Flavored Stabilized Whipped Cream

Lime-Flavored Stabilized Whipped Cream (Day 2)

I've had enough people ask me about using flavored gelatin to make stabilized whipped cream, that I finally decided to try it out today. I didn't frost anything with it--purely experimental.
I really wasn't sure how much of the powder to use, since it contains both sugar AND gelatin. I went with one and a half tablespoons, and the resulting flavor was rather faint--distinctly lime-flavored, but not strong at all. If you want to try adding another 1/2 to 1 tablespoon of gelatin powder, I would recommend microwaving the mixture after it sits and before you add the hot cream, just to make sure the sugar and gelatin completely dissolve. I don't think my gelatin and/or sugar were all the way dissolved, and you may even be able to see in my photos that there is a slight graininess.
If you like your whipped cream sweet, you'll want to either use the additional gelatin powder, and/or add 2-4 tablespoons of powdered sugar when you start whipping the cold cream, before adding the gelatin mixture. 
This recipe still needs tweaking, but I think it's safe to say, "Yes, you can use flavored gelatin powder to make a flavored stabilized whipped cream." As always, if anyone reading this tries it and has some tips, please leave a comment and let us all in on it.

I was going to wait until tomorrow to post this to see how it held up in the fridge overnight, but I ended up having a snow day today (Yay, Midwest winter weather!), so I let a bit of the whipped cream sit out for four hours (see photos below). 


Flavored Stabilized Whipped Cream Frosting
     --adapted from cdkitchen

Ingredients:

• 1 1/2 tablespoons flavored gelatin powder
• 2 tbsp cold water
• 1 cup heavy whipping cream
• 2-4 tablespoons powdered sugar (optional)

Instructions:
1. Sprinkle gelatin over cold water in small bowl to soften. 
2. Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring until dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. 
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it's done.

Makes about two cups of flavored whipped cream

Recipe is easily doubled.

Flavored Stabilized Whipped Cream at 8:00 A.M.

Same whipped cream after sitting at room temperature (69 degrees) for four hours.