image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

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.

Translate

me

My photo
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!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive