Sunday, April 1, 2012

Stabilized Whipped Cream

1/2 teaspoon unflavored gelatin powder
2 T cold water
1 cup whipping cream
pinch of salt
2 T confectioners' sugar

Preparing the whipped cream:
Sprinkle gelatin over cold water in small bowl to soften.

Scald 2 tablespoons of the cream; pour over gelatin, stirring till dissolved.

Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.

In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.


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