Sweet (Stabilized) Stiff Whipped Cream: the perfect topping for cakes, pies, parfaits and summer desserts! It is delicious and holds its shape, even in the heat.
I’ve been asked more than a few times how my whipped cream stays so pretty and holds its’ shape. Even in the heat.
Like on this Blueberry Pound Cake. So I thought now might be a good time with summer coming to share my secret. Here’s the secret: beat unflavored gelatin, dissolved in water into the whipped cream during the last stages of beating.
While I often make regular homemade whipped cream, it doesn’t hold up well in a desserts like a parfait or even between cake layers. It can get watery and lose its pretty shape quickly, especially in the heat.
Last month one of my kids requested a brownie parfait instead of a traditional birthday cake. I made the parfait early in the day with homemade brownies, whipped cream, pudding and toffee bits.
But when I went to get the parfait out of the refrigerator, the whole dessert had sunk a few inches. I’d forgotten to stabilize the whipped cream. It slid down the sides of the trifle bowl and wasn’t nearly as pretty as when I’d made it that morning.
- 1 1/2 teaspoons unflavored gelatin (I used Knox Gelatin)
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 1/8 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- Chill a metal mixing bowl and the beaters to your mixer.
- Meanwhile, add water to a small microwave safe bowl and sprinkle gelatin on top.
- Allow gelatin to soften for a minute. (This is called “blooming”.)
- Whisk water and gelatin together, then microwave for one minute.
- Stir until gelatin is completely dissolved.
- Allow mixture to come to room temperature.
You can find complete recipes of this SWEET (STABILIZED) STIFF WHIPPED CREAM in throughherlookingglass.com