How To: Stabilized Whipped Cream

I love a homemade whipped cream, but they can be pretty fragile if  not eaten right away. That was the problem I was looking to solve this past week when I had 3 pies needing whipped cream that weren’t going to be eaten for several hours. After much internet scouring, the consensus seemed to be adding gelatin to the whipped cream to help it last. After trying it I can say without doubt that it was successful.  The cream still tasted great, and held up beautifully.

  • 1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • 1/2 cup powdered sugar (more or less to taste)
  • 1/2 teaspoon vanilla extract

Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.

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