Have you ever made homemade whipped cream, put it on your pie and then when you go to serve it a few hours later it’s all soupy and ‘fallen’? This happens because without a stabilizer it deflates. It needs that ‘glue’ if you will to help well, stabilize it from falling. Once stabilized you can pipe it onto desserts making it look gorgeous!
By just taking a few ingredients you can create gorgeous pipped whipped topping!
Banana Caramel Coconut Tart
French Silk Brownie Tart
Stabilized Whipped Cream
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Ingredients
- 2 teaspoon unflavored gelatin
- 1 tablespoon + 1 teaspoon cold water
- 1 cup whipping cream
- 1/4 cup sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Put the mixing bowl and whisk attachment in the fridge for 30 minutes to an hour. You want them ice cold!
- In a small microwave bowl, combine gelatin and water; let stand until thick ~about 1 minute.
- Microwave for 20-30 seconds just until the gelatin dissolves and it’s not grainy. Do not allow this to set.
- Whip the cream with the sugar and vanilla until slightly thick. ~1 minute
- While slowly beating, add the gelatin to the cream.
- Whip at high until stiff.
- Use immediately or store in the fridge.
Notes
Tips
– Ensure that the beaters and bowl used for whipping the cream are cold, in order to stabilize the cream properly. A way to do this is to place them in the freezer for 15 minutes before whipping the cream.
– A chilled stainless steel bowl works best for stabilizing whipped cream.
– Store desserts with stabilized whipped cream in the refrigerator if they will not be served immediately, as even stabilized whipped cream may collapse if left outside on warmer days.
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