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24.3.12

STABILIZED WHIPPED CREAM


When I run out of commercial stabilizer, I use this recipe. The preparation is minimal and the whipping cream holds up remarkably well even on a warm day. I had the pastry on the table for three hours today and when I put the leftovers in the fridge the whipped cream frosting looked as good as new.

1/2 tsp gelatine powder
2 Tbsp cold water
2 Tbsp whipping cream
1 cup whipping cream
2 Tbsp icing sugar
2 tsp pure vanilla extract

• In small bowl sprinkle 1/2 teaspoon of gelatine powder over 2 Tbsp of cold water.
• In a small saucepan, bring 2 Tbsp whipping cream to boil.
• Pour over the gelatine, stirring until dissolved.
• Refrigerate until consistency of unbeaten egg white.
• With a small balloon whisk, whisk until smooth.
• Whip 1 cup of whipping cream until soft peaks form.
• Add the gelatine mixture and whip to combine.
• Add the icing sugar, and the vanilla extract.
• Beat until stiff peaks form. Do not overbeat.

2 comments:

  1. This is a good one for me, Zsuzsa. In our weather it's almost impossible to have cake with icing at the table for too long. I've found something called a flour frosting but I'm liking this assuming it's a lot lighter than a frosting. Thanks!

    ReplyDelete
  2. I am glad.

    It's Monday and I just checked the last slice of pastry I made with it on Saturday. There is no softening or pooling of liquid. It looks the same as it did two days ago. This works even better than the commercial stabilizer I sometimes use.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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