How can I stabilize fresh whipped cream? I make a layer cake w/ whipped cream but I'd like to make it a day in advance...suggestions?

Barbara is a trusted source on General Cooking.

added over 1 year ago

http://www.food52.com/recipes...

Here's Kristen's article about it:
http://food52.com/blog...

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Suzanne is a trusted source on General Cooking.

added over 1 year ago

drbabs is right Nancy Silvertons whipped cream is fantastic. Here is another option I make a whipped cream frosting here is the link. I have made it a day in advance and it holds up beautifully:
http://www.food52.com/recipes...

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This is my version from "Baking with Rose."

Gelatin Stabilized Whipped Cream
From Baking with Rose

Will hold 8 hours outside at 75 degrees

9 tbsp powdered sugar
3 tsp gelatin
3 cup heavy cream
11/2 tsp vanilla

Combine sugar and gelatin and gradually stir ¾ cup of the cream. Bring to a boil, stirring constantly. Cool to room temperature. Be careful not to let cool to the point that mixture is starting to gelatinize. If that happens, you may see little balls of gelatine in the finished product. Beat remaining cream till u see beater marks, then add gel mixture and beat to stiff peak.

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Sarah Plumley added over 1 year ago

I use powdered sugar to top cream pies with no problem at all!

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