Whipped Cream That Holds Its Shape for Hours
With this simple trick, you can make whipped cream that won't slump. Say goodbye to the hassle of making it right before serving.
Whipped cream can lose its loft if you make it too far in advance. While developing our recipe for Cranberry Curd Tart with Almond Crust, we uncovered an ingenious solution: adding some of the pectin-rich filling to the topping.
Inspired by that recipe, Margaret Pesicka of Eau Claire, Wis., discovered another option—fruit jelly. The key is to add the right kind. Jellies made with low-pectin fruits such as strawberries, raspberries, and apricots are 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).
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.
Here's How To Do It
- 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.