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Whether you need wilt-free frosting for a cake or cupcakes, you need a topping that will last, you plan to make layered parfaits … Stabilized Whipped Cream is a wonderful recipe to have on hand. The best part of this version is that it’s made without refined sugar. You can make this recipe with stevia and/or honey, so it’s Primal, Keto, Low Carb and GAPS diet-friendly.
Paleo, Keto, Low Carb and GAPS Desserts
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 Keto creme fraiche, nut-date crumble, sprouted nuts and more.
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.
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 voluminous. This method works great for layer cakes, cream pies, cupcakes, 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.)
Stabilized Whipped Cream (Frosting)
Stabilized Whipped Cream (refined sugar-free; uses stevia and/or honey)
Equipment
- beaters
- bowl
Ingredients
- 2 cups heavy whipping cream preferably grass-fed and organic; use fully cultured sour cream for GAPS diet, such as Nancy's brand or lactose-free, organic Green Valley
- 1/4 cup filtered water room temperature
- 1/4 cup honey optional, or pure maple syrup
- 1 teaspoon 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
- Pour the water into a small saucepan. Sprinkle the gelatin evenly over its surface.
- 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.
- Pour cream into a chilled bowl, blender, or food processor.
- 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 to 4 minutes with a hand-held mixer. (For GAPS version, whip sour cream until it's loose (not stiff from the tub), about 20 seconds.)
- 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.
- Stop beating the cream when it is whipped beautifully, and before it becomes butter.
- 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.
Nutrition
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, and they even test for pesticide residue. (Use code BEAUTIFUL10 at check out for 10% off your entire order.)
thesustainablehome says
Reblogged this on My Atkins Journey and commented:
A little vanilla, eat it with a spoon! lol
linda spiker says
What a great idea! Gelatin for the win again!
Megan Stevens says
Yes, good point, Linda! 😉
nilou says
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 says
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!
Jamie says
If piping on to cupcakes, how far ahead can this be done?
Megan says
Hi Jamie, you can pipe in the morning to eat later that afternoon or evening.