How to Stabilize Whipped Cream
There’s nothing like sweet whipped cream on top of a coconut cream pie or piped onto the top of a sweet potato pie, but whipped cream breaks down fairly quickly making it hard to decorate your gorgeous desserts. Don’t let your whipped cream look droopy – use this hack to learn how to stabilize whipped cream, and it’ll last for days in the refrigerator without becoming runny or watery.
Ingredients
- 1 tablespoon plus 1 teaspoon water
- 1 teaspoon powdered unflavored gelatin
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla
Instructions
- Add water to a small bowl and sprinkle the gelatin over the water. Allow it to sit for about 2 minutes.
- Place the bowl of gelatin in the microwave and cook on high for 5-10 seconds. Remove and let cool while you beat the cream. It should be runny.
- With an electric mixer or hand held, beat the cream, powdered sugar and vanilla until it just starts to thicken. Slowly drizzle the cooled gelatin mixture into the bowl with the mixer running and beat until stiff peaks form.
Barbara's Notes + Tips
- Make sure the gelatin has cooled before adding to the whipped cream.
