FOOD NEWS
The One Extra Ingredient That Helps You Stabilize Whipped Cream Frosting
BY Amanda Berrill
Whether it comes straight from a can or triples in volume by hand, whipped cream is a beloved and easy way to add a bit of indulgent, creamy silkiness to a dessert.
However, whipped cream has a very short life span before sagging. Thankfully, there is an inexpensive, shelf-stable ingredient that will take your it from sad to sturdy: gelatin.
We recommend unflavored gelatin with no additional sweeteners or food colorings. Gelatin is available powdered and in sheets, but powdered is ideal for our whipped cream frosting.
Chill the bowl and beaters, and make sure the cream is very cold. In a small bowl, stir together a bit of cold water and the gelatin powder, then wait for the gelatin to bloom.
Whip the heavy cream, vanilla, and sugar to get soft peaks. Briefly warm the bloomed gelatin in the microwave until completely dissolved, then whisk in a splash of chilled cream.
Pour the mix into the semi-whipped cream and whip to the desired stiffness. The peaks will hold their shape, making it look especially impressive when piped with a dramatic tip.