Use this recipe when you want to create make ahead desserts using whipped cream. It holds up great and won’t melt. You won’t even know the gelatin is in it.
1 teaspoon unflavored gelatin
1-1/2 Tablespoons cold water
1-1/2 cups heavy whipping cream, COLD
1/2 cup (65 grams) powdered sugar
1 teaspoon vanilla extract
Sprinkle gelatin into a small microwave safe dish
Add water and whisk gelatin and water together until all gelatin has been absorbed.
Set gelatin mixture aside to sit for 5 minutes.
While gelatin is sitting, combine heavy cream, powdered sugar and vanilla in chilled bowl.
Beat on high until mixture is thickened, but stop shy of reaching soft peaks.
Gelatin should be solidified
Heat in microwave for only 5 seconds, until liquid, but not very hot.
Use a whisk to briefly stir the contents together
With electric mixer on low speed, drizzle liquid gelatin into cream.
Slowly increase speed to medium/high and continue to beat until it reaches
stiff, fluffy peaks.
Immediately pipe or ice dessert as desired, or use in place of store bought whipped cream.
Stabilized whipped cream will keep in refrigerator in airtight container for up to 4-5 days.
If I have any whipped cream left over, I place it still in the piping bag with the tip in a ziploc bag and store in the freezer for future use.
Adapted from Sugar Spun Run
