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I stabilize with 10x and toss whatever desserts I used it on at the end of the day if unsure about the holding temp.

Kept in a sealed container in the fridge (not the under counter reach in that is opened repeatedly)  the leftovers should be used the next day or MAYBE the day after (I don't know your kitchen).

I try not to have leftovers.

mimi
 

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I use this method.  This will keep the whipped cream from weeping for a full day, contributed no additional flavors, and won't noticeably change the texture of the whipped cream.

To make 3 cups of whipped cream: sprinkle 1/2 teaspoon of unflavored powdered gelatin over 1 1/2 tablespoons of water in a microwave-safe bowl and let it stand for 3 minutes. Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied. Whip 1 1/2 cups of chilled heavy cream (along with 1 1/2 teaspoons of sugar and 1/2 teaspoon of vanilla extract, if desired) in a stand mixer, staying on low speed until small bubbles form and then increasing the speed to medium. When the beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture and then increase the speed to high and continue to beat until soft peaks form. If well covered, the whipped cream will retain its moisture and air for up to 24 hours.
 

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I stabilize with 10x ..................

mimi
What is "10x"??
Sorry kids....I had a child on my lap and I guess I got distracted /img/vbsmilies/smilies/crazy.gif.

Gelatin and I have a long on and off relationship.

Never fails me with my marshmallows but for some reason not so great with cream (frequently leaves little balls of rubber) and when someone suggested powdered sugar I tried and even had complements so just stuck with it.

Ratio is 1 part 10x PS to 4 parts cream (vanilla or other flavoring to taste....try a drop of concentrated flavored oil or one of the flavor emulsions from LorAnn if you want to stand a dessert on its ear).

I have read about some bakers using instant puddings and even jello (shudder) and ....BUTTER?

If you are looking for something really different use mascarpone (I really liked this one).

Don't know the ratios nor how they will keep but I suppose Pinterest would be a good place to start.

mimi

You may read or hear that PS will leave the cream gritty but honestly I have never had this happen (prolly the same muggles who complain about their American buttercream being gritty).

m.
 

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..............................Ratio is 1 part 10x PS to 4 parts cream (vanilla or other flavoring to taste....try a drop of concentrated flavored oil or one of the flavor emulsions from LorAnn if you want to stand a dessert on its ear).......................
Myself I add the "standard" amount of vanilla extract plus two or three drops of almond extract per 8 oz of heavy cream. Also I've had and just began using my tiny bottle of cherry flavor from LorAnn oils. Very very concentrated, that stuff is awesome. I used 1/8th tsp of cherry flavor for a custard made with 6 yolks and 1 to 2C of heavy cream plus a vanilla bean or two!
 

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I haven't had much luck except perhaps once, of adding gelatin to whipped cream.  I make sure my gelatin is room temp.by putting my finger in the gelatin to make sure its @ room temp.  When I pour it into the whipped cream it doesn't blend into the cream and just stays a rubbery ribbon.
 
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