Chefs Secret Whipped Creamstabilized 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.
CHEF'S SECRET WHIPPED CREAM RECIPE
Read on to find out how to make the sweetest, creamiest, fluffiest whipped cream recipe ever. Our Chef's Secret Whipped Cream Recipe is a great topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 30m
Yield Makes 1 quart or 32 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Refrigerate small mixing bowl at least 15 minutes to chill.
- Meanwhile, sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Cool to room temperature.
- Place whipping cream in chilled bowl. Gradually add gelatine, beating with electric mixer on low speed until well blended. Beat on medium speed 5 minutes or until thickened. Add sugar; beat on high speed 5 minutes or until soft peaks form.
Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 5 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 2 g, Protein 0 g
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