Stabilized Whipped Cream

This version of whipped cream lasts for several days without losing its shape or getting soupy.  I really like the stiffer texture on (and in) desserts.

Stabilized Whipped Cream

2 tsp unflavored gelatin


8 tsp cold water


2 c heavy whipping cream (very cold)


1/2 c confectioners' sugar


1 tsp clear vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves.


Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 4 cups

Cakes iced with whipped cream must be kept refrigerated. 
(This is the commercial recipe used by bakeries).

White Chocolate & Raspberry Bread Pudding

6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top

1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish. 
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt. 
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid. 
5 – Sprinkle raw sugar on top. 
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.

This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.