Zutaten für Stabilized Whipped Cream
- 2 tablespoons cold water (or 1/4 cup + 2 tablespoons for 6 cups of cream)
- Unflavored Gelatin
- Whipping Cream
- Vanilla Extract
- 1/4 cup granulated sugar (or 3/4 cup for 6 cups of cream)
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Zubereitung von Stabilized Whipped Cream
- Bloom the gelatin: In a small bowl, sprinkle 1 teaspoon (or 1 tablespoon for 6 cups of cream) of unflavored gelatin over 2 tablespoons (or 1/4 cup + 2 tablespoons for 6 cups of cream) of cold water. Let it sit for 5 minutes to soften.
- Dissolve the gelatin: Gently heat the gelatin mixture in a small saucepan over very low heat, or in the microwave in short bursts, stirring constantly until completely dissolved. Do not boil.
- Cool the gelatin: Set the gelatin aside to cool completely. This is crucial for preventing the gelatin from setting too quickly in the cream.
- Whip the cream: In a large, chilled bowl, beat 2 cups (or 6 cups) of heavy cream with an electric mixer until soft peaks form.
- Add sweetness and flavor: Gradually add 1/4 cup (or 3/4 cup for 6 cups of cream) granulated sugar and your desired flavorings (vanilla extract, cocoa powder, etc.) to the whipped cream while continuing to whip on medium speed.
- Incorporate gelatin: Once the cream is softly whipped, slowly pour in the completely cooled gelatin. Whip on low speed just until combined, being careful not to overwhip.
- Achieve soft peaks: Continue whipping until the cream reaches soft peaks. Do not overwhip; overwhipping will result in a grainy texture.
- Adjust consistency (optional): If needed, use a whisk to gently fold and adjust the consistency to your desired thickness.
- Serve or chill: Use immediately for the fluffiest texture or cover and refrigerate for later use. The stabilized whipped cream will hold its shape beautifully in the fridge for several days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
54g
Carbs
0g
