The Bakery Secret to Easy Stabilized Whipped Cream

You’ll be amazed at the thickness and creaminess of this delicious stabilized whipped cream. It’s almost like a whipped cream mousse. This is my secret bakery recipe.

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INGREDIENTS

– Powdered Sugar – Instant Clearjel – Heavy Whipping Cream – Pure Vanilla Extract Full ingredients

Step-by-step instructions!

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"I’ll never make whipped cream using gelatin again after trying this recipe! It was delicious and no rubbery bits to be found." - Lisa

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Whisk the powdered sugar and instant clearjel together.

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Instant clearjel must always be whisked with dry ingredients before adding to liquid to avoid clumping.

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Using a whip attachment and a stand mixer, whip the heavy cream and pure vanilla until stiff peaks form.

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Turn the mixer on low, and slowly add in the powdered sugar/instant clearjel mixture until incorporated.

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The instant clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener.

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