How do you make the whipped cream stay firm and not melt?

I've heard something about adding jello to it. Is it true? I need to take the cake to my brither's house (it's a 30 minute ride) and I don't want it to be destroyed meanwhile.:)


Thank you for your helpHow do you make the whipped cream stay firm and not melt?
CLARIBEL'S STABILIZED WHIP CREAM





1 tsp. plain gelatin


2 tbsp. cold water


1 c. whipping cream


3 tbsp. powdered sugar


1/2 tsp. vanilla





Add gelatin to cold water in small pan. Set this over boiling water until it is clear. Do not stir. Cool to room temperature. Meanwhile whip the cream until it is medium thick. Pour gelatin mixture into the center of cream while mixer is going. Pour in the gelatin all at once and continue beating. Add powdered sugar and vanilla. Beat until cream stands in stiff peaks. Use as frosting for cakes or dessert decoration. How do you make the whipped cream stay firm and not melt?
The following will stabilize the whipped cream.





Soften 1 teaspoon (that is less than a full envelope) of gelatin in 2 Tablespoon cold water for five minutes. Heat this gently until gelatin melts. This melts quicky on the stove. Add the melted gelatin mixture to one cup whipping cream, whisking so that the gelatin and cream are well combined but not whipped. Chill the cream mixture at least one hour.





Add 3 T powdered sugar and 1/2 t. vanilla to the cream mixture and whip with an electric mixer until the cream is very thick and holds its shape. The cream will stiffen further upon refrigeration once you have iced the cake or just holding it for piping, etc.



Not sure if this will help, but here is a sure fire recipe for fluffy Meringue frosting:





* 陆 cup plus scant 2 tablespoons sugar


* 3 tablespoons water


* 3 large egg whites, at room temperature


* Heaping 录 teaspoon cream of tartar


* Generous 录 teaspoon vanilla extract


* Pastry brush





Place 陆 cup of sugar and the water in a small pot. Stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally.





Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Turn down heat to simmer gently.





Meanwhile, place the egg whites into a clean, grease-free mixing bowl. Using balloon whip attachment to standing mixer, whip until frothy on low speed.





Add cream of tartar and turn speed up to medium high.





When soft peaks form, gradually add remaining 2 tablespoons sugar.





Continue whipping until stiff, glossy peaks form.





Bring the sugar-water mixture to a rapid boil and cook until it reaches 248掳 to 250掳.





As syrup cooks, look for visual clues to assess temperature. At first, it will be thin with many small bubbles over the surface. The water will begin to evaporate and the mixture will become thicker. The bubbles get larger and sticky and pop more slowly. At this point the syrup looks thickened, but it has not begun to color. If you drop a bit of the syrup into a glass of cold water, it will form into a ball. This is the firm-ball stage, and it means the syrup is ready.





Pour a thin, steady stream over meringue, without pouring any on the rotating whip or the sides of the bowl.





Whip meringue on high speed until cool to the touch.





Beat in vanilla.





Frosting is ready to use.









i've never heard of adding jello but I like to add powdered sugar. Its the main ingredient in pretty much all frosting's and what keeps the frosting a good consistency. ie: not melting off the cake. I'd say just add at least a cup of sifted powdered sugar.
Here's the recipe I use and never have a problem with it.





1 cup of heavy cream.


1/2 cup of sugar


1 tsp vanilla





Beat the cream with a mixer until it's stiff. Add the sguar and the vanilla and beat it until mixed together.
I would take the whipping cream and assemble it at their house.





I have heard of adding vanilla pudding but have never done it myself.





Make sure bowls, mixers, and spoons are icy cold when you start - it keeps the whipped cream better.
I would wait until I got to my brother's house to do the whip cream.





Honestly, that I believe would be the best idea. I'd opt not to add anything but to whip it until it is stiff and add the flavoring and powered sugar.