Stabilized Whipped Cream With Gelatin 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 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.

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:

• 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.