If you love whipped cream but hate how quickly it deflates, then this recipe is for you. We’ll show you how to make Real Whipped Cream That Keeps. No more flat whipped cream ruining your desserts!
Ingredients
- 1/2 tsp. unflavored gelatin
- 4 tsp. cold water
- 1 c. heavy cream
- pinch of salt
- 1/2 tsp. real vanilla
- 1 tsp. sugar
Whipping Instructions
- In small ovenproof bowl, spread gelatin over water. Set bowl in a saucepan of hot water. Let stand until gelatin dissolves. Remove from saucepan. Let cool 1 minute. Whip cream until almost stiff. Add gelatin, salt and vanilla. Continue to whip until stiff. Makes 2 1/2 cups.
Calorie: 821
Total cooking time:10 minutes
Difficulty level: Easy
The Great Whipped Cream Odyssey
Oh, sweet, sweet whipped cream! Who doesn’t love a dollop of that creamy cloud of joy on top of a slice of pie, a cup of hot chocolate, or straight from the bowl (we’ve all been there, no judgment)? But let’s be honest, how many of us have actually made real whipped cream? And I mean the kind that keeps. Well, buckle up buttercups, because we’re about to embark on a surprisingly hilarious journey to whipped cream land that doesn’t involve a can.
The Ingredients: A motley crew
Our little band of misfits includes: 1/2 tsp. of unflavored gelatin, 4 tsp. of cold water, 1 c. of heavy cream (the star of the show), a pinch of salt, 1/2 tsp. of real vanilla, and 1 tsp. of sugar. It may seem like an odd mix, but trust me, this unlikely team is about to pull off the food equivalent of a heist in a Las Vegas casino.
Step 1: Gelatin Jamboree
We kick things off with the unflavored gelatin and cold water. Spread the gelatin over the water in a small ovenproof bowl. Now, set that bowl in a saucepan of hot water and let it stand until the gelatin dissolves. It’s like a hot tub for your gelatin, without the weird guy from apartment 3B trying to make conversation.
Once the gelatin is dissolved, remove it from the saucepan and let it cool for a minute. Just a minute, don’t go binge-watching a Netflix series.
Step 2: The Cream Dream
Next, we’re whipping the cream until it’s almost stiff. This is not the time for puny wrist action, my friends. Your arm should feel like it just finished a two-hour drum solo in a rock concert by the time you’re done.
Step 3: The Mix-Up
This is where things get wild. You’re going to add the gelatin, salt, and vanilla to the cream. Yes, you heard right, SALT. In a dessert. It’s the plot twist no one saw coming. But trust me, it’s like the surprise character in a rom-com that you didn’t think you’d like but ends up stealing your heart.
Whip this concoction until it’s stiff. You’ll know it’s ready when it stubbornly refuses to slide off the spoon. It should stand tall, proud, and not at all apologetic for the workout it just gave your biceps.
Step 4: Viola! A Whipped Cream Masterpiece
And there you have it! 2 1/2 cups of real, homemade whipped cream that keeps. Take a moment to marvel at your creation. Go ahead, dip a finger in. We won’t tell.
So, was it worth it? Absolutely! Because nothing beats the taste of real whipped cream. And nothing beats the satisfaction of knowing you made it yourself. Plus, you now have a fun story to tell at parties. You’re welcome.
Remember, my friends, cooking should be fun, and a little bit messy. So until our next kitchen escapade, keep those whisks whipping and those ovens warm. Happy baking!
