cream!! I loved it on those pies! Now, I know the secret! Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed. I hope to see this on lots of beautiful pies this holiday season! Scale 1x 2x 3x.
Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream. Continue beating cream until you reach medium-stiff peaks.
Spread or pipe whipped cream as desired. It is perfect. I used this for Key Lime pie topping. It holds perfectly. Thank you. This was such a great recipe! Thank you so much!! It was grand atop a carmel cheesecake! Who knew?! So happy you shared this fantastic little trick!
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