Posted by Charles on November 27, 1997 at 16:47:46:
In Reply to: Re: cassata cake posted by Charles on May 08, 1997 at 20:44:17:
SUPER STABILIZED WHIPPED CREAM
Makes 2 cups
1/2-1 tsp Unflavored Gelatin Powder...use 1/2 tsp for piping roses or 1 tsp for deep fillings.
4 tsp Cool Water
1 cup Heavy Cream
1 tbsp Granulated Sugar
1/2 tsp Vanilla Extract
1.....Chill bowl and beater for at least 15 minutes.
2.....Soften gelatin in the cool water for about 5 minutes.
3.....Dissolve the softened gelatin in the microwave stirring once or twice. Let dissolved gelatin stand
at room temperature for about 10 minutes. Gelatin must be liquid but not warm when added to cream.
4.....In the chilled bowl beat the cream, sugar and vanilla just until beater marks begin to show distinctly.
5.....Add the gelatin mixture pouring in a steady stream , beating constantly. Beat until stiff peaks form. Use at once for piping roses. Roses may be frozen to hold prior to placing on a cake.
***Gelatin stiffens whipped cream enough to make it suitable for a deep layer of filling or for piping roses. The gelatin makes the texture seem fuller and slightly spongy.