A generous amount of whipped cream makes for a delicious dessert.There is a delicious foam of air, water, and fat.Stabilizing the cream will allow you to make cupcakes, frost a cake, or just keep the whipped cream stiff.Gelatin is preferred by professionals, but there are many other options that are vegetarian-friendly.
Step 1: Let it cool down in the cold water.
Sprinkle a small amount of plain gelatin powder into the water.Allow the mixture to sit for 5 minutes.The amounts are for one cup of heavy cream.After whipping, this expands to 2 cups.
Step 2: Constantly stir over low heat.
Continue stirring and heating until all the gelatin is dissolved.The liquid should not be boiled.If you want to heat the gelatin slowly and evenly, try a double boiler.It is a little risky to use a microwave.To avoid overheating, heat at 10-second intervals.
Step 3: The mixture should be cooled to body temperature.
Allow the gelatin to cool after being removed from heat.Wait until it reaches a certain temperature.Don't let it get too hot past this point, or it may set into a solid.
Step 4: The heavy cream should be barely stiff.
It is not yet possible to form peaks.
Step 5: In a steady stream, whisk in gelatin.
While pouring in the gelatin, whisk constantly.If you leave it in the cold cream, it can set into strings.As usual, whisk the cream.
Step 6: You can use powdered sugar.
Most store-bought powdered sugar is made from cornstarch.Put an equal weight of powdered sugar in its place.If you don't have a scale, replace 1 part sugar with 1.75 parts powdered sugar.The amount of powdered sugar is usually enough for a cup of cream.Before adding most ingredients, whip the cream until soft peaks form.The fluffiness of your whipped cream can be reduced by adding sugar too early.
Step 7: Before whipping, add dry milk powder.
Milk powder can be added to each cup of cream.This should help with the strength of your whipped cream.
Step 8: There are marshmallows in the mix.
If you want to melt two or three jumbo marshmallows, you can either microwave them in 5-second intervals or heat them up in a large pan.When they expand and melt enough to stir together, they're ready.Once it's formed soft peaks, stir in the whipped cream.Mini marshmallows may contain something.Some cooks find it more difficult to melt and mix in the cream.
Step 9: Try instant pudding.
Once soft peaks have formed, add 2 liters of instant dry vanilla pudding mix.The yellow color and artificial taste of this keeps it stiff.Before you try it on your friend's wedding cake, you should experiment with this one at home.
Step 10: It's a good idea to mix crme frache or mascarpone cheese.
After soft peaks form, add 12 cup (120mL) of crme frache or mascarpone cheese to the cream.The result is not as solid as other stabilizers.Don't try to pipe it, it will work as a cake frosting.It will still melt in the heat.It's best to keep it in the fridge or icebox.The mixer attachment can be used to break the mascarpone into smaller pieces.
Step 11: A food processor is a good choice.
The cream will work in plenty of air.Once the cream is thick enough to not splash over the sides, pulse until it reaches its desired consistency.This takes 30 seconds, does not require chilling the equipment, and creates whipped cream that should last at least a couple hours.The cream will become butter if you blend for too long or too fast.You can sometimes fix separation and coarseness by whisking in a little more cream.
Step 12: Before whipping, chill all ingredients and tools.
The less likely it is to separate, the colder the cream is.The back of the lowest shelf is where heavy cream should be kept.For at least 15 minutes before whisking, chill the bowl and beaters in the freezer.Not all glass bowls are freezer safe.The bowl of cream should be placed in an ice bath if the weather is warm.There is an air-conditioned room.
Step 13: Whipped cream can be kept in the store.
Water leaking from whipped cream is a major reason for collapses.Store it in a fine-mesh sieve so the water doesn't get into your whipped cream.If the holes are large enough to stop the whipped cream, line the sieve with a paper towel.