Chefs Secret Whipped Cream Recipes
CHEFS SECRET WHIPPED CREAM(STABILIZED WHIPPED CREAM)
I love desserts with fresh whipped cream and this is the BEST one I have used.
Provided by Chris T.
Categories Other Desserts
Number Of Ingredients 4
Steps:
- 1. Chill Bowl and beaters for at least 30 minutes.
- 2. In small saucepan sprinkle the gelatin powder over the cold water and let it sit for 1 minute.
- 3. Heat water and gelatin mixture for 3 minutes on low heat while stirring continuously to dissolve gelatin completely.
- 4. Cool to room temperature.
- 5. Put whipping cream in the chilled bowl and gradually add gelatin mixture* while beating on low speed to combine well.
- 6. Beat on medium for 5 minutes.
- 7. Add confectioners' sugar and beat on high for 5 minutes until soft peaks form **.
- 8. ** If you need to pipe this whipped cream then prepare as above but continue beating until stiff peaks form.
- 9. *For flavored whipped cream, add extract or liqueur to the whipping cream when you are adding the cooled gelatin mixture.
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
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- For quicker results, place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.
- When you’re ready to make whipped cream, combine the chilled cream, sweetener and vanilla extract in your bowl. Start blending at low speed and increase to medium-high.
- Continue blending until the cream increases by nearly double—it might seem like you’re not doing much for a while, then the whipped cream will progress fairly quickly through stages.
- continue blending until the mixture resembles melted ice cream and retains light swirl marks when you lift the mixer. For medium peaks, continue blending until the mixture retains more significant, closer-together swirl marks when you lift the mixer and mostly retains those swirl marks when you scoop it onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake with this texture). Don’t overdo it, or your cream will start turning into butter!
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