Stabilized Whipped Cream
This stabilized whipped cream will keep for 3-4 days and is a dream to pipe.
- 2 tsp gelatine powder
- 2 tbsp water
- 2 cups 35% cream
- 2 tsp vanilla
- 5 tbsp sugar
Bloom the gelatine in a small microwave safe bowl by adding the water.
Over a double boiler, gently heat the gelatine mixture until the granules dissolve. Remove it from the bain marie, but do not leave it to cool.
Add the cream, vanilla and sugar to a mixing bowl and with a whisk attachment, beat it until it reaches soft peaks.
Temper the gelatine by adding a couple of spoonfuls of whipped cream. Combine it well and then return it to the mixing bowl.
Once it reaches stiff peaks, stop the mixer and store it in the fridge until ready to use.
- If you can, chill the mixing bowl in the freezer for a few minutes.
- Whipped cream likes being kept cold. Once stabilized, whipped cream will keep for 3-4 days.