Description
Light, fluffy whipped cream stabilized with gelatin so it holds its shape for hours — perfect for piping on cakes, pies, and desserts without deflating.
Ingredients
Units
Scale
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin
- 4 tsp cold water
Instructions
- In a small microwave-safe bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Microwave the gelatin mixture for about 5 seconds until fully dissolved. Let cool slightly but do not let it set.
- In a large chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form.
- While mixing on low speed, slowly pour in the dissolved gelatin in a thin stream.
- Increase speed to medium-high and continue whipping until stiff peaks form.
- Use immediately to pipe or spread on desserts, or store in the fridge for up to 24 hours.
Notes
- Do not let the gelatin cool too much or it will clump when added to the cream.
- For extra stability, keep whipped cream and utensils well chilled.
- Perfect for frosting cupcakes, pies, and layered desserts.
Nutrition
- Serving Size: 2 tbsp
- Calories: 50
- Sugar: 2g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg