Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won’t hold it’s shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it’s shape.
If you plan on making any pies or cakes that use home made whipped cream, or you want to make your whipped cream in advance, it is crucial that you “stabilize” the whipped cream. This is the process for stabilizing your whipped cream for pies or toppings.
Stabilized Whipped Cream
Serves | 10 |
Prep time | 10 minutes |
By author | Vivian Hsieh |
Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won't hold it's shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it's shape.
Ingredients
- 2 cups Heavy Whipping Cream (very cold)
- 1/4 cup Super Fine Bakers Sugar
- 2 tablespoons Vanilla Extract
- 2 teaspoons Unflavored Gelatin Powder
- 2 tablespoons Luke Warm Water
- Frozen whisk and bowl
Awesome! Thank you for this tip, I have always had trouble with my whip cream staying in shape.