HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED! IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM:
- 2 tablespoons cold water
- 1 1/4 teaspoons unflavored gelatin
- 1 1/2 cups chilled heavy cream
- 3/4 cup powdered sugar
- Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
- In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
- In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
shawnee hummel says
Ger I need a dessert besides icecream and cake. To put this on. Hmm
DANIELLE says
brownies?
Anonymous says
Chocolate cream pie!
shawnee hummel says
I used cookies but thanks 🙂
Janie says
Never had to use gelatin in my whipped cream..work up those muscles..I use a wire whisk and a bowl (cold is better, metal works good, but any bowl suits me…) ..just heavy cream, whips up fine and stiff…half way through add some sugar (I don’t like it sweet) and finish ..no gelatin needed and it holds too.
DANIELLE says
The gelatin allows it to hold way past a day which is awesome for making things ahead of time!!! Zero wilting! Tastes fabulous too!!!