Stabilized Light Whipped Cream
Author: 
Recipe type: dessert topping
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Pipe cupcakes or decorate a cake, this frosting withholds its shape even in hot and humid weather.
Ingredients
  • Light Cream------------------------- 1 cup or 240 ml cold at least 30 % butterfat or milk-fat
  • Gelatin --------------------------------- 1 tsp
  • Cold water----------------------------- 2 tbsp
  • Icing sugar----------------------------- 3 tbsp
  • Vanilla Essence----------------------- 1 tsp
Instructions
  1. Take cold water in a small bowl, sprinkle gelatin on top and set aside.
  2. Leave it to bloom, to harden up a little around 5 to 10 min, but not completely set, this is very important.
  3. Once it's set, microwave gelatin mix for 10 sec and stir till gelatin dissolves.
  4. Chill whipping bowl and blades or whisk in freezer 30 min before at least.
  5. Take them out of the freezer, wipe off any water traces with a clean clothe. Pop in chilled cream.
  6. Whip cream to soft peaks, add icing sugar and vanilla essence ( 2 tbsp cocoa powder if you want chocolate frosting).
  7. Beat to mix, and then add 1 tbsp of whipped cream into the room temperature gelatin mix and stir to mix.
  8. Now add this to the cream whipped to soft peaks.
  9. Keep beating to hard peaks.
  10. You can add food coloring of your choice at this stage if you like.
  11. Your stabilized whipped cream is ready, use it as it is, or keep it for a day or two in fridge in summers.
  12. You can keep it in the fridge for up to 3 days in winters without the cream curdling or going bad.
  13. Pipe it over cake, cupcakes, pies or desserts, this stabilized cream is sure to satisfy your sweet tooth.
Recipe by The Chef in Me at https://thechefinme.pk/all-about-creams/