Stabilised Whipped Cream

We’ll, my first mobile post had a few typos but it was fast and easy, got to love that!
I thought I’d let you know how I stabilised the whipped cream I used in the Japanese shortcake.

Why bother stabilising the cream? We’ll, when you do, the result is a thicker, more luscious cream that won’t thin on you or weep.
There are various ways you can stabilise your cream. Here are a few:
Use a store bought stabiliser like Whip It. Comes in a little packet and you just add the powder straight to your cream. I like it, it’s easy and works we’ll.
Adding icing mixture (as opposed to pure icing sugar) to the cream will sweeten AND act as a “gentle” stabiliser, due to the cornflour that’s added to icing mixture to keep it from clumping.

I use gelatine as a stabiliser most of the time. It’s easy and effective but of course gelatine is neither vegetarian or halal so this method is not always an option.

If you would like to try my gelatine method, here’s what I do.
To stabilise 600ml of cream, sprinkle 2 teaspoons of gelatine over a quarter cup of cold water. This is called allowing your gelatine to bloom, I love that term!
After about 5 minutes your gelatine will have softened. Now gently heat or until the gelatine dissolves.
Set aside to cool. But, beware! It will start to set so don’t put it in the fridge or dally too long.
Whip your well chilled cream with about 2 tablespoons of icing sugar (powdered sugar) until soft peaks form. Add your cool gelatine liquid in a slow stream while the mixer is still running and continue to whip until you have a bowl full of soft, billowy whipped cream.



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