Stabilized Whipped Cream

Notes

• Use dissolved gelatin method, but temper heavily.

Yield

3 cups of whipped cream.

Ingredients

• 3/4 tsp unflavored powdered gelatin
• 2 cups (460 mL) heavy cream, chilled
• 1/4 cup (50 g) sugar (can use less if desired)
• 1 tsp vanilla extract (optional)

Steps

1. Stir together sugar and gelatin.
2. Whip chilled heavy cream in a stand mixer, staying on low speed until small bubbles form.
3. Sift sugar/gelatin mixture into the cream, then increase speed to medium. Beat until soft peaks form.
4. If well-covered, the whipped cream will retain its moisture and airiness for up to 24 hours.

Variation: Creme Fraiche and Honey

Replace sugar and vanilla with 150 g crème fraîche and 100 g honey, stirred together separately before adding to cream after reaching soft peaks.

Source

https://www.cooksillustrated.com/how_tos/8351-stabilizing-whipped-cream