Servings: 2 cups
Equipment
Ingredients
- 1 cup heavy cream ~240g
- 1/4 cup powdered sugar ~25g
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin
- 1 tablespoon water cold
Instructions
Plain Whipped Cream
- Prepare Ingredients: In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract.1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Whip: Whip the mixture with an electric mixer on medium to medium-high speed. Monitor progress closely after the cream volume doubles. Stop at the firm peaks stage, where the beaters leave a clear trail and peaks stand up without collapsing.
Stabilized Whipped Cream (Gelatin)
- Bloom Gelatin: Mix powdered gelatin with cold water in a small bowl. Use 1 tablespoon of water for every teaspoon of gelatin. Let it sit for about 10 minutes to bloom.1 teaspoon gelatin, 1 tablespoon water
- Temper Gelatin: Stir 1 to 2 tablespoons of cold heavy cream into the melted gelatin until smooth. If the mixture starts to set too quickly, gently reheat it in a double boiler to keep it liquid.
- Whip Cream to Soft Peaks: Whip the heavy cream with powdered sugar and vanilla extract until it doubles in volume and the whisks start leaving a trail behind them.1 cup heavy cream, 1 teaspoon vanilla extract, 1/4 cup powdered sugar
- Add Gelatin Mixture: When the whipped cream has doubled in volume, slowly pour the gelatin mixture into the cream while continuing to whip.
- Whip to Stiff Peaks: Whip the cream until it forms firm peaks. If the cream doesn't reach firm peaks due to the added water, aim for slightly softer peaks—they will firm up as the mixture sets. Stop whippeing immediately if it starts to curdle.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!