Monday, July 30, 2012

Stabilized Whipped Cream


This version of whipped cream lasts for several days without losing its shape or getting soupy.  I really like the stiffer texture on (and in) desserts.
Stabilized Whipped Cream
2 tsp unflavored gelatin

8 tsp cold water

2 c heavy whipping cream (very cold)

1/2 c confectioners' sugar

1 tsp clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves.

Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 4 cups
Cakes iced with whipped cream must be kept refrigerated. 
(This is the commercial recipe used by bakeries).

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