Stabilized Whipped Cream


IngredientPoundsOuncesGramsBaker’s Percentage
Heavy cream 8250100
Vanilla extract (1 tsp/5 ml) 0.252
Sugar, regular granulated 13012
Gelatin solution variablevariablevariable
Total 9.45–9.95292.5–307.5114–115


Method of Preparation

  1. Chill cream, bowl, and whip attachment thoroughly.
  2. Prepare gelatin solution as follows:

    • Add 1 ounce (30 grams) gelatin powder or 10 sheets gelatin (weight is variable) to 5 ounces (150 grams) cold water. (Note: If desired, sheets can be used the traditional way, adding sheets into excess water and squeezing gently; however, the amount of water absorbed by the gelatin tends to vary with water temperature, soak time, and amount of squeezing.)
    • Allow to bloom for 5–10 minutes.
    • Warm bloomed gelatin gently, just until gelatin dissolves. Keep warm.

  3. Add vanilla and sugar to cream.
  4. Whip cream on medium to a very soft peak only. For control product (with no added gelatin), continue with step 2 of Procedure.
  5. Weigh gelatin solution into a tared warm bowl, using the following amounts:

    • For half the amount of solution, use 0.25 ounce (7.5 grams).
    • For full amount of solution, use 0.5 ounce (15 grams).
    • For one and a half times the amount of solution, use 0.75 ounce (22.5 grams).

  6. Add a small amount of whipped cream to warm gelatin solution, to temper.
  7. Quickly add tempered solution into whipped cream, whipping rapidly without overwhipping.
  8. Taste a small amount of stabilized whipped cream to confirm that it is smooth and that gelatin did not bead or ball up. If whipped cream is not smooth, discard and begin again.