Photo of stabilized whipped cream and a recipe for a healthy stabilized whipped cream without soy or unhealthy chemicals in it

Easy Healthy Stabilized Whipped Cream

Over the years, we have come across recipes we wanted to make, but they call for things like Cool Whip. We would love to make it, but don’t want bad oils and unhealthy ingredients in our diet. 

 

Easy Homemade Stabilized Whipped Cream

 

Ingredients:

  • 1 1/2 Teaspoons Grass Fed Beef Powdered Gelatin
  • 2 Tablespoons Ice Water
  • 3 Tablespoons Powdered Milk
  • 2 Teaspoons Vanilla
  • 1/4 Cup Simple Syrup (see below)
  • 1/4 Cup Filtered Water
  • 3/4 Cup Organic Sugar (or what over sugar that you have at home)
  • 1/4 Teaspoon Himalayan Pink Salt ( or whatever salt you have)
  • 1- 3/4 Cups Heavy Cream Cold

Photo of a healthy whole food stabilized whipped cream to replace Cool Whip.

Simple Syrup Recipe:

Simple syrup is made with equal parts of water and sugar, which is heated until the sugar is broken down and all you have is syrup. So you could take 1/2 cup of water and 1/2 cup of sugar and put them in a small pot. Turn on the heat, and stir. You will see the sugar break down into a syrup. Allow this to cool, and you have your simple syrup. Enjoy!)

Stabilized Whipped Cream Recipe

  • Add gelatin to 2 Tablespoons of ice water. In another bowl, whisk milk, powdered milk, and ice water until smooth.
  • In a saucepan equipped with a candy thermometer, combine 1/4 cup of water, simple syrup, sugar, and salt. Whisk and cook over medium heat until it reaches a rolling boil for 3 minutes.
  • Raise the heat to medium-high until it reaches 250°F.
  • Turn off and add to the mixing bowl.
  • When it cools to 212°F, and add the gelatin, and using a mixer, whisk for 5-7 minutes until it has cooled. It will be almost pure white and three times the original size.
  • Add vanilla and milk mixture a couple of tablespoons at a time while beating until smooth and all incorporated.
  • Cover with plastic wrap for 2-3 hours. Do not place in the refrigerator.
  • Put in heavy cream, 1/4 cup at a time while mixing with an electric mixer on low. Keep beating until you get soft peaks.
  • Keep covered in the fridge for 2 weeks or freeze for 3 months.
  • Use this stabilized whipped cream in any recipe calling for Cool Whip or non-dairy topping

 

Check out these other recipes:

 

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