STABILIZED WHIPPED CREAM
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1⁄4 cup sifted icing sugar (confectioners sugar)
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
Cornstarch – 1 tbsp for every 1 cup whipping cream
Confectioners Sugar /Powder Sugar – 3 tbsp for every 1 cup whipping cream
Milk Powder or Pudding Mix – 3 tbsp for every 1 cup whipping cream
Start by whipping the cream with a whisk attachment.
Slowly add the sugar or confectioners Sugar / Powder Sugar
If using granulated sugar – once you reach soft peak stage.
Add the vanilla and Cornstarch or Milk Powder or Pudding Mix.
Continue to whip until stiff peaks.
Your whipped cream is stabilized when you can see the peaks hold their shape firmly
Posted by Amanda Conradie
