I had quite a few inquiries about the topping on my pies. Most of you thought it was just regular ol' whip cream, but that is not the case. There is nothing wrong with regular whip cream, but after it sits longer than an hour, it begins to soften and eventually, the water will separate from the cream. Nasty!
For whip cream that will last for days, you have to stabilize it. It sounds complicated, but really, you just have to add one additional ingredient--unflavored gelatin. It doesn't alter the flavor at all, so don't let that worry you. This recipe results in a slightly sweetened cream which is a perfect compliment to the sweet pies and cakes it tops.
(makes enough to top one pie)
1 envelope unflavored gelatin
4 tsp cold water
1 C heavy whipping cream
1/4 C powdered sugar
1/2 tsp vanilla
dash of salt
1. In a small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat and allow to cool, but do not let it set!!!
2. In your stand mixer with the whisk attachment, whip the cream with the powdered sugar until slightly thickened. Add the vanilla and salt. Turn on low and add the gelatin to the cream. Whip at high speed until stiff. Do not over-beat or you will have quite a disaster!
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