Stabilized Whipped Cream for frosting
- locreations1
- Jul 26, 2015
- 1 min read
Stabilized Whipped Cream for frosting
Stabilizer Recipe
Ingredients
Plain Powdered Gelatin 1 teaspoon
Cold Water 1-1/2 tablespoons
Boiling Water 1-1/2 tablespoons
Instructions
Bloom the gelatin in the cold water.
Let stand about 5 minutes.
Add the boiled water to the gelatin mixture and stir to dissolve.
Use immediately in the recipe below
Stabilized Whipped Cream Recipe
Yield: 3¾ Cups If your stabilizer starts to get gelatinized while you prepare the whipped cream, you simply rewarm in a microwave or on the stove top gently to melt.
Ingredients
2 cups Heavy Cream
¼ cup Granulated or Confectioners Sugar (adjust to taste if you like sweeter or less sugar)
The entire stabilizer recipe from above
Instructions
First prepare the gelatin stabilizer from above. reserve.
Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
Whip to soft - medium peaks and then add the melted stabilizer all at once (see video demo)
Continue to whip for a few seconds longer until desired consistency.
Use immediately on your cakes and desserts
Notes
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
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