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Whipped Cream: Regular and Stabilized Versions Recipe

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Whipped Cream: Regular and Stabilized Versions
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Ingredients
4
Count
Nutrition
112
Calories
Total time
10
Minutes
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Ingredients:

  • 3 -4 tbsp powdered sugar , sifted free of lumps
  • 1/4 tsp vanilla extract (or, orange, rum, almond or another complimentary extract)
  • 1 tsp unflavoured gelatin (this is only needed if you're making the stabilized version. it is 1/2 of a package of knox gelatine)

Directions:

  1. Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in their, too. (If using the gelatin, see separate directions below.).
  2. Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
  3. Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over!
  4. Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
  5. When stiff peaks have formed, add extract and blend only until combined, about 10 seconds.
  6. Directions for stabilized whipped cream:.
  7. This is the recipe that you use for cakes and other desserts that are not going to be eaten completely in one setting yet you still need a whipped cream topping that won't run or fall flat.
  8. Have all of your equipment, whipping cream and powdered sugar chilling in the refrigerator.
  9. Soak 1 teaspoon of unflavoured gelatin in 1 tablespoon of cold water for 5 minutes. It will set up hard or thick! Reserve 1 tablespoon of whipping cream to add to the gelatin.
  10. Attach cold beaters to mixer and add the chilled whipping cream to the cold bowl. Start at the lowest setting to avoid cream splashing outside of the bowl!
  11. Microwave the hardened gelatin with the reserved tablespoon of whipping cream ONLY until it becomes liquified and warm. Stir to make sure that it is lump-free. Very slowly, add a thin stream of this liquid to the cream that is being whipped in the bowl.
  12. Increase speed to medium-high and beat until soft peaks form. Increase speed to high and slowly add the sifted powdered sugar. Beat until stiff peaks form. Add whichever extract you prefer and beat only until combined, about 10-15 seconds.
  13. This whipped cream can be piped and holds it's form beautifully on desserts that depend upon a set whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.92 Kcal (469 kJ)
Calories from fat 68.23 Kcal
% Daily Value*
Total Fat 7.58g 12%
Cholesterol 16.44mg 5%
Sodium 80.65mg 3%
Potassium 170.88mg 4%
Total Carbs 10.05g 3%
Sugars 6.08g 24%
Dietary Fiber 0.33g 1%
Protein 1.42g 3%
Vitamin C 12.9mg 22%
Vitamin A 0.5mg 16%
Iron 0.2mg 1%
Calcium 19.3mg 2%
Amount Per 100 g
Calories 426.25 Kcal (1785 kJ)
Calories from fat 259.87 Kcal
% Daily Value*
Total Fat 28.87g 12%
Cholesterol 62.61mg 5%
Sodium 307.16mg 3%
Potassium 650.79mg 4%
Total Carbs 38.26g 3%
Sugars 23.15g 24%
Dietary Fiber 1.25g 1%
Protein 5.39g 3%
Vitamin C 49.3mg 22%
Vitamin A 1.9mg 16%
Iron 0.6mg 1%
Calcium 73.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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