How many times have you found yourself scurrying around to whip cream at the last minute?
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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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.