Posted by Marge on March 06, 1998 at 08:32:26:
In Reply to: Re: Super Stabilized Whipped Cream posted by Charles on November 27, 1997 at 16:47:46:
: 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.