There is nothing like fresh whipped cream on your pie any time of the year but especially during the holiday season. The only problem with whipped cream is that it breaks down in the refrigerator way before you tend to use it all. This is a great trick to keep your whipped cream perfect for up to a week or longer.
Ingredients:
2 c. heavy whipping cream
1 tsp. plain gelatin
2 T. water
1/4 c. sugar or more to taste
1 tsp. vanilla
Directions:
In small glass cup or bowl add the 2 tablespoons of water and on top of the water add the 1 tsp. of plain gelatin. Let it sit until the gelatin is absorbed. Place the container into the microwave and heat it slightly to dissolve the gelatin completely. Let this cool to room temperature, it should be liquid in consistency.
Whip your heavy cream with your electric mixer, add the sugar and vanilla to taste. Continue whipping until the cream starts to get some body. At this point slowly add some of the gelatin mixture as you are whipping the cream. It will stiffen up the cream quickly. Whip until you achieve soft peaks and they hold their shape.
Store in the refrigerator in a covered container. This is a great trick.
Ingredients:
2 c. heavy whipping cream
1 tsp. plain gelatin
2 T. water
1/4 c. sugar or more to taste
1 tsp. vanilla
Directions:
In small glass cup or bowl add the 2 tablespoons of water and on top of the water add the 1 tsp. of plain gelatin. Let it sit until the gelatin is absorbed. Place the container into the microwave and heat it slightly to dissolve the gelatin completely. Let this cool to room temperature, it should be liquid in consistency.
Whip your heavy cream with your electric mixer, add the sugar and vanilla to taste. Continue whipping until the cream starts to get some body. At this point slowly add some of the gelatin mixture as you are whipping the cream. It will stiffen up the cream quickly. Whip until you achieve soft peaks and they hold their shape.
Store in the refrigerator in a covered container. This is a great trick.
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