How to Keep Whipped Cream Desserts from Melting
Keep it silky, not soupy!
Whipped Cream Frosting
There's nothing quite as satisfying as biting into a dessert made with fresh whipped cream. The airy, silky cream can make simple things like strawberries seem indulgent enough for even the highest royalty.
However, there's just one problem—whipped cream deflates quickly and easily, so in just a few hours, your dessert can go from opulent to lackluster. The best solution to this conundrum is also the simplest one.
Gelatin or Packaged Stabilizer
To stabilize your fresh whipped cream and help it hold up to hours of partying, whip powdered gelatin, or specially formulated stabilizer into the cream. Though there are other methods to keeping your whipped cream from melting into a mess, these are the only ones that allow it to hold its shape for long periods of time without altering the texture or taste.
Use gelatin or whipped cream stabilizers like "Whip It" to help your cream stay silky, not soupy for up to three days in the fridge. After three days, it's best to toss it out (stabilized or not) because it's a fresh dairy product and will go sour.
If you don't have the previous options on hand, you could use cream of tartar. Cream of tartar has a tangy flavor and is most often added to lemon meringue pie or snickerdoodles, but that flavor will also be very apparent in your whipped cream if you use it.
Another solution is xantham gum, which can help whipped cream hold shape for up to one week; however, it also thickens the cream much more than desired.
Other substitutes include powdered sugar, flour, and cornstarch, but you'll encounter the same options as above with these additions.
Hungry for more? Check out this Kitchen Hack: Make Whipped Cream Without a Whisk.