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Stabilized Whipped Cream

Updated: Mar 1

This simple recipe is quick and easy, pillowy, decadent deliciousness. It's perfect for those show-stopper intense desserts that require a bit of mellowing out. The flavor is neutral and balancing and I like to pair it with bold fillings such as: extra-tart lemon curd, my insanely delicious passion fruit curd, or intensely dark chocolate mousse. It is the perfect finale to panna cotta, banana cream pie, or a gorgeous black forest cake.

I held back on the sugar. This recipe is only very lightly sweetened so as not to overpower the overall flavor profile of your dessert. Test kitchens described it as "European style" which is quite different from the super-sweet desserts we're accustomed to in the US. If you need a bit more sweetness, just increase the powdered sugar to 1/2 c. / 50 gr.


1 c. / 240 gr. heavy cream

¼ c. / 25 gr. powdered sugar (sifted to remove lumps)

1 tsp. gelatin powder

4 tsp water


Bloom the gelatin powder in water for 5 minutes by stirring together in a microwave safe dish and letting rest on the counter. Heat in 10 second bursts in the microwave till hot but not boiling. Stir to dissolve the gelatin grains. Set aside to cool to room temp. In a stand mixer with the whip attachment, whip the heavy cream and sugar till slightly thickened. Add the gelatin by first stirring a Tbsp of the whipped cream into the gelatin and then returning it to the cream. Whip to stiff peaks. Use immediately. Keep refrigerated.

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