I have used this method for a very long time. With, our ultra pasteurized cream it is the only way it works. I would like to add a hint. I am able to buy a Product, called "Whip it" by Dr.Oetker. It is a German Product and when added to your cream before whipping it will keep it from breaking down. It will literaly stay stiff in your fridge for days. I buy it at World Market/Cost Plus, but have also seen it in some of our grocery stores in the baking as well as international isles.It is a small Blue and white packet with red trim. :-) If you cann't find it, add !-2T of instant Vanilla Pudding. It gives a lovely flavor and helps to stabalize it as well.You might want to leave out the vanilla and powdered sugar though..
Perfect level of sweetness.
Dissolve 1 tsp unflavored gelatin in 1 tablespoon water, cool slightly and drizzle in cream as you are whipping it (after soft peaks form). This helps your whipped cream to stay stiff for several days.
I made strawberry shortcake and wanted a real whip cream for serving. This is just what I was looking for and will now use this any time I need whip cream. Perfection!
This was definitely PERFECT. I was planning on adding extra flavours into the mix, but after tasting it, I couldn't help but leave it as is because it tasted heavenly without anything else. Thanks!
This comes out much better and works more easily for the bag to decorate. I highly recommend this method! I used it on Chocolate pie and it looked and tasted great! I didn't use the vanilla. Have to pick up some clear vanilla that I use when I don't want the color to intefere. Jelly :)
the very best method, great post Kit thankyou!