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Stabilized Whipped Cream

in Diana's Recipe Book

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(total ratings: 5)
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Servings: Makes 2 cups
Whipped cream makes a light and not-too-sweet frosting, but it begins to break down an hour or two after beating. Stabilizing the cream will enable it to keep its shape for up to two days, refrigerated.

1 teaspoon powdered gelatin
2 tablespoons water
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Refrigerate the mixing bowl and beaters for at least 15 minutes. In a small heatproof measuring cup, place gelatin and water. Allow to soften for 5 minutes. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved. (Or heat for a few seconds in the microwave.) Cool to room temperature. Gelatin must be liquid but not warm when added to cream.

With an electric mixer, beat the cream and sugar in the chilled bowl just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beaters are raised.

Makes 2 cups, enough to frost a 2-layer 9-inch cake.

Adapted from Rose Levy Beranbaum's The Cake Bible.

Date: May 17, 2004


Reviewer: MIRYAM

Reviewer: jennifer
Good ! This was what i was looking for. Thank you, thank you, thank you!

Reviewer: Tammy
I have not tried this recipe as yet, I just wanted to know from someone who already tried it if it's the same kind of texture as the whipped toppings that are on black-forest and cheesecakes from the various gourmet bakeries? The kind that they sprinkle chopped nuts on?

Reviewer: Hajra
Hi I've not actually tried this recipe yet but I wanted to ask you what is the texture of the whipped cream at the end? I'm trying (and failing) to replicate my local bakery's whipped cream frosting, they ice their cakes with it and oh my! is it HEAVENLY! the texture is mousse-like and very fluffy (think melt-in-your-mouth) however it is also very sturdy and is obviously stabilized. I tested a cake in the fridge and the whipped cream didn't melt or go stiff! I wonder if gelatin is the magic ingredient?

Reviewer: Sarah
It worked! I wish it was a little bit sweeter but in the end I was able to make a nice shape cake with it. Just remember that all ingredients should be ice cold except the gelatin which turns into sludge. Gelatin should be room temp.


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