Sure, there are plenty of purists out there who don’t believe cream should be adulterated 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 me get by.
That something is gelatin. Just a little will do wonders for your 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 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:
Pour about two tablespoons of the ice water into the gelatin and let it sit for five minutes (no stirring).
What you’re doing here is creating a little protein gel. See?
To use it you need to melt it. Zap your little silicone Trudeau bowl — if you have one — in the microwave. Use short full-power bursts of 5 seconds. That should be all you need to liquify it.
With that in hand, whip 2 cups cream.
Partially. Get it part-way thickened, then add your sugar…about 1/4 cup for this much cream.
Whip it for another ten seconds, than add any flavoring you want. Here I’m putting in about 3 tablespoons of espresso syrup.
Whip another ten seconds (you’ll probably be getting close to soft peaks by now) and pour in the melted gelatin.
Whip the cream the rest of the way, somewhere between soft and stiff peaks, according to your liking.
You’ll need to use this within about half an hour, which is when the gelatin will start setting up, making smooth spreading more difficult. Consume any leftovers on scones.