Graces Stabilized Whipped Cream Recipes

STABILIZED WHIPPED CREAM

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.

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.

GRACE'S STABILIZED WHIPPED CREAM

Steps:

• Make Gelatin Mix:.
• Soak plain gelatin in cold water for 5 minutes.
• Dissolve by placing it in a metal bowl placed over a small pot of simmering water.
• Let cool.
• Prepare Stabilized Whipped Cream:.
• Using an electric mixer, beat cream in a large well-chilled bowl.
• Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipping cream at the sides of the bowl.
• Whip the cream until barely stiff.
• Add gelatin mis all at once to cream during whipping.
• Stop whipping when the cream forms soft peaks.
• Serve immediately or cover and refrigerate.
• Flavoring may be added (such as a small amount of mashed thickened fruit) as long as you add it before the gelatin sets up.
• Store the cake in the refrigerator until serving time!