Soft and silky smooth, whipped cream is the perfect finishing touch to many desserts. A dollop of the pillowy white stuff on top of a Chocolate Banana Cream Pie, for example, adds flavour as well as making any dessert look spectacular!

However, whipped cream is a time-sensitive treat. As you whip the cream, air is incorporated into it. The fat molecules in the cream support the air pockets, giving whipped cream its light, fluffy texture. Over time, these air pockets deflate causing the cream to collapse and weep out liquid, resulting in a watery mess. If you’ve ever kept whipped cream overnight in the fridge, you will have seen this before.

To prevent this from happening, stabilize the whipped cream by adding a little gelatin! For 1 cup of whipping cream (35%), use 1 tsp unflavoured gelatin dissolved in 2 tbsp water.

Add water to small saucepan; sprinkle gelatin over top. Let sit for 5 minutes. Cook over medium heat until just dissolved, about 1 minute; set aside to cool. In large bowl, beat cream until soft peaks form. Beat in gelatin mixture and any icing sugar (if using) until stiff peaks form.

The stabilized whipped cream, if refrigerated, will keep for about 24 hours without collapsing or falling, and is ideal for spreading on this Praline Caramel Mousse Cake!

Can't get enough whipped cream? Check out our tips on how to make whipped cream!