While most people bemoan the layer of pollen that seems to cover everything, I welcome it with opened arms. It means that warm weather is finally here! I’m convinced that I flourish when the temperature climbs above 75 degrees. Anything lower than that and I’m a shell of my former summer self.
Summer means frozen treats and cold desserts. Don’t get me wrong, I love a piece of warm apple pie, but I love summer desserts even more. Plus, you can cover all of those yummy summer fruits with whipped cream! Which brings me to the point of this post.
Stabilized Whipped Cream!
I wish I had taken more pictures, but the whipped cream was so good that I couldn’t help myself. After I frosted the Infinity & Beyond cupcakes, I had every intention of putting together a stylish shoot involving cheesecake, fresh berries and whipped cream, but alas. One minute I was thinking of lighting, and the next I was scooping whipped cream out of a bowl.
Anyway! I strongly suggest that you add whipped cream to your repertoire. It really is an all-purpose topping – cakes, pies, cupcakes, ice cream – and perfect for summer.
Stabilized Whipped Cream
Recipe Adapted from Baked Bree
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 1 cup cold heavy or whipping cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla
- Sprinkle the gelatin over the cold water and let it stand for about a minute until the gelatin absorbs the water.
- Microwave the gelatin for about 30 seconds on high heat. You’ll know that it’s done when it’s clear and melted. Let it cool.
- In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually increase the speed. Make sure that the bowl is cold to reduce the chances of the cream curdling.
- Gradually add in your sugar. You can use granulated or powdered sugar.
- Add in the vanilla.