Whipped cream is a sweet, fluffy topping that can be used for anything from festive breakfast entrees to after-dinner desserts. While most commercially prepared whipped cream products are full of stabilizers and chemicals to keep the whipped topping firm and fluffy, homemade whipped cream can deflate quickly. A fragile mixture of air bubbles, fats and proteins, fresh whipped cream is prone to falling over or weeping--when water separates from the cream. However, adding a homemade gelatin stabilizer during the whipping process can keep your whipped topping from prematurely deflating.
Add 2 tbsp. of cold water to a shallow saucepan. Sprinkle 1 1/4 tsp. of unflavored gelatin onto the water's surface and soak for 60 minutes. The gelatin provides tasteless, invisible structure to your homemade whipped cream.
Transfer the saucepan onto the stove top over medium-low heat. Stir the water continuously until the gelatin has dissolved completely. Turn off the stove and remove the pan from the burner.
Combine 2 cups of whipping cream and 1 tsp. of vanilla extract in a mixing bowl.
Beat the vanilla and cream together with an electric mixer on medium-high for 60 seconds. Add the gelatin mixture and a 1/2 cup of confectioners' sugar to the cream. Continue beating for 2 to 3 more minutes, or until stiff peaks start to form.
Place the whipped cream in your refrigerator immediately. Store it for no longer than 24 hours.
Use 1 1/4 tsp. of unflavored gelatin for every 2 cups of whipping cream.
An alternative way to stabilize your whipped cream is to add cornstarch during the whipping process. Use 2 tbsp. of cornstarch for every 2 cups of whipping cream. The texture of the resulting whipped cream will be more gritty than if you used gelatin.
Whipped cream is extremely temperature sensitive. The cream's cell structure will start to disintegrate when exposed to room temperatures. You can revive deflated whipped cream by placing it in your freezer for 30 minutes before transitioning it to your refrigerator.
Do not over whip the cream because it may weaken its structure and turn the cream into butter.