How to Stabilize Whip Cream to Add to Your Pudding, Frosting, or Jello

For best whipped cream results, cream should always have 35 percent butterfat content.

Whipped cream is an essential ingredient, and often the crown jewel, for many desserts. This delicate creation, however, will separate if it's overbeaten or left at room temperature for a short period of time. There is an easy way to stabilize whipped cream before adding to frosting, pudding, jello and other desserts. This simple technique can enhance your dessert creations.

Things You'll Need

• 1 medium-sized bowl
• 1 medium-sized soup pan
• 1 handheld beater or electric mixer
• 1 tsp. unflavored gelatin
• 4 tsp. cold water
• 1 cup heavy whipping cream with 35 percent butterfat content
• 1/4 cup sifted confectioner sugar

Instructions

1. Combine 1 tsp. gelatin and 4 tsp. cold water in a medium-sized pan. Let it stand until it is thick.

2. Cook over low heat, stirring constantly. Remove from stove when the gelatin dissolves.

3. Remove from heat. Allow it to cool, but do not allow the mixture to set.

4. Beat 1 cup cream and 1/4 cup sugar until the mixture is slightly thick.

5. Slowly add the gelatin to the whipped cream. Beat the mixture at a high speed until stiff white peaks appear.

Tips & Warnings

• Place the cream, bowl and beaters in the freezer for 15 minutes before making the whipped cream.

• Do not over beat whipped cream as it will eventually separate.

References

• "Food.com;" Wilton Stabilized Whipped Cream; December 23, 2003
• "Allrecipes.com;" Stabilized Whipped Cream Icing 2001
• "Betty Crocker's Cookbook;" Whipped Cream Know-How;1983