Wilt-free Whipped Cream

Megan Treats, Whole Food Recipes 5 Comments

At our gut-healing cafe in Eugene, Oregon what one item flies out the door almost as fast as bone broth and bone broth soups?

Parfaits!

It’s no wonder: these beautiful layered desserts are all topping!  For anyone who loves decadence, (and that’s me), parfaits give us permission to eat a whole bowl-full of the rich stuff: maple syrup ganache, honey-sweetened compote, fresh local berries, grass-fed egg yolk-rich custard, peppermint whipped cream, vanilla bean creme fraiche, nut-date crumble, sprouted nuts.

They all get layered, depending on the parfait flavor, and eaten with a spoon!  We may also layer in some lovely grain-free, sugar-free cookies, brownies, chocolate cake, scones or shortbread; but invariably the rich toppings play the key role, visually, texturally and flavor-wise.

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One conundrum develops: how to keep the whipped cream from collapsing?  Once again gelatin plays the silent supporting role, literally and figuratively.  Today I’ll share my recipe for keeping your whipped cream bloomy and voluminous.  This method works great for cream pies too, anywhere you want whipped cream that will last and that won’t wilt!

At our "gut-healing cafe" in Eugene, Oregon what one item flies out the door almost as fast as bone broth and bone broth soups? Parfaits! It's no wonder: these beautiful layered desserts are all topping! For anyone who loves decadence, and that's me, parfaits give us permission to eat a whole bowl-full of the rich stuff: maple syrup ganache, honey-sweetened compote, fresh local berries, grass-fed egg yolk-rich custard, peppermint whipped cream, vanilla bean creme fraiche, nut-date crumble, sprouted nuts all get layered, depending on the parfait flavor, and eaten with a spoon! We may also layer in some lovely grain-free, sugar-free cookies, brownies, chocolate cake, scones or shortbread; but invariably the rich toppings play the key role, visually, texturally and flavor-wise. One conundrum develops: how to keep the whipped cream from collapsing? Once again gelatin plays the silent supporting role, literally and figuratively. Today I'll share my recipe for keeping your whipped cream bloomy and voluminous. This method works great for cream pies too, anywhere you want whipped cream that will last and that won't wilt!

As a side note, be sure to use grass-fed, organic cream.  Grass-fed, organic cream provides guilt-free pleasure AND helps to support a worthy farm that’s doing animal husbandry, human nutrition and sustainable farming right.  (When cows eat grass you get the correct omega-3:omega-6 ratio in your food. See my article on this topic, Conventional Dairy (and Meat) Products, to understand the importance of avoiding American conventional dairy.)

Wilt-free Whipped Cream {with Sustainably-Sourced Gelatin}

Wilt-free Whipped Cream {with Sustainably-Sourced Gelatin}

Ingredients

  • 2 cups heavy whipping cream, preferably grass-fed and organic
  • 1/4 cup filtered water, room temperature
  • 1/4 cup local raw honey or pure maple syrup (optional)
  • 1 tsp. gelatin, (sustainably-sourced gelatin is recommended with a link below)
  • *flavor options- 1/8 tsp. peppermint oil, citrus oil, or 1 tsp. vanilla extract (the strength of different peppermint oil brands will vary; so start with 1/8 tsp., to taste; and add more if needed)
  • *flavor variations- use Matcha green tea powder dissolved in the water, 1-2 tsp., to taste, strong, black coffee in place of the water, a favorite liqueur in place of the water, or whisk 1 T. cocoa into the water until it's fully dissolved

Instructions

  1. Pour the water into a small saucepan. Sprinkle the gelatin evenly over its surface.
  2. Over low heat constantly stir the water until it begins to steam and the gelatin becomes clear and fully dissolved. Do not simmer. Add optional sweetener and stir briefly. Set aside.
  3. Pour cream into a chilled bowl, blender, or food processor.
  4. Using a hand-held mixer or food processor, beat the cream just until the soft peaks begin to form; times will vary depending on your equipment, up to 3-4 minutes with a hand-held mixer.
  5. When soft peaks are forming and the whole mass is happily volumizing, slowly pour the gelatin water in at one side of your bowl, whisking the stream of liquid into the body of your rising cream.
  6. Stop beating the cream when it is whipped beautifully, and before it becomes butter.
  7. It is now ready to use on top of pie, layered in parfaits etc. Or chill it for a short period to stiffen it a bit more for a purpose like piping it.
http://eatbeautiful.net/2014/08/13/stiffened-whipped-cream-with-gelatin-sustainably-sourced/

I am excited to share Perfect Supplements’ Gelatin. It’s my favorite gelatin because of its grass-fed sourcing. They’re an excellent company that fully discloses where and how (100% of the time!) their cows roam on green pastures.

  • Reblogged this on My Atkins Journey and commented:
    A little vanilla, eat it with a spoon! lol

  • linda spiker

    What a great idea! Gelatin for the win again!

  • Megan Stevens

    Yes, good point, Linda! 😉

  • nilou

    What a great idea! Have you tried this with coconut cream? We use a lot of whipped coconut cream around here, and it wilts even faster than dairy cream.
    And what about blooming and dissolving the gelatin in cream, so as not to water down the finished product product?

  • Megan Stevens

    Hi and yes, I have done this successfully with coconut cream. The difference is that more fat needs to be added in. I add coconut oil when I make whipped coconut cream, and gelatin. I need to go looking around, lol, in our cafe kitchen where I have scrawled down the recipe. BUT I got this tip from The Nourishing Gourmet. I took her tips and figured it out from there. So here’s that link: http://www.thenourishinggourmet.com/2013/05/how-to-make-heavenly-coconut-milk-whipped-cream-with-an-isi-dispenser.html Cheers!