Making Stabilized Whipped Cream

Sure, there are plenty of purists out there who don’t believe cream should be polluted with stabilizers. I’m with them…some of the time. The rest of the time I’m worried about my whipped cream holding up for long periods, on warm days or in the freezer. Then I’m looking for a little somethin’-somethin’ to help get me by.

That something is gelatin. Just a little will do wonders you whipped cream’s stability, and honestly, it barely impacts the taste or texture. Start by melting a little gelatin. For 2 cups of cream you’ll start with a 1/2 teaspoon of powdered gelatin and a little ice water. Yes, these are my little silicone Trudeau bowls again. I love them, that’s why I plug them. They’re wonderful: