Thursday, August 20, 2009
how to stabilize whipped cream
If I could ice every cake in whipped cream, I would. But, because it is whipped with air alone, it doesn’t stay thick over many hours. One way to keep it stable is to dissolve 1 teaspoon of gelatin in 2 tablespoons of boiling water, cool it to room temperature and drizzle it into your whipping cream when it is halfway thickened. Then, whip it a little longer than usual — until it holds medium-firm peaks.
Am I right to assume that this is the amount you would use when starting with one cup of cream?
im from germany and we have a thing called “sahne steif”. they come in small packages which are enough for one cup of heavy cream. i made you chocolate pudding pie and used it for the whipped cream. it stayed thick for 3 days. it works miracles. maybe you should see if u can find it online, or email me and i can send you some!
How would the consistency change if a small amount (about 1/4 c.) of sour cream was added? Also, could this be used to pipe borders with a pastry bag, or should I make a mini-batch of buttercream for that?
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