Stabilized Maple Whipped Cream
Are you looking for something to jazz up those holiday deserts? Tired of of your plain old whipped cream turning into a weepy mess? I know I was. There is nothing more disheartening than making a beautiful pie and topping it with a beautiful round of whipped cream florets only to have the top of your pie like like a milky catastrophe before it makes it to the table. I originally created this recipe to serve on top of a simple apple crumb cake but once I tasted it I realized how resilient it would be with it's slightly sweet light maple flavor. Also if you freeze the remainder it works beautifully as a lightly maple substitute for ice cream to serve alongside deserts. I have since paired it with pumpkin cake, pumpkin pie, pecan pie, cinnamon strudel cake, blueberry coffee cake, cinnamon pudding, raisin bread, a vast assortment of crisps and have even used it to top my kids oatmeal as a special treat. The possibilities are truly endless.
Ingredients
2T Water
2t unflavored gelatin
2C cold heavy cream
1/4C Powdered sugar
1t Vanilla Extract
1/2C Maple syrup
The key here is to make sure your mixing bowl and mixers are as cold as possible. I stick everything I am using into the freezer for at least 15 minutes. If I am doing this at home I like to use my ice cream attachment for my stand mixer to keep everything cold for the entire time I am whipping this together. If I am traveling I have found that placing my mixing bowl in an ice bath works while I use a hand mixer.
While everything is chilling in the freezer I like to get my gelatin started so it has plenty of time to cool before it has to be added in. I just put the water in a small microwaveable bowl and sprinkle the gelatin on the top and allow it to sit for a few minutes. Once it has sat for a few minutes I pop that baby into the microwave until all the gelatin has dissolved (about 15 seconds). give it a quick stir and then just set it to the side.
Once all of my materials are nice and cold its time to start. If I am using the ice bath I go ahead and get my bowls together and pack ice around my mixing bowl. I then add just enough cold water to fill the outer bowl enough to bring it half way up my mixing bowl to really bring that chill to my mixing bowl.
I then add my heavy cream, powdered sugar, vanilla extract, and maple syrup to my mixing bowl and then whip it together on high speed until I can just see it start to hold its shape as the mixer runs through it and soft peaks form. I then turn my mixer to low and slowly add my gelatin mixture so as not to create any lumps. Once the gelatin is well combined I increase my mixer to a medium high speed until stiff peaks form.
At this point you can now use it to pipe (or frost) onto your desert or transfer to a bowl and it will keep in the refrigerator for several days. I also enjoy just popping this into the freezer to scoop out to use as a mildly sweet ice cream alongside warm deserts, The choice is yours! If you are looking for a basic plain whipped cream simply omit the maple syrup and the cream is just lovely!
Ingredients
2T Water
2t unflavored gelatin
2C cold heavy cream
1/4C Powdered sugar
1t Vanilla Extract
1/2C Maple syrup
The key here is to make sure your mixing bowl and mixers are as cold as possible. I stick everything I am using into the freezer for at least 15 minutes. If I am doing this at home I like to use my ice cream attachment for my stand mixer to keep everything cold for the entire time I am whipping this together. If I am traveling I have found that placing my mixing bowl in an ice bath works while I use a hand mixer.
While everything is chilling in the freezer I like to get my gelatin started so it has plenty of time to cool before it has to be added in. I just put the water in a small microwaveable bowl and sprinkle the gelatin on the top and allow it to sit for a few minutes. Once it has sat for a few minutes I pop that baby into the microwave until all the gelatin has dissolved (about 15 seconds). give it a quick stir and then just set it to the side.
Once all of my materials are nice and cold its time to start. If I am using the ice bath I go ahead and get my bowls together and pack ice around my mixing bowl. I then add just enough cold water to fill the outer bowl enough to bring it half way up my mixing bowl to really bring that chill to my mixing bowl.
I then add my heavy cream, powdered sugar, vanilla extract, and maple syrup to my mixing bowl and then whip it together on high speed until I can just see it start to hold its shape as the mixer runs through it and soft peaks form. I then turn my mixer to low and slowly add my gelatin mixture so as not to create any lumps. Once the gelatin is well combined I increase my mixer to a medium high speed until stiff peaks form.
At this point you can now use it to pipe (or frost) onto your desert or transfer to a bowl and it will keep in the refrigerator for several days. I also enjoy just popping this into the freezer to scoop out to use as a mildly sweet ice cream alongside warm deserts, The choice is yours! If you are looking for a basic plain whipped cream simply omit the maple syrup and the cream is just lovely!
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