Stabilized whip cream*** Recipe
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Category: |
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Ingredients: |
Ingredients: 1 tsp plain gelatin 2 tbsp. cold water 2 cups heavy cream 4 tbsp. confectionery sugar (or to taste) 1/2 tsp. vanilla
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Directions: |
Directions:Sprinkle 1 tsp. plain gelatin in 2 tbsp. cold water. Wait five minutes until it dissolves. Micorwave 5 to 10 seconds to liquify. Allow to cool briefly. When still liquid, add to 2 cups heavy cream and vanilla. Whip until peaks form. Add confectionery sugar. Whip until stiff peaks form. Can pipe with decorator bag and tip onto dessert...refrigerate to set gelatin (about two hours).
This is my favorite way to stabilize whipped cream and works well...five additional methods (with varying amount of stability for the whipped cream are: 2. Whip 1 c. heavy cream. Melt marshmallow by heating in microwave 5 seconds. Add to whipped cream and continue beating. Do't add sugar since already sweet. 3. Add 2 tsp. milk powder to 1 c. heavy cream. Whip. Add sugar to taste. 4. Add 2 tbsp. powdered sugar to 1 c. heavy cream. Whip. (This method doesn't hold shape well). 5. Add 2 tbsp. instant dry pudding to heavy cream, whip. Recipe states good for frosting cakes. 6. Combine 8 oz. softened reduced fat cream cheese, 1 tsp. vanilla, 1/2 tsp. almond extract...beat on medium speed till smooth. While still whipping, slowly pour in 2 cups heavy cream. Continue whipping until have stiff peaks. |
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Personal
Notes: |
Personal
Notes: Have only tried first and 4th method...first method provides good taste and holds well...fourth method collapses quickly. I asteriked the recipe as method 1 using gelatin really works and is a great option for being able to pipe whipped cream onto a dessert (especially when giving away) and not worrying about it collapsing.
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