Amazing Whipped Cream With Gelatin Recipes

STABILIZED WHIPPED CREAM WITH GELATIN

Steps:

• Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. Ensure cream is very cold as well. This will all help cream whip better.
• Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
• Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
• Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on medium speed and then increase to medium-high.
• Check on the gelatin. It should no longer be hot but still runny.
• Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. If desired, add extract and food color before the cream becomes stiff.
• Stop beating once the cream turns stiff. Do not over whip.
• Use cream to assemble cooled dessert immediately.

STABILIZED WHIPPED CREAM ICING

Steps:

• Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
• Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
• Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
• Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

CHEFS SECRET WHIPPED CREAM(STABILIZED WHIPPED CREAM)

Steps:

• 1. Chill Bowl and beaters for at least 30 minutes.
• 2. In small saucepan sprinkle the gelatin powder over the cold water and let it sit for 1 minute.
• 3. Heat water and gelatin mixture for 3 minutes on low heat while stirring continuously to dissolve gelatin completely.
• 4. Cool to room temperature.
• 5. Put whipping cream in the chilled bowl and gradually add gelatin mixture* while beating on low speed to combine well.
• 6. Beat on medium for 5 minutes.
• 7. Add confectioners' sugar and beat on high for 5 minutes until soft peaks form **.
• 8. ** If you need to pipe this whipped cream then prepare as above but continue beating until stiff peaks form.
• 9. *For flavored whipped cream, add extract or liqueur to the whipping cream when you are adding the cooled gelatin mixture.

WILTON STABILIZED WHIPPED CREAM

Steps:

• In a small pan, combine gelatin and cold water; let stand until thick.
• Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat; cool (do not allow it to set).
• Whip the cream with the icing sugar, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.