
Stabilized Whipped Cream

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Because it is less sweet and less rich than most frostings, stabilized whipped cream makes a wonderful filling or icing for a cake. The cream allows the flavor of the cake to come through in a way that buttercream, for instance, does not. Gelatin keeps the cream from softening and losing its texture. A couple of caveats: When you dissolve the gelatin in the cream, dont let the mixture get too hot-it just needs to be really warm to dissolve the gelatin-or youll heat up the rest of the cream when you pour it in. For this same reason, make sure the cream is very cold before you beat it. Stabilized cream works best with whipped cream beaten to medium peaks. Beat the cream almost all the way to where you want it before adding the gelatin-the gelatin stops the emulsifying process so the cream stops getting stiffer. If you have leftover stabilized cream in the refrigerator, or it seems to set in the bowl as youre using it, give it a couple of good whisks with a hand whisk; it should look like regular whipped cream again.
ingredients
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serves: 4
2 teaspoons (2/3 packet) powdered unflavored gelatin
2 tablespoons water
2 cups heavy cream or creme fraîche
4 tablespoons sugar or more (to taste)
2 teaspoons vanilla extract (optional)
Nutrition Facts
Stabilized Whipped Cream
Servings Per Recipe: 4
Amount per Serving
Calories: 266
- Total Fat: 22.2 g
- Saturated Fat: 13.8 g
- Trans Fat: 0 g
- Cholesterol: 82.2 mg
- Sodium: 25.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 0 g
- Sugars: 12.9 g
- Protein: 2.2 g
preparation

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