Easierstabilizedwhippedcream Recipes
EASIER STABILIZED WHIPPED CREAM
This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.
Provided by HeathersKitchen
Categories Dessert
Time 10m
Yield 8 1/4 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put all the ingredients in a large mixing bowl.
- Mix on low speed until ingredients are combined.
- Mix on high speed until soft peaks form, scraping sides of bowl often.
- Store tightly covered in the refrigerator for up to 3 days.
STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
STABILIZED WHIPPED CREAM
While searching for a cream that will hold in the fridge I came across this one. Servings are hard to determine depending on how it is to be used........as a topping or frosting.
Provided by dojemi
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 171.1, Fat 17.6, SaturatedFat 11, Cholesterol 65.2, Sodium 18.6, Carbohydrate 2.6, Sugar 1.4, Protein 1.2
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