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.


Comment

[New here? You might want to check out the Comment Guidelines before chiming in.]