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I had a little trouble with the process, but the end result was terrific! Since my cream was well chilled the gelatin mixture hardened almost instantly when it hit it, so letting it cool first didn't work too well. I fished out the chunks of gelatin, melted them again, then immediately poured it in a thin stream into the beater in the cream. Worked perfectly! 5 stars for taste and texture, but it's a little difficult to make.
This is probably best for a whipped cream cake decoration. To top desserts, I'd probably leave out the sugar next time but otherwise the cream stayed fluffy on my trifle for 3 days before it was ate up.
This makes good whipped cream! I tried this recipe because I wanted to make the whipped cream a day ahead and wanted it to still be fluffy...well, with this recipe it sure did and it tastes great too!! I had never made "stabilized" whipped cream before, and found it very easy. I let the gelatin cool to long and it became stiff, but I just warmed it a little over a low flame, it turned liquid again. Still worked out perfectly!
We all know cream whips better when cold but here the gelatin mixture isn't. When gelatin hits cold cream it sets....globs. I've found tempering the gelatin with a few tablespoons of the cream first (mix a few TBL of room temp cream with the gelatin mixture before adding to the cold cream) will prevent the "instant set" when gelatin hits a bowl of chilled cream. <br/><br/>The recipe is sound, it works and certainly doesn't deserve negative reviews. Just saying.
Thank you for posting this recipe! I needed a good cover-up for a cracked cheesecake and I couldn't find the ratios for stabilized cream. This was the perfect recipe!!! It stayed firm at least overnight, and I'll wait to see if it'll last until tomorrow! Like another poster, I bloom my gelatin in a little microwaveable bowl and then heat it for about 12 seconds, stirring twice in between. For anyone who may be having trouble with strands of gelatin in your cream: let the gelatin cool just a bit and stir in some of the cold cream a little at a time. Add enough cream to cool it to just warm. Whip your cream and sugar to soft peaks, then whip in the gelatin mixture and whip to stiff peaks. I hope that's helpful! Thanks again, kittencal, for posting this recipe!
Great - recipe and easy as long as the instructions are followed. I whipped the cream to medium peaks, let the gelatin bloom and then heated for 30 seconds in the microwave before incorporating with the cream. DO NOT follow the tip to use half and half- it will not work because it does not whip to right consistency.
Excellent filling and frosting. I've used this several times now to decorate cakes, flans and pavlovas. Not too sweet, like buttercream frosting. And its so simple to make, highly recommend this recipe.
Fabulous! This method makes perfect whipped cream.
I feel lucky finding this recipe as I have used it in the past with great results. The source of this recipe has a different version posted and I did want that. Your comments are accurate and the advice on the gelatin is great. I needed this recipe for my Holiday baking. Thank You!
This worked perfectly and held up forever!