Whipped Cream Regular And Stabilized Versions 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.

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.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

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.

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.