Ditch the frozen whipped topping and make your own stabilized whipped cream for all of your dessert needs.
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This time of year, there are so many wonderful chilled desserts that use frozen whipped topping as an ingredient.
Here’s the thing… Have you ever read the ingredients of what’s in those cartons? If you do, you’ll need Google handy so that you can look up all of those weird things that you won’t recognize.
But I’m here to tell you that you don’t have to give up those yummy desserts. You can simply make your own stable whipped cream to use instead!
With a couple basic ingredients, you can make your own whipped cream for any dessert you need. I use this in place of the frozen topping in any recipe, including my Grandma Dahl’s Ice Cream Dessert. This recipe makes enough to replace a 16 oz. carton. If your recipe calls for an 8 oz. carton, simply divide this recipe in half.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
One other thing!
This recipe uses gelatin as a stabilizer. Most gelatin that you get at the store comes from pork. However there are a number of beef-based gelatins out there that you can choose from, you just have to look for them.
I don’t usually order grocery items from Amazon, but this is one that I have a hard time finding anywhere else in my area.
How to Make Whipped Cream that Doesn't Fall
Ditch the frozen whipped topping and make your own stabilized whipped cream for all of your dessert needs.
Ingredients
- 8 teaspoons cold water
- 2 teaspoons plain, unflavored gelatin
- 2 c heavy whipping cream
- 1/2 c powdered sugar
- 1/2 tsp vanilla extract
Instructions
- To begin, combine the gelatin and water in a small saucepan. Give it a stir and let it sit until it thickens. This will not take long.
- Heat the mixture over very low heat, stirring constantly, just until you can see that the gelatin has dissolved. Remove it from the heat, but don't let it sit long enough to set. Immediately begin the next step.
- In your chilled mixing bowl, combine the heavy whipping cream and the powdered sugar. Beat with your chilled wire beater attachment until it begins to thicken.
- With the mixer going, slowly drizzle the melted gelatin into the whipping cream.
- Add in the vanilla extract.
- Whip at high speed until it is thick and stiffened.
- Use this any way you like.
Notes
This recipe makes enough to replace a 16 oz. carton of
frozen whipped topping" in your dessert recipes. If your recipe calls for an 8 oz. carton, simply divide this recipe in half.
I love your talents and watch your videos faithful.
Thank you Mary!
We have a Winter home in Arizona. In the past we have gone to Mexico and usually purchase a gallon of the dark Mexican vanilla for $8.00. I do a lot of baking and it comes in handy.
That is an amazing price!