Stabilized Whipped Cream (Comparing 6 ways)
There are several ways to stabilize whipped creams for cakes and I'm going to cover 6 popular ways.
Ingredients
- 1/2 teaspoon of granulated gelatin (I’m using the powdered Knox gelatin for this recipe)
- 1 cup (227g) heavy whipping cream, very cold from the fridge
- 3 - 4 Tablespoons (42-57g) tablespoons powdered sugar (granulated white is fine too)
- 1 tsp vanilla extract (optional)
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