Stabilized Whipped Cream


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I’ve been on a whipped cream kick lately.  I’ve had some recent opportunities to get in some cake baking and decorating, but not with the buttercreamed, overly sweet, touched too many times style I found myself doing when I was baking all the time.  Blame it on my fondness for basic ingredients (local whenever possible), but I find myself more attracted to bare bones baking now – pure deliciousness with a hint of frill.  I guess my style has changed to be a bit more Ina Garten and a little less Colette Peters.  Now if only heavy cream and sugar were actually produced around here…

WHIPPED CREAM.  Top it on cupcakes, cakes, ice cream, stuff it into cream puffs, or just eat it out of the bowl (as Hubby likes to) and you have best friends for life.  You can color and flavor it however you want – but alas, heavy cream contains water that likes to weep out when not stabilized.  Boo hoo hoo.  How to fix this especially threatening condition in warmer climates?

Ta da!  Cream cheese and plain gelatin.  Use these babies and you’ll never weep again.  Except maybe with joy.  Think of all the things you could make:

I know this special little girl loves it!

Stabilized Whipped Cream Frosting
Original Recipe
Makes 3 cups

1 8 oz. bar cream cheese, softened
1/2 cup granulated sugar
2 cups heavy cream, chilled
1 tsp vanilla
1 1/2 tsp plain unflavored gelatin (approx. 1/2 envelope Knox gelatin)

Beat cream cheese and sugar in a standing or handheld mixer on medium high until well mixed.  With the mixer still running, gradually add in heavy cream and beat until soft peaks form.  Stop the mixer, scrape down the sides, and add vanilla and gelatin.  Beat on medium high until stiff peaks form when the beaters are held upside down.

Gently fold in one of the following, or other desired add-in:

  • 1 cup lemon curd
  • 1 cup raspberry preserves
  • 1/2 cup cocoa powder
  • 1 cup crushed Oreos
  • 1/2 cup Nutella or peanut butter, melted and cooled

Store in the refrigerator for at least 1 hour and up to 10 days.  The whipped cream will be stiff enough to pipe using a Ziploc or pastry bag, and will hold at room temperature up to 4 hours.

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