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
WILTON STABILIZED WHIPPED CREAM
I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 2 cups (approx)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4
WHIPPED CREAM: REGULAR AND STABILIZED VERSIONS
I was without a cookbook at a friend's home and needed to remind myself how to make whipped cream, from scratch. Imagine my surprise when I saw that Recipezaar had NO recipe for not only the basic whipped cream, but for a recipe that allowed you to "stabilize" whipped cream for extended fluffiness! So, I've added both versions so I'll never be without this simple reminder, again. Both recipes come from a vintage 1940's Sunbeam Mixmaster recipe booklet.
Provided by The_Swedish_Chef
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 462.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 47.7, Carbohydrate 15.3, Sugar 11.9, Protein 3.4
WHIPPED CREAM (STABILIZED)
Put a stop to weeping whipped cream. I think this is the greatest idea since sliced bread. : ) I've doubled this recipe with the same wonderful results.
Provided by dojemi
Categories Dessert
Time 13m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 116, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 12, Carbohydrate 3.9, Sugar 3, Protein 0.9
STABILIZED WHIPPED CREAM
While searching for a cream that will hold in the fridge I came across this one. Servings are hard to determine depending on how it is to be used........as a topping or frosting.
Provided by dojemi
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 171.1, Fat 17.6, SaturatedFat 11, Cholesterol 65.2, Sodium 18.6, Carbohydrate 2.6, Sugar 1.4, Protein 1.2
GRACE'S STABILIZED WHIPPED CREAM
Make and share this Grace's Stabilized Whipped Cream recipe from Food.com.
Provided by That Napa Chicken R
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 293.3, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.1, Carbohydrate 6.5, Sugar 4.4, Protein 2
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- Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
- Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often).
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- In a small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat and allow to cool completely, but do not let it set!
- In your stand mixer with the whisk attachment, whip the cream with the powdered sugar until slightly thickened. Add the vanilla and salt. Turn on low and add the cooled gelatin to the cream. Whip at high speed until stiff. Do not over-beat. Store the finished whipped cream in an airtight container in the fridge until ready to use.
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