One of my favorite things after Thanksgiving weekend is continuing to nibble on the leftover pie. Yes, we always have leftovers because I make sure to make a few extra pies just for leftovers. But one of the keys for me is to also have a good bit of cream to go with my pies.
When it comes to topping pies many people reach for spray bottles or non-dairy creamer options, but I prefer the rich flavors and mouth feel of real whipped cream. The trouble with real whipped cream is that traditionally you would whip it good and get a lovely cream, but within about 30 minutes the cream would fall and forget about keeping it whipped for more than a day or two.
Well, solving the problem of fallen whipped cream is one of the easiest uses of E-Z Gel ever. When I whip my cream I add 1-2 teaspoons of E-Z Gel to the mix. This addition of starch helps to stabilize the whipped cream and makes it possible to pipe whipped cream on pies early with beautiful results. As well the whipped cream stays good in the fridge for an additional 3-5 days. I can attest to this because it’s currently Tuesday and I’m still eating the pumpkin cake and whipped cream I whipped on Saturday! Admittedly, the cream isn’t quite as pretty after a few days in the fridge, but it’s still light and airy, sweet and rich…perfect.
E-Z Gel Whipped Cream
1 pint whipping cream
1/2 cup powdered sugar (to taste)
1/4 teaspoon salt
1 teaspoon vanilla
1-2 teaspoons E-Z Gel
Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Whip until thick and creamy. Store uneaten whipped cream in the refrigerator for up to 5 days.