Did you know whip cream doesn't come from a tub!!?? hehe Anyway, it was a pint of heavy whipping cream I was whipping, and it said to add2 tablespoons sugar and whip more til it held it's peaks. Did it mean 2 tablespoons at a time... because it was thick, but I'd like it thicker. Any advice? Thanks
It'd for a filling, to be mixed with strawberries and gelatin. Do you think if I add more sugar it would get thicker? Do you know if you buy ultra-pasturized at the regular grocery store?
I like to use Pastry Pride for whipped icing or filling, it whips up very firm, and tasts good too.
Most whipped cream sold in the grocery store is from 34-38% butterfat ( usually only the expensive cream has 3
. In the restaurant, we use cream that is 40% butterfat, and it whips much firmer than grocery store cream.
( Pastry pride is REALLY, REALLY bad for you. It's pretty much transfat+sugar, so avoid it for people you care about)
To make a real cream firm whipped cream icing:
1 pint cream+2 T very soft butter +1/4 c confectioners sugar ( the little bit of cornstarch in the powdered sugar will help stiffen the cream as well.
If I am using cream for a filling or icing, I do stabilize it with one sheet of gelatin per pint of cream.
HTH
kat
for piping, you'll definitely want to stabilize them cream if the cake is going to be out at room temp more than an hour or so, and for flowers, I'd up the gelatin to three sheets per quart or 11/2 sheets per pt.
Good luck
Hello again
Kat, I have already added gelatin to the whipped cream and it worked ok, thanks for the tip. I need more practice, though, because I found small lumps of gelatin in the cream, I suppose I let it cool too much, but I will keep on trying until I get the right consistency.
Cheers
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