This sweet stabilized whipped cream is just the perfect topping for any dessert. It is easy to make and holds up in the heat.
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Whipped Cream Holds up in the Heat
Recently, our choir had a pie sale. I was not afraid to bring pies made with real whipping cream or even topped with real whipping cream. It as 89 degrees out and all of the other pies with whipped topping were melting. My pies held up just wonderfully. That meant that all of the pies that I brought to the sale were sold. The melting pies unfortunately were still there at the end of the sale.
Perfect for summer desserts
Use this sweet stabilized whipped cream to top cupcakes, in between cake layers, on top of fruit pies, blended into chiffon pies, or even layered into between a parfait.
Use in Place of Whipped Topping in Recipes
I have successfully used this sweet stabilized whipped cream in place of the store bought whipped topping. This is not to say that I am against the use of whipped topping-I certainly have used it and will continue to do so when I am tight on time.
However, if you are a person that does not want to use the whipped topping or, if you are like me, prefer the taste of the sweet stabilized whipped cream, then you will want to use it in place of the whipped topping.
Strawberry Pie in the Heat
Check out this picture of this strawberry pie served at a picnic on a warm summer day. This pie is from a picnic where the heat was over 80 degrees Fahrenheit. Still looks fresh and beautiful. Once people started eating it, didn’t last long though.
Sweet Stabilized Whipped Cream
- 1 1/2 Tsp. Unflavored gelatin I use Knox Gelatin
- 3 Tbl. water warm
- 1 Cup Real Whipping Cream
- 1/4 Cup powdered sugar
- 1/2 Tsp. Vanilla Extract
- In a bowl, add the real whipping cream and beat with a mixer until soft peaks form. Add the powdered sugar and the vanilla extract and continue to beat until just incorporated.
- In a glass or small bowl, add the water and the gelatin. Allow to sit for a minute and soften. (this is also called blooming). Stir with a fork to dissolve and break up the gelatin. Continue stirring until the gelatin is completely dissolved. (if there are any hard pieces where the gelatin may have lumped together, don’t add those to the whipping cream)
- Slowly add the gelatin mixture to the whipping cream mixing with the mixer. Whip until you achieve the desired stiffness.
- Since this whipping cream will set up relatively quickly after being mixed; therefore, I recommend that you spread it or decorate with it right away.
- Refrigerate your dessert until you serve it.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.