It is also very handy for us "empty nesters" who are in the habit of making too much food.....freeze your extra whipped cream and use it on some late night hot cocoa!!
Plate of frozen single portions
This is my favorite recipe for stabilized whipped cream. In other words, whipped cream that will not deflate in the fridge, even if it is in there for a couple days!!
STABILIZED WHIPPED CREAM
1 teaspoon of unflavored gelatin
1 tablespoon cold water
1 cup whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
Mix the unflavored gelatin and cold water in a microwave safe cup, then let it sit for five minutes. After five minutes, put it in the microwave for 5 to 10 seconds, or just until it liquefies (it's fast). Set it aside to cool while you whip the cream.
Beat the whipping cream, powdered sugar and vanilla together until it gets nice and thick, but doesn't hold a peak yet.
With your electric mixer on high, drizzle in the liquefied gelatin (try to drizzle it right over the spinning beaters) and continue beating until you get stiff peaks (it happens fast once you drizzle in the gelatin).
That's it!! Use it right away on your favorite dessert, or if you want to freeze it, spoon big dollops onto a parchment lined cookie sheet (or you can get fancy and pipe big swirls.
Put these little beauties in the freezer. After they are frozen, make sure you move them around with a spatula, because the heat of your hands will melt them very quickly.