There's no need to resort to frozen whipped topping because you don't have time to make real whipped cream. You can make this whipped cream a day in advance. Or, just freeze stabilized or regular whipped cream in serving size portions on a wax paper lined baking sheet.
A little unflavored gelatin is all you need, and it just takes an extra few seconds of time.
This recipe is easily multiplied for pie toppings or larger desserts.
- 1 teaspoon gelatin (unflavored)
- 1 tablespoon water (cold)
- 1 cup heavy whipping cream (cold)
- 3-4 tablespoons sugar (confectioners,' sifted)
- 1 teaspoon vanilla extract (or another flavoring)
- Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
- Put the unflavored gelatin in a microwave safe bowl or 1-cup measure. Add the 2 tablespoons of cold water and let stand for 5 minutes, until very thick.
- Put the thickened gelatin in the in the microwave.* Microwave the gelatin until the gelatin dissolves and becomes liquid, about 7 to 10 seconds. I check after 5 seconds, then check it every few seconds until it is completely liquified.
- Pour the cream into the mixing bowl. Beat the cream with an electric mixer on high speed until it begins to thicken; beat in the confectioners' sugar. Add the vanilla or other flavoring and continue beating until thick, but not quite to the soft peak stage.
- While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired.
*You could also heat the gelatin in a small bowl over simmering water.
Tip: You can freeze this whipped cream (or any whipped cream) in serving-size portions. Just line a baking sheet with wax paper and pipe or spoon the portions onto the paper. Put in the freezer until frozen, then transfer to a container and store in the freezer.