How many times have you found yourself scurrying around to whip cream at the last minute?
How to Make Whipped Cream That Holds Its Shape for Hours
Or, you whip your cream ahead, only to find it’s slumped by the time you’re ready to serve dessert?
That’s because the cream begins to weep out liquid and lose air bubbles soon after it’s whipped. Leaving it at room temperature only exacerbates the problem.
But we’ve got a trick that gives whipped cream incredible staying power. Make it hours ahead, and it won’t let you down.
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While developing our recipe for Cranberry Curd Tart with Almond Crust, we discovered an ingenious solution: We added some of the pectin-rich filling to our whipped cream topping, which kept it billowy into the next day.
Inspired by that recipe, Margaret Pesicka of Eau Claire, Wisconsin, discovered another pectin-rich option—fruit jelly.
Desserts IllustratedPart cookbook, part handbook, Desserts Illustrated is the last word on the last (but definitely not the least) course.
Even jellies made from low-pectin fruits such as strawberries, raspberries, and apricots can work because they are typically processed with lots of added pectin so that they gel properly. A few tablespoons of such jellies can give the topping staying power (and a lightly fruity taste).
But not just any fruit jelly will do. An easy way to test if a jelly will work well? Scoop a tablespoon onto a plate—if it’s jiggly and slumps, give it a pass, but if it feels firm and holds a clean, domed profile, then you’re good to go.
How to Make Whipped Cream That Stays Lofty
Jam is the secret ingredient to stop whipped cream from slumping.
- Measure out 2 tablespoons jelly for every 1 cup heavy cream.
- Briefly microwave jelly in small bowl until just melted, 10 to 15 seconds.
- Using stand mixer fitted with whisk attachment, whip cream and 2 teaspoons sugar for every 1 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high; pour in melted jelly; and whip until stiff peaks form, 2 to 3 minutes.
- Pipe or spread cream as desired.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.