This is so frustrating! Admittedly, I am not the best when it comes to cooking any covection on the stove, but I really want stabilized whip cream for filling my cakes. That stuff is delicious!
Does anyone have a no fail recipe? Or tips? The directions are not specific enough for me.
So I tried it two times in a row and here's what happened:
1ST TRY: I may have overwhipped the cream before adding the gelatin, but when i went to add the gelatin, it had already set! I quickly made a new batch of gelatin, trying not to let it cool all the way again.. When i mixed the gelatin with the whipped cream, it started to look like butter, then i had clumps of stuff in watery stuff.. gross
2ND TRY: I added the dissolved gelatin right after i started mixing the whip cream because i was afraid it would set again. I whipped the cream to a nice texture, but i was afraid i would overwhip it. I tested it on some cake scraps and it lost some of its puff. Did I add the gelatin too soon? or not whip enough?
Please help! Thank you!!
Hello etigg82
In order to avoid those kinds of problems, I do not use gelatin. When I use a whipped cream filling, I add jello pudding instead.. I keep a small box of jello instant vanilla pudding powder just for making whipped cream. Since I am going to add vanilla anyway, it just enhances the vanilla flavor. For a cup of whipped cream I use a heaping 1 tbsp of the pudding powder. I just sprinkle it on top of the cream as I begin to whip it up.
Works for me.
(if I need chocolate whipped cream, I use chocolate pudding, just more of it)
let me know if you try it.
ciao
This is great! I'm going to get my hands on some Vanilla pudding and try it!!
I'll let you know how it goes!
Thanks!!
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