MY COOKBOOK

MY COOKBOOK
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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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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