This sturdiest of all Whipped Cream versions is most bakeries’ go-to. They use unflavored gelatin. It just takes a little bit, but the difference is a whipped cream with body that is still soft but is now formable and pipe-able, so your whipped cream confections can be beautiful and taste like a creamy cloud. Fabulous!
Sturdy Whipped Cream
Ingredients
Instructions
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In a small, microwaveable bowl, stir together the gelatin and water. Allow to soften, or "bloom" for about one minute.
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Microwave only until gelatin is dissolved, about 15 to 20 seconds.
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Remove from microwave and allow to cool to room temperature. This should just take 3 - 5 minutes.
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In a chilled mixer bowl stir the Confectioners Sugar and Vanilla into the Heavy Whipping Cream.
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Whip the Heavy Whipping Cream with the whisk attachment until it thickens and you can see the tracks of the beater in the cream as it thickens.
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With the mixer at medium speed, add the liquified gelatin in a thin stream to the whipped cream.
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Increase mixer speed to high and whip cream to desired consistency.
Note
This recipe will yield about 4 cups of whipped cream. This is enough to generously decorate a 10 inch cream pie.
