|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no need to resort to packaged frozen whipped topping because you do not have time to make real whipped cream, you can do it. And, you can stabilize it too. Meaning, you can thicken it or stiffen it. Most people love whipped cream for its foamy, thin, air-puffed quality, but there are some times that type of whipped cream just will not do. Hence, bring out the stabilizer.
The stabilizing secret ingredient is unflavored gelatin. All you need is a little and a few extra seconds of time. Gelatin is how the professionals do it, but, if you are cooking for a vegetarian or do not want to use gelatin, there is an alternative you can use.
You can make this whipped cream a day in advance. Or, just freeze stabilized or regular whipped cream in serving size portions on a wax paper lined baking sheet. This recipe is easily multiplied for pie toppings or larger desserts.
Once stabilized, you will be able to pipe this yummy topping on top of cupcakes, frost a cake, or just keep the whipped cream stiff as you transport it from one place to another.
Gather the ingredients.
Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
Put the unflavored gelatin in a microwave safe bowl or 1-cup measuring cup. Add the 1 tablespoon of cold water and let stand for 5 minutes, until very thick.
Put the thickened gelatin in the microwave. Microwave the gelatin until the gelatin dissolves and becomes liquid about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified. You can also use a double-boiler to liquify the gelatin mixture.
Pour the cream into the mixing bowl. Beat the cream with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar. Add the vanilla or other flavoring and continue beating until thick, but not quite to the soft peak stage.
While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired.
- Freeze it: You can freeze this whipped cream (or any whipped cream) in serving-size portions. Just line a baking sheet with wax paper and pipe or spoon the portions onto the paper. Put in the freezer until frozen, then transfer to a container and store in the freezer.
- Overwhipped: As soon as you realize you have over whipped, stop. It may still be salvageable. If it looks grainy, add a few tablespoons of fresh cream and mix it in by hand gently a few times using a wire whisk. If it's separated, then you have been beaten. The only thing you can do with separated cream is to continue whipping since you are now on your way to making butter.
- To make a vegetarian version, instead of the gelatin, substitute that with 1 tablespoon of skimmed milk powder, which is also called nonfat powdered milk or nonfat instant dry milk.