Best 2 Wilton Stabilized Whipped Cream Recipes
Indulge in the delightful world of stabilized whipped cream, a culinary marvel that transforms ordinary desserts into extraordinary creations. Discover the secrets of achieving perfect consistency and structure with our curated collection of recipes, ranging from classic to modern, simple to elaborate. Learn how to whip cream to velvety perfection, incorporate stabilizers for long-lasting results, and customize flavors with extracts, liqueurs, and zests. Explore the versatility of stabilized whipped cream as a frosting for cakes and cupcakes, a filling for pastries and pies, or a topping for parfaits and sundaes. With its versatility and ability to elevate any dessert, stabilized whipped cream is a must-have in the repertoire of any home baker or culinary enthusiast.
Let's cook with our recipes!
WILTON STABILIZED WHIPPED CREAM
I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 2 cups (approx)
Number Of Ingredients 4
Steps:
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow it to set).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff.
Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4
STABILIZED WHIPPED CREAM ICING - WILTON
This is the icing with whipped cream I learned from the Wilton Cake Deco classes I took. Hope it's something you can use. No more thin runny whipped cream, and your whipping cream will hold up for days. This is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water, and 1/2 cup sugar.
Provided by Lee Jacintho
Categories Cakes
Time 45m
Number Of Ingredients 4
Steps:
- 1. In a small pan, combine gelatin and cold water; let stand until thick
- 2. Place over low heat, stirring constantly, just until the gelatin dissolves.
- 3. Remove from heat; cool (do not allow it to set).
- 4. Whip the cream with the icing sugar, until slightly thick
- 5. While slowly beating, add the gelatin to whipping cream
- 6. Whip at high speed until stiff.
Tips:
- Choose the right cream: For the best results, use heavy cream with a fat content of at least 36%.
- Chill everything: Before you start, make sure the cream, bowl, and beaters are all chilled. This will help the cream whip up faster and more easily.
- Add the stabilizer gradually: Don't add all of the stabilizer at once. Add it a little at a time, while the cream is whipping, until you reach the desired consistency.
- Avoid over-whipping: Over-whipped cream will be grainy and lose its smooth texture. Whip the cream just until it holds stiff peaks.
- Use the whipped cream right away: Stabilized whipped cream is best used immediately. It can be stored in the refrigerator for up to 24 hours, but it will start to lose its stability after that.
Conclusion:
Stabilized whipped cream is a versatile and delicious topping that can be used on a variety of desserts. It's easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect stabilized whipped cream every time.
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