Whipped Cream (really)

By KatKD

I know what you are thinking. Do we really need a recipe for whipped cream? No, of course you don’t. But for some reason, I didn’t know that you could make whipped cream even better than it already is. You can make it last longer. You can stabilize it to keep its shape and so much easier to work with. Why didn’t someone tell me this ages ago?

There are a few ways that you can do this. You can use a packaged stabilizer like Whip-it. I happen to love this product. You just sprinkle the Whip-it over the cream and let it go. It works some sort of magic.

Or you can go the cornstarch method. Add a Tablespoon of cornstarch to every cup of cream and add the cornstarch after the cream comes to soft peaks.

Or you can use the gelatin method. Add one teaspoon of bloomed gelatin to peaked whipped cream.

Ingredients

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 cup cold heavy or whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla

Details

Adapted from bakedbree.com

Preparation

Step 1

Bloom the gelatin:

Sprinkle the gelatin over cold water.

Let the gelatin stand for a minute or so until the gelatin is absorbed by the water.

Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted. Now you can use it to stabilize your whipped cream.


Whip the cream:

In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed otherwise you will be wearing it. And so will your counters, ceiling, floors, you get the idea.

Gradually add in your sugar. I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.
Add in your stabilizing agent of choice. (If you are using Whip-it though, that goes in first.)

Flavor it however you want. I am loving vanilla bean paste right now so I am using it in everything. You use the same amount of paste as you would extract. I love seeing vanilla bean specks in everything. There is something so extravagant about vanilla beans. Maybe because they are just so expensive?

When the cream holds peaks it is done. Do not over whip or it will start to curdle.

From this point, you can either just dollop it on things, or you can be fancy and put it in a pastry bag and pipe it on things. When you stabilize the whipped cream, you get more time out of it before it starts to get watery.