Stabilized Whipped Cream Corn Syrup Method Recipes
STABILIZED WHIPPED CREAM
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
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
STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
STABILIZED WHIPPED CREAM - CORN SYRUP METHOD:
Make and share this Stabilized Whipped Cream - Corn Syrup Method: recipe from Food.com.
Provided by Dee514
Categories Dessert
Time 5m
Yield 4 cups (approx)
Number Of Ingredients 3
Steps:
- In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
- Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
Nutrition Facts : Calories 422.4, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 47.5, Carbohydrate 6.2, Sugar 1.2, Protein 2.4
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