Stabilized Whipped Cream
October 8, 2013



Yes, that's whipped cream on those cupcakes - that is not frosting. And that whipped cream will look just as nice the next day and the day after that. How? Because it's stabilized whipped cream and if you've ever wondered how professional bakers get whipped cream desserts to look nice for so long, you will want to read this post.

There are several methods to stabilize whipped cream. The method I'm showing you here uses a little bit of gelatin that has been bloomed by warming it up. It's a very simple way to do it and, unlike some other methods, doesn't alter the taste of the whipped cream.

The whipped cream really firms up and you can actually pipe it and it won't sag or weep. I used my trusty Wilton 1M piping tip to do the roses on top of the cupcakes. Sometimes you want to put whipped cream on desserts ahead of time and still have them look nice by the time you serve them. This technique does the trick.

Stabilized Whipped Cream

for a printed recipe click here



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 confectioner's sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.

Makes about 2 cups of whipped cream.

recipe from Wilton

Article originally appeared on The Italian Dish (
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