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Sunday, February 28, 2016

Stabilized Whipped Cream

"Stabilized Whipped Cream" doesn't sound sexy at all. BUT, "firm, long lasting whipped cream" is too lengthy and maybe too sexy. Whatever you call it, stabilized whipped cream is something worthy of your attention.


First, why do we need stabilized whipped cream? Because whipped cream tends to weep and separate quickly. If you want to frost a cake in whipped cream, or if you want to pipe whipped cream on your pie, you probably need to stabilize your whipped cream so that you don't have to eat really fast. :) 

       

Second, is it hard to make? Nope. It's simple. You only add one extra ingredient. There are lots of ingredients to pick from to stabilize your whipped cream. I use gelatin. I normally have it on hand, and it's easy to find in stores if I need to restock. 


Finally, how is it made? 

  • Mix 1 1/2 tsp gelatin with 2 tbsp water. Let it sit for 5 minutes. 
  • Combine 1 1/2 cups heavy cream, 1/2 cup powdered sugar, and 3/4 tsp vanilla in a chilled metal bowl.  
  • Microwave the gelatin for about 10 seconds. It should be dissolved and liquid. 
  • Beat cream mixture for about a minute. Then, slowly, steadily stream in the gelatin while continuing to beat. 
  • Beat mixture until desired consistency is reached. 

Pipe, spread, or eat. The whipped cream you see on my pie is going strong 24 hours later!  This definitely eliminates stress if you need to put the finishing touches on a dessert a few hours before eating time. No weeping or leaking! Yay! 

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