Problem using gelatin and whipped cream

O

oli

Well-known member
I have made this recipe before and after I have added the gelatin, I find strings of gelatin in the whipped cream. Obviously it is not blending. I don't know what I am doing wrong. I let the melted gelatin get to room temp. before adding it to the whipped cream. If I let the gelatin get any cooler it starts to solidify.

In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks.( Gelatin must be liquid but not warm when added to cream.)

Add gelatin mixture in stream, beating, and beat until it holds stiff peaks

 
I find it a tricky process too and still have mixed results. I think I tend to over whip ...

the cream before adding in the gelatin. Typically the instructions I've seen say to whip the cream to soft peaks before incorporating in the gelatin. I think that it may work better if I stopped whipping the cream just before the soft peaks formed. At least that's my current theory...

Here's a link to some good tips from Luisa_Calif. Good luck and let us know if you achieve success!

https://finerkitchens.com/swap/forum1/7720_Stabilizing_Whipped_Cream

 
Gelatin has to be more than melted--it has to be dissolved in the liquid. If you swirl

your mixture and still see little granules on the side of the pan it isn't thoroughly dissolved. Then let cool but not too much and whip it in. Ruth's advice is good also.

 
Thanks, will go with the powdered sugar. Hate having to go back to the market

because it didn't work. Have done powdered sugar before and it works well.

 
This is similar to a bourbon bavarian cream I make. But the gelatin that has bloomed in bourbon

is then added to warm egg yolks and milk in top of dbl boiler. The gelatin then melts into that mixture after only a bit of stirring. it's the heat that is effective here.

In your recipe, it seems to me that if you stir like crazy until it is completely clear then cool it just a little and add a bit of the whipped cream to it to temper it, before adding all that to all the whipped cream, that should work.

 
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