Hi guys, welcome! I’m Brittnee, if you don’t know already.
I’m a pastry chef and I make videos about basically anything that’s sweet.
Today I’m going to show you how to stabilize whipped cream.
It’s very easy and it’s a good thing to know how to do
for things that you make ahead of time and store in the fridge that usually deflate.
I would use this on pies around Thanksgiving
to make sure that your cream stays nice and crisp and pretty.
And I recently used this recipe to frost the outside of a wedding cake. With a multi-tiered
cake you need to use something stable around the outside to hold the cake together.
If I would have used regular whipped cream,
it probably would have kind of melted throughout the night.
But, I used the stabilized whipped cream and it
held it’s shape for the whole night and turned out great!
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And for this recipe you’re going to need:
1/4 cup cold water and 1 packet of gelatin. Go ahead and sprinkle
your gelatin into your cold water and let it sit to bloom.
You’ll need 1 pint of heavy whipping cream.
1 teaspoon vanilla.
And then you’ll need 1/2 cup of sifted powdered sugar.
And, of course, a mixer with a whisk attachment.
Alright, let’s get whippin’
Alright, so while your gelatin is blooming, go ahead and pour your
pint of whipping cream into your mixer.
And immediately add…HAHAHA I just dipped my thumb in it!
Immediately add your vanilla
and you can start whipping…well, you don’t really want to whip it, just stir it.
And while you’re mixing your cream on low you’re just going
to slowly sprinkle in your powdered sugar.
Don’t forget to wipe down your bowl to make sure all the sugar is getting into the mixture.
And now you’re going to whip your cream to soft peaks while you slowly warm
your gelatin in the microwave for about 5 seconds at a time.
Now, you don’t want to heat your gelatin ’til it’s hot, you just want it to become a liquid.
Now it only took me about 15 seconds total to get my gelatin to a liquid.
Once you can see that your cream is starting to thicken, you’re going to continue whipping
it to stiff peaks while slowly pouring in your gelatin in a small stream right into the mixer.
Don’t forget to wipe down your bowl one more time
just to make sure everything is getting incorporated nice.
And continue whipping to stiff peaks.
If you’re watching inside the mixer, you’ll start to notice
it’s leaving lines as it’s mixing. That’s how you can tell it’s getting really close to stiff peaks.
So, I think we are all finished.
Here’s what it looks like all finished.
Now, it’s great for piping and for frosting because it will hold its shape.
But you must use it immediately because it sets up. Because of the gelatin, once it’s set
it won’t be smooth. So if you pipe it and it’s smooth and it’s all set up and then you move it,
it will break the structure and it will have bubbles in it. I’ll show you what that looks like.
So here’s what it looks like piped. You can see it looks nice and smooth.
And here’s what it looks like frosted. It also looks nice and smooth.
But I’ll show you what happens once it’s set up if you move it.
So here’s what it looks like all set up and you’ll see that if I disturb it
it’s hard to get smooth again. Just so you’re aware that once it’s made
you want to use it, get it in the shape you want, and then don’t mess with it again.
Here’s what these look like.
I’ll just kind of slice one in half. See how they really hold their shape! :)
Alright guys, I hope that you found this video useful for something you’re making coming up.
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Thank you so much for watching and I’ll see you next week. Bye!