Ahhh, the season of strawberries, cream, and heat!
911...after posting the recipe for Key Lime Pie last week I got an email from Cassie. She complained that her whipped cream looked beautiful in the kitchen, but with warmer weather, it melted and looked soupy very quickly when serving a dessert.
Years ago at a Wilton cake decorating class our instructor taught us the secret of making fluffy whipped cream that can hold up in the fridge for a week. Decorators pipe it on cakes, but I love to top pies, tarts, sundaes, trifles or whatever! It holds up to heat much better than regular whipped cream and best of all, for entertaining purposes it can be made way ahead. This recipe yields 2 cups.
Stabilized Whipped Cream
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 1/4 cup sifted powdered sugar
* I have used Splenda with great success. I need to try Stevia for low-carb lovers like me.
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