Active Time: 7 MinsTotal Time7 Mins
Yield: About 3 cups
Classic whipped cream is undoubtedly delightful—however, it’s also incredibly fragile. After about a day (if properly refrigerated), you’ll notice your freshly whipped cream deflating and “weeping.” Thankfully, you can easily stabilize whipped cream by adding a little bit of unflavored gelatin, making it durable enough to use as a light and lovely frosting on your favorite cakes. You can even spoon the cream in to a piping bag and create decorative detail on cakes or atop pies. This stabilized whipped cream is also great for occasions when you’d like to make your whipped cream a day or two in advance of serving it alongside a dessert.
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 1/2 cups heavy whipping cream
- 1/3 cup sifted confectioners sugar
- 1 teaspoon vanilla extract
How to Make It
Stir together the gelatin and water in a small saucepan, let stand 2-3 minutes or until thick. Heat the mixture over low heat, stirring constantly, until gelatin dissolves. Remove the pan from heat and allow mixture to cool slightly. Do not do this step too far in advance or else the gelatin will set and you’ll have to start over.
Combine the cream, sugar, and vanilla in a large bowl; beat at medium speed with an electric mixer fitted with a whisk attachment until the mixture begins to thicken and form soft peaks. Gradually drizzle in the gelatin mixture. Increase mixer speed to high and beat until stiff peaks form. Use to frost your favorite cake or refrigerate immediately.
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