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126K views · 3.6K reactions | Stabilized Whipped Cream | Make your whipped cream hold its shape for days. All it takes is a little bit of gelatin! If you dont want to use gelatin, you can use pudding mix, corn... | By Sugar Geek Show | Hey, Sugar Geeks. Liz here. Today, I'm going to show you how to make stabilized whipped cream. Stabilized whipped cream is a great way to make your whipped cream last for days or even up to a week in the fridge. So, let's go ahead and get started. So, I'm adding my gelatin into cold water and we're going to let it absorb for about 5 minutes. This is called blooming the gelatin and it's basically letting the gelatin absorb water before we melt it. This is just Knox gelatin powder. You can use gelatin sheets. Just follow the directions on the back for reabsorption. I like to use gelatin to stabilized whipped cream but you could definitely check out five other ways to stabilized whipped cream on the blog post. It's okay to give your gelatin a little bit of a stir to make sure that all of those dry granules are coming in contact with water. You don't see any dry bits. While our gelatin is absorbing, go ahead and start whipping up your whipped cream. I am using heavy whipping cream or you can just use whipping cream. We're going to go ahead and add our whisk attachment and then we're going to turn that on to medium speed. Don't walk away, keep your eyes on it. You can definitely do this by hand just by using a whisk. Make sure your heavy whipping cream is cold and that your bowl is cold so that your whipped cream whips up properly. Otherwise, it could curl you. Once your heavy whipping cream starts to get kind of thick and bubbly, you can go ahead and add in your powdered sugar. The reason why we're using powdered sugar is because it's going to dissolve more easily into the heavy whipping cream. You could use granulated sugar but you might taste those granules after the fact. Now, I'm going to go ahead and just turn that back on and we are going to mix this until we reach soft peaks. So, we're going to start to see some lines in surface of the heavy whipping cream but we haven't quite reached stiff peaks. Alright. So, this is not quite soft peaks because there is lines happening in the surface but you don't see any sort of like peaks happening above the surface. This is like milkshake. I'm going to go ahead and add in my vanilla. You can honestly add that in at any time. Alright. After about 30 seconds of whipping, we're all ready to soft peaks. This is why you really do have to pay attention and not walk away. It's really important not to over mix because we still have to mix in the gelatin and every time we mix, it just gets more and more stiff and then it will start to curdle. So, it's better to under whip than over whip. So now, I'm going to take my gelatin and I'm going to melt it in the microwave for about 10 seconds until I don't see any granules and it looks pretty clear. I also have my heavy whipping here. We're going to add this into our melted gelatin to do two things. One is to cool it down so it doesn't melt our whipped cream and it's also going to help the gelatin incorporate better into the whipped cream so we don't end up with little stringy bits of gelatin in our whipped. Just give that a stir to incorporate it and now we're just going to mix on low and add in our gelatin. Finish this last little bit by hand to just get make sure all those edges are incorporated all the way down to the bottom of the bowl and now, our whipped cream is stabilized and ready to pipe. The gelatin will start to set after a few minutes and your whipped cream won't be pipable anymore but it will hold its shape for many days up to a week in the refrigerator. So, you want to use your stabilized whipped cream right away. So, make it right before you need it because it will start to set and then, once the gelatin has set, it will no longer be smooth and pipable. So, that's it guys. That is how you make stabilized whipped cream last way longer in the fridge for up to one week. I'm Liz Merrick and I'll see you guys next time. Bye.

All You Need for Our Chocolate Ganache Is Heavy Cream, Chocolate, and a Pinch of Salt