Stabilized Whipped Cream
This stabilized whipped cream recipe is the best way to make Cool Whip at home. It's quick, easy, creamy, and so airy.
Servings: 8 ounces
Ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Sprinkle the gelatin over the cold water, and let it sit for at least 5 minutes while you prepare the rest of the ingredients.
- Add the heavy cream, powdered sugar, and vanilla to the bowl of stand mixer with the whisk attachment. Beat the mixture on medium-low until it begins to thicken, but stop before there are soft peaks.
- Put the gelatin mixture in the microwave for 5-10 seconds until it is liquid but not hot.
- With the mixer on low, slowly drizzle the gelatin into the cream mixture.
- Once all the gelatin has been added, increase the speed to medium high, and beat until stiff peaks are formed, about 2-3 minutes.
- Remove the stabilized whipped cream from the bowl, and serve or store. You can use it in place of Cool Whip in any recipe.
Notes
- Store leftovers in an airtight container in the fridge for 2 weeks, or in the freezer for 3 months. If freezing, place a layer of plastic against the top of the whipped cream before putting the lid on, to prevent freezer burn.
- You can add flavors or food coloring to this recipe.
Nutrition
Serving: 1g | Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 9mg | Sugar: 4g
