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Sturdy Whipped Cream

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!
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 2 mins Cook Time: 2 mins Rest Time: 3 mins Total Time: 7 mins
Servings 16
Best Season Suitable throughout the year
Ingredients
  • 3/4 teaspoons Unflavored Gelatin
  • 3 teaspoons Water
  • 2 cups Heavy Whipping Cream (very cold)
  • 2 tablespoons Confectioners Sugar
  • 1/2 teaspoon Vanilla Extract
Instructions

  1. In a small, microwaveable bowl, stir together the gelatin and water. Allow to soften, or "bloom" for about one minute.

  2. Microwave only until gelatin is dissolved, about 15 to 20 seconds.

  3. Remove from microwave and allow to cool to room temperature. This should just take  3 - 5 minutes.

  4. In a chilled mixer bowl stir the Confectioners Sugar and Vanilla into the Heavy Whipping Cream.

  5. 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.

  6. With the mixer at medium speed, add the liquified gelatin in a thin stream to the whipped cream.

  7. 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.

Read it online: https://harriettscooking.com/recipe/sturdy-whipped-cream/

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