Martha Stewart's Tip For Longer-Lasting Whipped Cream

There isn't much Martha Stewart doesn't know when it comes to cooking, baking, and entertaining. The lifestyle guru got her start in the late 1970s when she started her catering business, and that simple venture evolved and has grown into her media empire we all know and admire. She's a busy woman. But what keeps us talking is how Stewart is constantly serving up tips and tricks to help us in pursuit of our own culinary excellence. 

To wit, the cookbook author's encyclopedic knowledge is something to soak-in. She revealed the key to a perfect martini starts with it being "icy cold." Stewart's one-pan pasta deserves its fame for both its ease and its taste. And when it comes to elevating the taste of a fruit crostata, Stewart uses a simple glaze made from her own apricot preserves. However, when it comes to topping your pies and crostatas, its her tip for longer-lasting whipped cream that has us salivating. 

Stewart says if you want to ensure those beautiful creamy peaks don't melt into a puddle, you may want to try her solution for stabilizing your whipped cream with a simple byproduct from quince. What is quince and how does it work with whipped cream?

It should be noted that whipped cream is more than a mere topping for berries, desserts, delicious milkshakes, and favored espresso drinks. Some would argue its creamy texture and sweet taste are an integral part of the experience of eating and drinking them. Whipped cream starts as heavy cream that is beaten into what looks like a light and fluffy vanilla ice cream until it is twice the volume you started with. It can be sweetened with soft, powdery confectioner's sugar and flavored with a little vanilla extract. 

However, if you want to keep your whipped cream fluffy and light as air, Martha Stewart told Food & Wine she recommends adding sweetened quince syrup to it. Stewart only need walk out to her garden to find this fruit that may resemble a pear in appearance, but its taste doesn't compare. In fact, in order to eat this fruit, you must first cook or poach it. As you poach it, a syrup is formed and you don't want to toss it. Instead, Stewart suggests adding it to your whipped cream to help it stay fluffy longer.

But beware. Quince syrup may impart a delicate but fruity or floral hint to your topping, so experiment to make certain you like the flavor. Quince syrup is not the only ingredient you can use to stabilize your whipped cream. A thick sugar syrup will do the same thing while improving the whipped cream's appearance..