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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