Orange Whipped Cream
This easy Orange Whipped Cream is made with orange gelatin powder, heavy cream, and sugar. It's a super quick recipe that is delicious served as a fruit dip, cupcake frosting, pancake topping, and more!
Ingredients
- 2.5 tablespoons orange gelatin powder (about 34g)
- 1/3 cup boiling water
- 1 cup heavy whipping cream chilled
- 1/4 cup confectioner's sugar
Instructions
- Add the orange gelatin powder to a small bowl. Pour in the boiling water and stir for 2 minutes or until totally dissolved. Allow to cool at room temperature for about 25-35 minutes or until the mixture is room temperature/cool to the touch. Gelatin must cool, but remain completely unset.You can place the mixture in the fridge to cool faster, but keep a close eye on it so it doesn't set.
- In a large bowl (a metal bowl chilled in advance is ideal), pour in the heavy whipping cream and the confectioners' sugar. Add the cooled orange gelatin mixture. Use a hand beater to begin to whip the whipped cream. Start on low speed and once the cream has begun to thicken, move the speed up to medium. Note: you can use a stand mixer instead if you prefer.Continue whipping until the whipped cream forms medium peaks. "Tracks" will form in the whipped cream as you whip and continue to become more defined. To check for peaks: turn the beaters off and pull up to make a peak. If the peak stands straight up without flopping, it's considered a stiff peak. If it flops a tiny bit at the top of the peak, it's a medium peak. Careful not to overbeat.
- The whipped cream is stable right away so you can go ahead and use it, but the stability is even better if you have time to pop it in the fridge for about 1-2 hours before using/piping.
Notes
Nutrition Information is per 1 cup of recipe.
Success with the recipe: The key with this recipe is to plan ahead. There is going to be some downtime while you wait for the gelatin to set.
Troubleshooting: If the gelatin sets completely, you’ll need to heat it again to re-liquify. Pop it in the microwave for 5 second intervals (stirring in between) until it’s completely liquid. Be patient because if you overheat it you’ll have to wait again for it cool down.
If you have just the tiniest bit of set gelatin around the edges of the bowl, you can still use it. You might end up with some extra-tiny bits of gelatin in the whipped cream, but I have had this happen and it still seems to turn out fine!
Storage: While this whipped cream can be saved in the fridge for up to 5 days, I think it's best within the first 24 hours. Note that it may start to "weep" after the first day. Remove the excess water if desired and give it a quick whisk before serving or frosting.
Nutrition Facts
Orange Whipped Cream
Amount per Serving
Calories
496
% Daily Value*
Fat
43
g
66
%
Saturated Fat
27
g
169
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
134
mg
45
%
Sodium
73
mg
3
%
Potassium
114
mg
3
%
Carbohydrates
26
g
9
%
Sugar
26
g
29
%
Protein
4
g
8
%
Vitamin A
1749
IU
35
%
Vitamin C
1
mg
1
%
Calcium
79
mg
8
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.