I consider this recipe for Stabilized Whipped Cream to be a great find. The gelatin keeps the heavy cream from separating making it perfect for your desserts.
This is the Whipped Cream recipe I used in the post My First Experience Baking With Duck Eggs. I was really shocked at how much the gelatin added to the heavy cream. In fact, I transported this cake as you see it in my car on a 90 plus degree day. I was headed out to the country to take pictures of the ducks and the cake went with me. There was no movement, melting or separating of the cream. I think this would be a great topping for a bowl of berries and it was perfect on the heavy sponge cake I made with the duck eggs.
Thanks so much for stopping by, Rose
- 1⅓ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- In a small pan, combine gelatin and cold water.
- Let it sit for approximately 5 minutes to thicken.
- Place over low heat stirring constantly until gelatin is dissolved.
- Remove from heat and let it cool slightly. Do not let it set. You want to be able to pour it into the whipped cream.
- Whip the heavy cream and powdered sugar until soft peaks form. I used an electric mixer.
- Slow the beating and add the gelatin to the whipping cream.
- Mix at high speed until stiff peaks form.
- I doubled this recipe for 2, 9 inch round cake layers and I did not ice the sides.
- Adapted from lifemadesweeter.com