Stabilized Whipped Cream

Need a whipped cream recipe that stays put?  This is the one!  Perfect for piping on pies, filling cupcakes, or frosting cakes, it will keep its shape for several days without drooping or becoming soft or runny.

16 ounces of cream is shown, but you will only need 8 ounces (1 cup).

Stabilized Whipped Cream

4 tsp. water

1 tsp. unflavored gelatin

1 cup heavy whipping cream

3 tbsp. granulated sugar

1/2 tsp. vanilla

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 to 15 minutes. Add the water to a small microwave-safe bowl (like a custard cup), and sprinkle the gelatin on top.  Allow to rest for about 5 minutes.  Transfer the gelatin mixture to the microwave, and microwave until the gelatin is fully dissolved--about 10-15 seconds.  Stir the mixture; set aside to cool to room temperature.  

Add the whipping cream, granulated sugar, and vanilla to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream starts to thicken and soft peaks form. Turn the mixer to low speed (very important). Slowly pour in the room-temperature gelatin mixture until well combined. Increase the mixer to medium speed (no higher) and continue mixing until stiff peaks form.

Pipe the whipped cream on your favorite dessert and refrigerate until ready to serve.

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Notes:  

1)  I have a KitchenAid stand mixer, but I prefer to use a hand mixer for whipped cream and meringue.  I feel it gives more control over the end product.

2)  This whipped cream will hold up fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.

3)  This recipe is best for piping on desserts, piping into cupcakes, or frosting cakes or cupcakes.  If you're wanting to mound piles of whipped cream on a dessert or pie, I suggest the following recipe as the texture is better suited for that purpose.  However, the whipped cream will only stay firm for several hours before starting to soften, and the dessert should be refrigerated the whole time.

http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

A coconut cream pie topped with stabilized whipped cream.