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Stabilized Whipped Cream Recipe
Prepping cake pans tutorial.


This a basic cake tutorial for those of you who are starting in the world of baking.

Whipped cream can be a really delicious addition to cakes,

but if not stabilized it will melt. This recipe tutorial will

explain how to make stabilized whipped cream so you can

enjoy it in your cakes without melting. Since it's made with heavy cream, you do need to keep this in the fridge so it doesn't spoil. You can use this as filling, for toppings, for piping and even to cover your cakes. Scroll down for recipe. Hope you enjoy.




  1. In a small bowl, combine gelatin and cold water. I add 1/4 cup of water but you can add less if you want a thicker consistency. Let the gelatin stand until it blooms. I suggest to play with consistency to see what you prefer.

  2. Microwave for 30 seconds or until the gelatin dissolves (don't overcook). You can use a double boiler if you don't own a microwave.

  3. Add between 2 tablespoons to 1/4 cup of the heavy cream (this should be at room temperature), to the gelatin and mix well.  Do not allow the gelatin to set so get started whipping your heavy cream.

  4. Whip the rest of the heavy cream (this one should be cold), until slightly thick you can add the sugar at this stage if you prefer. Make sure that you use powdered sugar and that is sifted.

  5. While slowly beating, add the gelatin/heavy cream mixture to the whipped heavy cream. Add the salt and the vanilla also.

  6. Whip at high speed until stiff.

If you want sugar free you can use Swerve Confectioners sugar. Swerve is a sugar replacement and you can use the same measurements as if you where using regular sugar.

Feel free to add more sugar if you want it to be sweeter. You can also add other flavorings if you prefer.


**If you can't eat gelatin, try Agar Agar instead.

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