Tuesday, August 1, 2017

Stabilize Whip Cream..........

I have always wanted to make those luscious strawberry whip cream cakes you get at the bakery. Now I know how they do it. You have to stabilize the whipped cream. What.............? Yes, I said, stabilize the whipped cream and it isn't hard to do at all.
Stabilize Whip Cream
1 teaspoon Knox unflavored gelatin 
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar 
1/2 teaspoon vanilla extract
Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired. At this point, just use the whipped cream for  frosting or piping.  Great on cupcakes and it will set up even more as it sits in the fridge. 
I must give credit to http://ourbestbites.com for this fabulous idea. If you get a chance visit their wonderful website.
Till next time..........

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