There is nothing quite like the airy, creamy goodness that a dollop of whipped cream contributes to a dessert. Unfortunately, it tends to fall and start to weep after a short time, especially during warm weather. There is a solution! This is the way pastry chefs keep their whipped cream stable, and you can very easily do the same! Here is the super-simple recipe and method. (Click on the picture above see to the how-to video!)

Stabilizer:

2 Tablespoons unflavored powdered gelatin

1/2 cup water

Place gelatin in a small, microwaveable bowl. Add water very slowly, stirring to dissolve as it is added. Place bowl in microwave and heat on high for 40-60 seconds, until very hot and gelatin has dissolved completely (mixture will become clear). Stir well and allow to cool.

To make 2 cups whipped cream:

1 cup heavy cream

2 Tablespoons confectioners sugar, passed through sieve (no lumps!)

1 Tablespoon stabilizer mixture, warm enough to be liquid, but not hot!

Beat heavy cream with whisk or whisk attachment on mixer until frothy then sprinkle in sugar while continuing to beat. When the cream begins to thicken, increase speed to high, slowly drizzle in the stabilizer being careful not to pour it onto the beater or sides of the bowl. Beat until stiff. Use immediately or store in tightly covered, odor-free container until time to serve. Leftovers (really?) will keep for up to 3 days in refrigerator, and can be frozen for later use, thaw in the refrigerator.

There will be enough stabilizer for 8 cups of heavy cream. It can be frozen for future use. If refrigerated, use within 7-10 days. Warm mixture when ready to use.