Whipped Topping
Light, fluffy whipped topping has the creamy texture and stability of store bought whipped topping without the long ingredient list. It folds easily into cheesecake dips, pies, puddings, and other desserts while holding its shape better than basic whipped cream. Heavy whipping cream and unflavored gelatin create a simple homemade alternative without hydrogenated oils or artificial flavors. Making it from scratch also avoids unnecessary corn syrups, gums, emulsifiers, and preservatives.
2 Cups
10 mins
10 mins
Equipment
Saucepan
Spoon
Measuring Spoons
Dry Measuring Cups
Large Mixing Bowl
Ingredients
1 Teaspoon of Grass-fed Beef Gelatin, Unflavored
1 Teaspoon of Filtered Water
1 Cup of Heavy Whipping Cream
2 Tablespoons of Powdered Sugar
1 Teaspoon of Vanilla Extract
Instructions
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Add the unflavored gelatin and water to a small saucepan and let it sit for 5 minutes to bloom
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Warm the gelatin mixture over low heat, stirring gently until completely dissolved, then remove from the heat and let it cool slightly without allowing it to set
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Add the heavy whipping cream to a medium mixing bowl and beat until it begins to thicken
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Add the powdered sugar and vanilla extract and continue beating until soft peaks form
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Slowly pour in the cooled gelatin mixture while continuing to beat
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Continue whipping just until stiff peaks form and the topping is thick, fluffy, and stable
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Use immediately or refrigerate until needed
Notes
Let the dissolved gelatin cool slightly before adding it to the cream
Pour the gelatin in slowly while the mixer is running for the smoothest texture
Stop whipping as soon as stiff peaks form to prevent a grainy texture
Use 1 cup anywhere a recipe calls for 1 cup whipped topping
Phase:
All Phases- Whipped topping is a small serving staple that can be enjoyed throughout the menstrual cycle
Season:
All Seasons- The light creamy topping works with desserts and dips throughout the year
Storage:
Refrigerate tightly covered in a glass container for up to 3 days.