|that falling drip stayed put for hours|
The gelatin worked marvelously and I was so impressed with how the whip cream held up on each individual slice! I've seen whip cream completely dislodge itself from a bottom layer before, but that didn't happen here. I may not add gelatin every time I make whip cream, but I most certainly will in the summer months, and if I need it to sit out for a time.
Stabilized Whipped Cream
Recipe from Cook’s Illustrated Magazine
Makes 3 Cups of whipped cream (which is the perfect amount for the Chocolate Ganache Pie)
½ tsp. Unflavored gelatin
1 ½ Tbs. water
1 ½ Cups Heavy cream
2 tsp. granulated sugar
1 tsp. vanilla extract
1. In a microwave-safe bowl, mix the water and gelatin. Then, put the mixture in the microwave and microwave for 5-second increments, or until the gelatin is dissolved and clear (this took my microwave a total of 15 seconds- just watch it carefully). Put the bowl aside to cool.
2. Pour the cold cream in a large bowl, or stand mixer, and turn the mixer on low, whipping until small bubbles begin to form, then increase the speed to medium. Add the sugar and vanilla. When the beaters leave a trail in the cream, slowly pour in the gelatin mixture and then increase the speed to high and whip until soft peaks form. The whip cream shouldn’t separate for 24 hours.