Have you ever watched whipped cream collapse on a cake or other dessert, slowly sliding off the sides as it warms? It's frustrating to assemble a pretty dessert only to watch its whipped cream topping shrink and dribble away as soon as it comes out of the fridge.
Fortunately there are some easy precautions to take when using whipped cream in desserts for parties or just for when you know your cupcakes will be sitting out for a little while.
The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.
If you're sweetening your whipped cream, use powdered sugar instead of granulated; most powdered sugar has some cornstarch in it and it will have the same effect.
Cornstarch can give the cream a slightly grainy taste, however, so if you are more enterprising, try using gelatin. Soften the gelatin in a bit of warm water and stir until it dissolves, then beat into the cream before it hardens again.
• More detailed instructions for stabilizing whipped cream with gelatin
• Other tips for stabilizing whipped cream, including one that involves a melted marshmallow!
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Now this is something that always seems to happen to the point that I never even thought it could be controlled. Ahh, the joys of chemistry in the kitchen. I appreciate you sharing these tricks of the trade. I'd never even think to ask about this one.
The reason that the cream behaves this way is due to additives in the cream. I heard Jill Prescott (PBS Show Ecole de Cuisine)expound on this at some length. She bemoaned the fact that additives imped whipping and cause the cream to run. If you buy unadulterated heavy whipping cream without the carrageen it will be stiffer. Plain cream can be hard to find but some organic stores do stock it.