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Whipping Cream Icing
- Thread starter julieinva
- Start date
Stabilize with unflavored gelatin. I posted a method earlier--see link.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3681
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3681
luisa_calif
Well-known member
Stabilizing Whipped Cream
Stabilizing Whipped Cream
Stabilizing whipped cream gives it a firmer texture and allows it to be used as piping for a decorative border on a cake, prevents it from weeping, and stops it from deflating when mixed with juicy ingredients, such as strawberries and raspberries. Follow instructions below to stabilize whipped cream.
1. Soak 1/2 teaspoon of plain gelatin in 1 tablespoon of cold water for 5 minutes.
2. Place the gelatin and cold water in a heat resistant container and set in a small pan of very hot water just until the gelatin is dissolved. If heating on a stove, do not allow the gelatin to boil.
3. After gelatin has dissolved, set it aside to cool. Allow it to cool to about body temperature. Note: if the gelatin is too hot it will deflate the whipped cream when it is added and if it is allowed to cool too much it will thicken too much and not incorporate into the cream.
4. Follow instructions above for whipping the cream. Add the gelatin after the sugar and flavoring has been whipped in but before the cream forms soft peaks.
5. Once the gelatin is incorporated in the whipped cream, beat until cream forms soft peaks, and then stop beating with the electric mixer. Finish whipping with a wire balloon whisk to bring the cream to the desired consistency.
6. If the whipped cream is to be spread on a cake or dessert, use immediately because it will set quickly and become difficult to spread.
Using gelatin to stabilize whipping cream can be a problem if not done properly. Some other methods that can be used to help stabilize the whipped cream are shown below:
* Add 2 teaspoons of nonfat dry milk to one cup of cream before whipping.
* Add 1 teaspoon of light corn syrup to one cup of cream before whipping.
* Use powdered sugar instead of granulated sugar when sweetening. Powdered sugar generally contains cornstarch which helps stabilize the whipped cream.
* Incorporate a melted marshmallow into the whipped cream towards the end of whipping.
* Use a commercial type stabilizer that binds the liquid parts of the cream, helping to stabilize it. One of the types available is Dr. Oetker's Whip It.
Stabilizing Whipped Cream
Stabilizing whipped cream gives it a firmer texture and allows it to be used as piping for a decorative border on a cake, prevents it from weeping, and stops it from deflating when mixed with juicy ingredients, such as strawberries and raspberries. Follow instructions below to stabilize whipped cream.
1. Soak 1/2 teaspoon of plain gelatin in 1 tablespoon of cold water for 5 minutes.
2. Place the gelatin and cold water in a heat resistant container and set in a small pan of very hot water just until the gelatin is dissolved. If heating on a stove, do not allow the gelatin to boil.
3. After gelatin has dissolved, set it aside to cool. Allow it to cool to about body temperature. Note: if the gelatin is too hot it will deflate the whipped cream when it is added and if it is allowed to cool too much it will thicken too much and not incorporate into the cream.
4. Follow instructions above for whipping the cream. Add the gelatin after the sugar and flavoring has been whipped in but before the cream forms soft peaks.
5. Once the gelatin is incorporated in the whipped cream, beat until cream forms soft peaks, and then stop beating with the electric mixer. Finish whipping with a wire balloon whisk to bring the cream to the desired consistency.
6. If the whipped cream is to be spread on a cake or dessert, use immediately because it will set quickly and become difficult to spread.
Using gelatin to stabilize whipping cream can be a problem if not done properly. Some other methods that can be used to help stabilize the whipped cream are shown below:
* Add 2 teaspoons of nonfat dry milk to one cup of cream before whipping.
* Add 1 teaspoon of light corn syrup to one cup of cream before whipping.
* Use powdered sugar instead of granulated sugar when sweetening. Powdered sugar generally contains cornstarch which helps stabilize the whipped cream.
* Incorporate a melted marshmallow into the whipped cream towards the end of whipping.
* Use a commercial type stabilizer that binds the liquid parts of the cream, helping to stabilize it. One of the types available is Dr. Oetker's Whip It.