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Jan 1, 2004 10:42 AM

How can I thicken fresh whipped cream for topping on a pie?

  • r

Happy New Year Everyone!
Just made a chocolate cream pie and want to top it with fresh whipped cream. How can I thicken the cream so it will stay firm? Can I use knox gelatin and how or what else can I do? Thanks,Richie

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  1. A hint from Marion Cunningham on - I haven't tried it, but Ms. Cunningham should know-and it sounds better than gelatin anyway.

    833. To stabilize whipped cream, add 2 tablespoons of nonfat dry milk to every cup of whipping cream before you whip

    1. s

      In some German shops and regular grocery stores in large cities, there is a product by Dr. Oetker. It's in a small package of three - usually located in the baking section. Sorry I don't remember the name of it. It works beautifully. The Germans use it in all their cakes with whipped cream.

      1 Reply
      1. re: shoo-bee-doo

        That is Whip It a whipped cream stabilizer. Excellent Product.

      2. My girlfriend adds a little bit of sour cream -- not sure how much -- but not enough that you can taste it. It seems to do a great job...

        1. Thanks for the tips! I went to a waffle-off today at a friend's house (they supply the batter; you bring the topping and assemble for tasting/judging by everyone else). Great idea for a fun party. My contribution was way outside my comfort zone, but why not? Homemade butterscotch - amazingly easy to make - served over belgian waffles with cognac, bananas and whipped cream. In the running, even if not a winner. For my whipped cream, I added about 1 T nonfat dry milk, 1t sugar, and 1/2 t vanilla. Whipped it ferociously with a vintage 1940s hand mixer and transported it in a semi-chilled, semi-insulated pottery bowl. Held up amazingly for the few hours it needed to, and was really tasty! But who knows; maybe next time I'll leave off the whipped cream and try flambeing...