Stabilized Whipped Cream Corn Syrup Method Food

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.

MAKE-AHEAD WHIPPED CREAM

Steps:

• Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form. Transfer to a shallow baking dish or pie pan and spread out into an even layer. Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.
• To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.

STABILIZED WHIPPED CREAM - CORN SYRUP METHOD:

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.

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.

MASCARPONE STABILIZED WHIPPED CREAM

Steps:

• Whip the cream in a cold bowl with chilled beaters until fairly thick. Stop the mixer and add the cold mascarpone to the bowl. Continue whipping until thick and peaks form. Add sugar 1 tbsp at a time until the mixture is sweet enough for you. I usually add about 2-4 tbsp of the sugar.

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.