I used stabilized whipped cream and opposed to unstable whipped cream in any recipe where I need the whipped cream to be molded or piped, hold it’s shape, not to weep or to stabilize another ingredient like lemon curd, as in my Heavenly Pie.
- 2 teaspoons of unflavored gelatin
- 1/4 cup of cold water
- 2 cups of heavy cream
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- Mix gelatin and cold water until the gelatin absorbs the water. Heat to melt gelatin to melt it (in a microwave for 3 minutes, stirring every minute or in a small sauce pan on the stove on low flame, stirring constantly, until melted). Cool for about 10 minutes. Gelatin must be cool before you beat it into the cream.
- In a chilled bowl with chilled beaters, whip cream, sugar and vanilla until mixture just starts to hold a shape (you can just begin to see marks in the cream when you stop beating and lift the beaters), then beat in the cooled gelatin in a steady stream until stiff peaks form. Be careful not to over beat.
Yield: 4 cups approximately