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gelatin whipped cream

Gelatin Whipped Cream - whipped cream that doesn't melt

Ms Shi & Mr He
This recipe teaches us how to make gelatin whipped cream that doesn't melt. By mixing 1 tsp of gelatin to your regular heavy whipping cream, you will get stabilized whipped cream that can hold its shape under room temperature for a whole day! This type of cream is perfect as a strong mochi filling.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Drinks
Cuisine American
Servings 8 servings
Calories 144 kcal

Equipment

  • 2 small size bowl
  • 2 medium size bowl
  • 1 Large mixing bowl
  • 1 hand mixer (or stand mixer)

Ingredients
  

  • 1¼ cup heavy whipping cream (300g)
  • 1 tsp unflavored gelatin powder (3g)
  • 1 tbsp water (10g)
  • 4 tbsp powdered sugar (30g)
  • ½ tsp vanilla extract (2g)

Instructions
 

  • Add 1 tsp of unflavored gelatin powder and 1 tbsp of cold water to a small bowl. Stir to mix well, set aside and let bloom for 3 minutes.
  • Pour 1 cup of heavy whipping cream to a large mixing bowl, keep it in the fridge for now. Pour ¼ cup of heavy whipping cream to a small size bowl.
  • Pour boiling water to 2 medium bowls until they are half full.
  • Place the 2 small bowls (one with gelatin mixture, the other with heavy whipping cream) into the 2 medium bowls, so that the small bowls are sitting into hot water.
  • Use 2 spoons to stir the gelatin mixture and the heavy whipping cream, so that they are heated evenly.
  • When the gelatin mixture is fully melted into liquid, pour the warmed heavy whipping cream into the gelatin bowl. (Touch the heavy whipping cream with a finger, it should feel similar to your body temperature. ) Stir until well combined. Take the small bowl out from the hot water bath, set aside on the countertop.
  • Take the large mixing bowl with the large portion of heavy whipping cream out from the fridge, add powdered sugar and vanilla extract to the heavy whipping cream.
  • Use the beater of your hand mixer to gently stir the heavy whipping cream until the powdered sugar is roughly dissolved. (In this way, the powdered sugar won't splash out when you whip the cream at the next step.)
  • Beat the heavy whipping cream with a hand mixer on medium speed for about 5 minutes until soft peaks form. (Lift the beater and cream will drop off like melted ice cream. Just starting to see trails of cream, but they will gradually dissolve.)
  • Pour the gelatin cream mixture to the mixing bowl, continue to beat the cream until your desired whipping stage. (*See Note)

Notes

Cream Whipping Stages:

- Soft peaks: Lift the beaters and the cream will drop off like melted ice cream. You just start to see trails of cream, but they will gradually dissolve into the cream. (Soft peak cream is good for frosting a cake, since it can create a smooth surface. You can also add it to your drinks or pancakes.)
- Medium peaks: Lift the beaters and the cream won't drop off. When you hold your beaters up with the cream tip pointing to the ceiling, the medium peaks will slowly bend down and eventually hold its shape at 45 degrees pointing to the floor. (Medium peak cream is good for piping patterns. You can also use it as a filling for most of the desserts, such as my roll cake, strawberry cream puffs, and rainbow crape cake.)
- Stiff peaks: When you hold your beaters up with the cream tip pointing to the ceiling, the stiff peaks will hold its shape and point straight up to the ceiling. (We often use stiff peak whipped cream as a strong filling for desserts. Mochi, for example, needs a strong filling to hold its soft skin, otherwise it will collapse or turn flat.)
Keyword Gelatin whipped cream, Stabilized Whipped Cream