Whipped Cream that STAYS PUT!

Shortly after taking pics of the key lime pie yesterday, I placed it in the refrigerator to finish cooling.  Upon my return, the whipped cream had melted This left me wondering how the “Martha Stewart’s” of the world keep their pies looking photo-ready! Of course, I turned my search to google, where I found an eHow.com tutorial on stabilizing whipped cream. Next time I make a pie, I’m going to give this a whirl when making the whipped cream.

1. Step 1

   Sprinkle a tablespoon of powered milk over heavy cream after whipping to soft peaks. Continue beating until stiff peaks form. Choose a quality powdered milk, and use this cream in non-sweet recipes, such as cheese dips.

2. Step 2

   Substitute powdered sugar for the granulated sugar called for in your recipe when sweetening your whipped cream. Do this is your plan to serve your whipped cream as a desert garnishment. Powdered sugar blends easily into the cream and reduces the moisture content. In addition, most powdered sugars contain a small amount of cornstarch. Cornstarch acts as a thickener and stabilizer.

3. Step 3

   Stir 1 teaspoon of unflavored gelatin into 2 tablespoons of cold water and allow it to “bloom” for 10 minutes. The gelatin will soften and grow in bulk as it absorbs the water. Heat the mixture in the top of a double boiler until the gelatin is melted and smooth. Cool to room temperature.

4. Step 4

   Whip 2 cups of heavy cream to soft peaks and add the melted and cooled gelatin. Whip the cream until it reaches firm peaks. If you’re going to sweeten the cream, add the sugar at the same time you add the gelatin.

5. Step 5

   Use a cake decorator’s trick, and melt one large marshmallow for every cup of whipping cream. The easiest way to do this is in a small microwaveable bowl. Heat the marshmallow for 5 seconds at a time, and stir as soon as it begins to enlarge. Gently scrape the melted marshmallow into heavy cream whipped to soft peaks. Continue beating until the texture is similar to that of a soft icing. This cream may be piped into borders and simple rosettes.