![]() This recipe yields 2 cups of stable whipped cream, which is enough to frost 12 cupcakes, a 9×13-inch cake, or lightly frost a two-layer cake. It will stay fluffy and hold its shape the whole time, but after 2 hours it must be refrigerated for food safety reasons. Since this recipe contains fresh dairy, the whipped cream shouldn’t sit out for more than 2 hours. You can use this stable whipped cream for just about anything you’d like! Pipe it onto cakes as a finishing touch or use it to fill cream puffs. Here are a few recipes where you can use it: Use as desired: The stabilized whipped cream can be used as frosting for cakes and cupcakes or to decorate other desserts.This won’t take long, so be careful not to over mix it! Increase the mixer speed to medium and beat until stiff peaks form. Add the cooled gelatin mixture: With the mixer running, slowly pour the dissolved gelatin mixture into the whipped cream.Whip the mixture just until it begins to thicken and soft peaks form. Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla. ![]() Cool slightly: Once all of gelatin has fully dissolved, set it aside to cool slightly while you mix together the whipped cream.If all of the gelatin has not fully dissolved, microwave it for just a few more seconds. Remove it from the microwave and give it a good stir. ![]()
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