Zutaten für Stabilized Whipped Cream Corn Syrup Method
- Heavy Cream
- 1 teaspoon pure vanilla extract
- Light Corn Syrup
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Zubereitung von Stabilized Whipped Cream Corn Syrup Method
- Chill a large bowl and beaters in the refrigerator for at least 30 minutes before starting.
- Pour 2 cups of heavy cream into the chilled bowl.
- Beat the heavy cream with an electric mixer on medium speed until soft peaks begin to form (about 2-3 minutes).
- Gradually add 2 tablespoons of light corn syrup and 1 teaspoon of pure vanilla extract down the side of the bowl while the mixer is running on low speed.
- Increase the mixer speed to medium-high and beat until stiff, glossy peaks form (about 1-2 minutes). Be careful not to overbeat!
- Immediately transfer the whipped cream to an airtight container. Refrigerate until ready to serve. This whipped cream will keep its shape and texture for at least 24 hours.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
137g
Carbs
2g
