A generous amount of whipped cream makes dessert more appetizing.The foam of air, water, and fat falls apart when given a chance.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 cold water.
Sprinkle a small amount of plain gelatin powder into the cold water.Allow the mixture to sit for 5 minutes.The amounts are for a single cup of heavy cream.After whipping, this expands to about 2 cups.
Step 2: Over low heat, stir continuously.
Continue heating and stirring 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 cool to the body temperature.
Allow the gelatin to cool after being removed from heat.Wait until it reaches the temperature of your finger.It may set into a solid if you let it cool too far past this point.
Step 4: Remove the heavy cream and make it barely stiff.
Not yet able to form peaks.
Step 5: In a steady stream, make a mixture of gelatin.
When 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: Put powdered sugar in it.
Most store-bought powdered sugar has cornstarch in it.Put an equal weight of powdered sugar in its place.If you don't have a kitchen scale, replace 1 part sugar with 1.75 parts powdered sugar.powdered sugar is usually enough for 1 cup of cream.Before adding most ingredients, whip the cream until soft peaks form.The fluffiness of your whipped cream can be reduced if you add sugar too early.
Step 7: Before whipping, add dry milk powder to it.
Milk powder can be added to each cup of cream.This should help with the strength of your whipped cream.
Step 8: In melted marshmallows, mix in.
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 into the whipped cream.Mini marshmallows may contain something.Some cooks find it more difficult to melt and mix in the cream.
Step 9: It's better to use instant vanilla pudding.
Once soft peaks have formed, add 2 liters of instant dry pudding mix.The yellow color and artificial taste of this keeps it stiff.Before you try it on your friend's wedding cake, try this one at home.
Step 10: You can make 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 strong as other stabilizers.Don't try to pipe it, it will work as a cake frosting.It will still melt in the heat.It can be kept in the fridge or icebox.The mixer attachment can be used to break the mascarpone into small pieces.
Step 11: You could use a food processor or stick blender.
The cream will work in a lot of air.Once the cream is thick enough to not splash over the sides, pulse until it reaches the desired consistency.This typically 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.If you notice separation and coarseness early, you can sometimes fix it by whisking in a little more cream.
Step 12: Before whipping, chill the ingredients.
The cream is less likely to separate if it is cold.The back of the lowest shelf is where the 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 hot.There is an air-conditioned room.
Step 13: You can store whipped cream.
Water leaking from whipped cream is a major reason for collapses.Store it in a 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.