I do have to admit to you all (my dear readers) that sometimes I don’t make my pies fresh from scratch for Thanksgiving. Hiland uses no preservatives in the heavy whipping cream and always tastes fresh. I like the Hiland brand because it’s local and easy to find in our grocery stores. I always start my whipped cream out with high quality heavy whipping cream. Maybe it won’t get THAT much attention, but real whipped cream does always foster some mmms and ahhs. I am sure they’ll be saying, “She must use magic! I’ve never seen a more beautiful whipped cream!”. ***I can just imagine everyone talking about this whipped cream this Thanksgiving. There is no taste difference at all which means that your guests will be left wondering how you made such an amazing whipped cream that doesn’t deflate in 10 seconds!
In fact, the only difference between stabilized whipped cream and a typical recipe for whipped cream is the secret ingredient (well maybe not so secret now) which is gelatin! You only need a tiny amount to make a big difference in your whipped cream desserts. The best part is that it takes only 4 simple ingredients that you can easily find at most grocers. I like to make a big batch ahead of time for holidays such as Thanksgiving. This recipe for stabilized whipped cream is delicious and will hold it’s shape for up to 24 hours. Real whipped cream is always the best for topping cakes, pies and ice cream! Just like that first experience with real whipped cream stabilized whipped cream is just as heavenly! Once I tried it I knew that I could not go back to the fake kind or the canned kind. It tasted just like ice cream only lighter and somehow richer. I’m talking about the REAL stuff that wasn’t bought at a store. I still remember the first time I tried homemade whipped cream. This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own.
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