Chefs Secret Whipped Creamstabilized Whipped Cream Recipes

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CHEF'S SECRET WHIPPED CREAM RECIPE



Chef's Secret Whipped Cream Recipe image

Read on to find out how to make the sweetest, creamiest, fluffiest whipped cream recipe ever. Our Chef's Secret Whipped Cream Recipe is a great topping.

Provided by My Food and Family

Categories     Baking Ingredients

Time 30m

Yield Makes 1 quart or 32 servings, 2 Tbsp. each.

Number Of Ingredients 4

1 env. KNOX Unflavored Gelatine
1/4 cup cold water
2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Refrigerate small mixing bowl at least 15 minutes to chill.
  • Meanwhile, sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Cool to room temperature.
  • Place whipping cream in chilled bowl. Gradually add gelatine, beating with electric mixer on low speed until well blended. Beat on medium speed 5 minutes or until thickened. Add sugar; beat on high speed 5 minutes or until soft peaks form.

Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 5 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 2 g, Protein 0 g

STABILIZED WHIPPED CREAM



Stabilized Whipped Cream image

This easy stabilized whipped cream makes the perfect topping for a cream pie or shortcake, and it takes just a few extra seconds of your time.

Provided by Diana Rattray

Categories     Dessert     Ingredient

Time 11m

Number Of Ingredients 5

1 teaspoon gelatin (unflavored)
1 tablespoon water (cold)
1 cup heavy whipping cream (cold)
4 tablespoons confectioners' sugar (sifted)
1 teaspoon vanilla extract (or another flavoring)

Steps:

  • Gather the ingredients.
  • Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
  • Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
  • Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar . Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
  • While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.

Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 9 mg, Sugar 5 g, Fat 11 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 g

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