I was pleased that so many of you liked the Coconut Cream Cheesecake. I received a number of questions from people wanting to know how I managed to make the whipped cream on top look so beautiful. If you like to top your desserts with whipping cream ahead of time, so that you can serve them looking as beautiful as when you piped it on, here's how you do it. It's called stabilizing whipped cream.
How to Stabilize Whipped Cream
1 teaspoon unflavored gelatin (I use Knox)
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract (or extract of your choice)
Place cold water in small bowl (like a ramekin or custard cup), sprinkle gelatin over top. Allow to stand for 5 minutes. Meanwhile, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
Turn mixer on low to start beating cream. Let it run for about 1 minute. Turn mixer to high and slowly add the melted gelatin.
Continue beating cream until you reach medium-stiff peaks. Your stabilized whipped cream is now ready to use. Spread or pipe with reckless abandon. (I used this star piping tip.)
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