Stabilized Whipped Cream
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
10
ingredients
- 29.58 ml cold water
- 4.92 ml unflavored gelatin (see TIPS)
- 473.18 ml chilled whipping cream (1 pint)
- 4.92 14.79 ml dark rum or 14.79 ml any flavored liqueur
- 14.79-29.58 ml sugar or 14.79-29.58 ml brown sugar (Best paired with cakes & desserts that have brown sugar in the ingredients)
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
dojemi
United States