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Stabilised whipped cream
I tried using gelatine to stabilise whipped cream for frosting. But the liquid gelatine formed into tiny pieces when added to the whipped cream. What went wrong and how do I correct this? Thank you for your help.
I tried using gelatine to stabilise whipped cream for frosting. But the liquid gelatine formed into tiny pieces when added to the whipped cream. What went wrong and how do I correct this? Thank you for your help.
Hi CinTaMaNis
This happens when the gelatine is added all at once into the cream. The cream is cold and seizes the gelatine into separate pieces.
To avoid this from happening, whip the cream until it holds soft, then add a spoonful into the gelatine to temper it. Add the temper into the cream and whip until the desired consistency. Don’t over whip the cream because it will become stringy.
Instead of gelatine, 1 tablespoon full of corn flour to 240 mls of cream can be used to stabilise cream. There are lots of different products which can be used for stabilising cream. Take a peek at the following link for more ideas:
https://www.thespruceeats.com/how-to-stabilize-whipped-cream-303558
Hope this helps. Good luck with your next attempt. ?
Awesome. Cheers.
