Stabilized Whipped Cream
Whipped cream is a finicky thing. it’s gorgeously whipped freshly made, but it has a very short time before it starts to lose its air. Stabilizing whipped cream allows it to last a lot longer because the gelatin helps keep all that air trapped inside the cream You can even frost a a cake with it. I love using it to pipe on the top of pies and other desserts.
To ensure that your whipped cream is the right consistency, your prepared gelatin needs to be completely cool. If it’s at all warm, it’ll melt the fat in the heavy cream, giving you a weird consistency and deflate some of the air. Also, make sure you refrigerate your bowl so that’s cold too.
Here’s a really easy recipe that works up incredibly quick. All you need is a stand mixer or hand mixer and a bit of patience!
|2 1/2tablespoon water|
|2teaspoons unflavored gelatine|
|1pint heavy cream|
|1/2cup powdered sugar, sifted|
|2teaspoons vanilla extract|