How To Stabilize Whipped Cream Recipe 455

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.

HOW TO STABILIZE WHIPPED CREAM RECIPE - (4.5/5)

Steps:

• Method 1: Add nonfat dry milk powder to heavy cream before whipping it. The ratio should be two teaspoons of milk powder for every cup of cream. Whip the mixture until stiff peaks are formed. This method is typically used for dip recipes. Method 2: Sprinkle 1 teaspoon of plain gelatin into 2 tablespoons of cold water. Let the mixture sit for 5 minutes to allow the gelatin to absorb the water. Place the mixture on top of a double boiler. Stir over low heat until it is completely dissolved. Or microwave 5-10 seconds and allow to cool. Allow the mixture to cool to room temperature, but not get completely cold. The gelatin mixture should still be in liquid form. In a bowl, whip 2 cups heavy cream until it is barely stiff. Add the cooled gelatin to the cream in a steady stream, while continuously stirring. Whip the gelatin into the cream until soft peaks are formed. Method 3: In a bowl, whip 1 cup of heavy cream until it forms soft peaks. Melt a marshmallow by heating it in the microwave for about 5 seconds. Add the melted marshmallow to the whipped cream, and continue whipping until stiff peaks are formed. Since the marshmallow would add sweetness to the whipped cream, this method is best used for sweet dessert dishes. Method 4: Add 2 tablespoons of powdered or confectioners' sugar into 1 cup of heavy cream. Beat the cream until soft peaks are formed. Aside from stabilizing the cream, the powdered sugar also adds sweetness to it, which is perfect for sweet desserts. Method 5: Add 2 tablespoons of instant dry vanilla pudding mix to heavy cream. Beat the cream until soft peaks are formed. Use the whipped cream as frosting for cakes. Aside from stabilizing the cream, the instant dry vanilla pudding mix also adds flavor to it. Method 6: Add 1/2 cup mascarpone cheese to heavy cream when whipping. Tips: Ensure that the beaters and bowl used for whipping the cream are cold, in order to stabilize the cream properly. A way to do this is to place them in the freezer for 15 minutes before whipping the cream. A chilled stainless steel bowl works best for stabilizing whipped cream. Store desserts with stabilized whipped cream in the refrigerator if they will not be served immediately, as even stabilized whipped cream may collapse if left outside on warmer days.

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.

EASIER STABILIZED WHIPPED CREAM

Steps:

• Put all the ingredients in a large mixing bowl.
• Mix on low speed until ingredients are combined.
• Mix on high speed until soft peaks form, scraping sides of bowl often.
• Store tightly covered in the refrigerator for up to 3 days.