Do you avoid making whipped cream for the fear of it turning to weepy puddles before you can serve your beautiful dessert?
Do you wish you could make a batch of that sweet, creamy goodness to keep in the refrigerator to use as a topping for your coffee, hot cocoa, or even fruit without worrying that it will just turn into a soggy mess before it’s gone?
Well today I have a recipe for you that will solve your soggy, weepy puddle issues!
Stabilized Whipped Cream is so easy to make and it will extend the cream’s life by days (who can resist whipped cream for days?!) if you so need!
The gelatin in this recipe is the key! If using plain gelatin it will not change the color or flavor of your whipped cream. It will only add longevity to your finished product!
Start with very cold whipping cream, bowl, and beaters. Place all items into the freezer for 5 minutes before beginning. Use the whisk attachment and mix on medium speed gradually increasing to high speed to avoid airy whipped cream. Add more hot water if needed to the gelatin. You want it to be a liquid. You may also heat the mixture in the microwave for a few seconds to fully dissolve if water is not hot enough. Don’t beat too much or you will end up with butter! You may replace the plain Gelatin with any flavored Jello to make your whipped cream extra special!
1 Cup Whipping Cream
3 Tbs Powdered Confectioner's Sugar
1/2 tsp flavoring of choice
1/2 tsp powdered, unflavored Gelatin
2 Tbs hot water
Pour cold whipping cream into a glass or metal bowl.
Beat whipping cream until it begins to thicken.
Add sugar and flavoring and continue whipping until soft peaks form.
While mixer is whipping, dissolve gelatin into hot water.
Once soft peaks have formed turn mixer down to low speed and slowly drizzle the gelatin mixture into the whipping cream.
When all of the gelatin has been added turn the mixer up and beat until just combined. And voila! You now have stabilized whipped cream!