Graces Stabilized Whipped Cream Food

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.

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

Steps:

• Soak plain gelatin in cold water for 5 minutes.
• Dissolve by placing it in a container over a small pot of simmering water.
• Allow to cool.
• 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 whipped cream at the sides of the bowl, continuing to whip as you do.
• Whip the cream until barely stiff.
• Add melted and cooled gelatin all at once to cream during whipping.
• Stop whipping when cream forms soft peaks.
• Finish beating with whisk to adjust consistency.
• Serve immediately or cover and refrigerate.
• TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
• For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
• For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
• Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

STABILIZED WHIPPED CREAM FROSTING

Steps:

• Whip the softened cream cheese until lump-free and smooth. Scrape the bowl in between if needed.
• Scrape the bowl before adding the cream. Whipping continuously add the measured cream little by little. (Refer video)
• Once the cream is added; add the icing sugar. Remember to whip the cream continuously while adding sugar.
• Now that even the sugar is added; add your desired flavouring and colour and whip until stiff peaks.
• Your cream and delicious whipped cream frosting is now ready.

WHIPPED CREAM (STABILIZED)

Steps:

• Put water in a small pan.
• Add gelatin.
• Set pan over a pot of boiling water.till it becomes clear.
• DO NOT STIR.
• Cool to room temperature.
• Whip cream to medium thickness.
• Pour gelatin in the center of cream while still whipping.
• Add sugar and vanilla.
• Beat till stiff peaks form.

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.

WHIPPED CREAM: REGULAR AND STABILIZED VERSIONS

Steps:

• Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in their, too. (If using the gelatin, see separate directions below.).
• Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
• Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over!
• Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
• When stiff peaks have formed, add extract and blend only until combined, about 10 seconds.
• Directions for stabilized whipped cream:.
• This is the recipe that you use for cakes and other desserts that are not going to be eaten completely in one setting yet you still need a whipped cream topping that won't run or fall flat.
• Have all of your equipment, whipping cream and powdered sugar chilling in the refrigerator.
• Soak 1 teaspoon of unflavoured gelatin in 1 tablespoon of cold water for 5 minutes. It will set up "hard" or thick! Reserve 1 tablespoon of whipping cream to add to the gelatin.
• Attach cold beaters to mixer and add the chilled whipping cream to the cold bowl. Start at the lowest setting to avoid cream splashing outside of the bowl!
• Microwave the hardened gelatin with the reserved tablespoon of whipping cream ONLY until it becomes liquified and warm. Stir to make sure that it is lump-free. Very slowly, add a thin stream of this liquid to the cream that is being whipped in the bowl.
• Increase speed to medium-high and beat until soft peaks form. Increase speed to high and slowly add the sifted powdered sugar. Beat until stiff peaks form. Add whichever extract you prefer and beat only until combined, about 10-15 seconds.
• This whipped cream can be piped and holds it's form beautifully on desserts that depend upon a "set" whipped cream.