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?

whipped cream

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4 Comments

Sarah P. October 26, 2011
I use powdered sugar to top cream pies with no problem at all!
 
Regine October 26, 2011
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.
 
sdebrango October 26, 2011
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/11619_whipped_cream_frosting
 
drbabs October 26, 2011
http://www.food52.com/recipes/14500_nancy_silvertons_whipped_cream

Here's Kristen's article about it:
http://food52.com/blog/2553_nancy_silvertons_whipped_cream
 
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