Description
Light, fluffy, and perfectly pipeable—this stabilised whipped cream holds its shape for hours without losing that classic whipped texture and taste. My go-to for topping and decorating!
Ingredients
Units
Scale
- 1 tsp gelatine powder
- 1 tbsp water
- 600 ml double cream (chilled)
- 66 g icing sugar
- 2 tsp vanilla extract
Instructions
- Before you start, make sure the mixing bowl and the whisk are chilled.
- Sprinkle gelatine powder into the water and let it bloom for a few minutes until it becomes solid.
- Pour the chilled cream into the mixing bowl, then add icing sugar and vanilla extract. Start whisking at low speed with a mixer.
- As the cream is approaching the soft peak consistency, stop the mixer. Heat up the bloomed gelatine in a microwave for a few seconds until it becomes liquid.
- Turn the mixer to medium speed and continue to whisk the cream to the desired soft peak form, start drizzling the cooled liquid gelatine into the cream slowly.
- Keep whisking the cream until stiff peak forms. Keep an eye on it. DO NOT over whipped it.
- Cover the bowl with a lid and put the whipped cream into the fridge until you’re ready to use it.
Notes
- Use cold tools: Chill your mixing bowl and beaters before whipping for best volume and stability.
- Storage: Stabilised whipped cream can be stored in the fridge for 2–3 days. Keep it in an airtight container or pipe onto desserts and refrigerate.
- Don’t freeze: Freezing can cause the cream to separate when thawed, so it’s best used fresh or chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 227 kcal
- Sugar: 23g
- Sodium: 7mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Protein: 3g
- Cholesterol: 46mg