Stabilized Whipped Cream (Vegetarian)
This stabilized whipped cream is stabilized with Instant Clear Jel, which is modified cornstarch. It stands up well with no weeping, even after several hours at room temperature. The texture is light, and it it tastes purely of sweetened cream.As far as I'm concerned, using modified food starch/cornstarch is the very best way to stabilize cream to increase its keeping properties without adversely affecting flavor or texture.
Servings 8
Calories 109kcal
Ingredients
- 2-4 Tablespoons sugar depending on how sweet you like things
- ½ teaspoon Instant Clear Jel
- 8 oz heavy cream 1 cup, cold
- healthy pinch of salt about 1/8 teaspoon
- 1 teaspoon vanilla extract
Instructions
- Thoroughly whisk together the sugar and Instant Clear Jel.
- Add the cream, salt, and vanilla to a large bowl or to the bowl of your stand mixer.
- Whisk until the cream starts to thicken, about 1 minute.
- Add the sugar mixture and continue to whip until the cream holds medium-stiff to stiff peaks.
Notes
Stabilized whipped cream will hold for several hours at room temperature or in the fridge for several days.
If using to frost cupcakes or cake, you can safely double the amount of Instant Clear Jel to 1 teaspoon per cup of cream. If you want to pipe it later, use the amount called for in the recipe, or 1/2 teaspoon per cup of cream.
Nutrition
Serving: 1/4 cup | Calories: 109kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 8mg | Potassium: 28mg | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.03mg