Fresh Whipped Cream That Lasts *

Abstract

Fresh whipped cream is the final touch for many delectable desserts. One issue with fresh whipped cream is that it has to be used soon after it is made, especially if it is at room temperature, or it starts to collapse into goo. This is a problem for its use in frostings or inside pastries as filler.

Whipped cream can be stabilized by adding unflavored gelatin. Stabilized whipped cream can be used at room temperature and it has a much longer life. But how much gelatin is just right? Try making some batches of whipped cream with different amounts of gelatin to see how much is best for making a whipped cream that holds up to heat and humidity. Make batches of whipped cream, using the recipe below, with different amounts of gelatin, as follows: 0 tsp., 1 tsp., 2 tsp., and 3 tsp. of gelatin. After you make them, record your observations about their consistency, appearance, etc. in your lab notebook. You'll have to figure out a way to test the stability of the whipped cream batches. You could try to use them to make an arch or a statue. Or, spread them on cupcakes and see which of the whipped creams tastes the best and holds up the longest. Consider testing them in the sunlight, at high humidity, and in other real-world situations.

Stabilized Whipped Cream Recipe

• Various amounts of unflavored gelatin
• 4 tsp. cold water
• 1 cup heavy whipping cream (at least 24-hours old and very cold)
• 1/4 cup confectioner's sugar

1. Combine gelatin and cold water in a small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves.
2. Remove from heat and cool slightly.
3. Using an electric beater, whip cream and sugar until slightly thickened.
4. While beating slowly, gradually add gelatin to the whipped cream mixture.
5. Whip at high speed until stiff peaks form.

Yield: 2 cups

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