So, now I'm gonna show you guys how to make some stabilized whipped cream to
top our cheesecake. The difference between stabilized whipped cream and
regular whipped cream is in the name it's stable, it's actually stabilized
with some unflavored gelatin so it is not going to deflate. You know how
when you get a can of whip cream from the store, you spray it on whatever
you're topping and it deflate in five minutes.
Stabilized whipped creams is not gonna do that. You can ice with it you, can pipe
decorations with it and it'll stay firm for as long as you want.
So what we're gonna need is unflavored gelatin half a cup of sugar, we're also
gonna need some heavy cream that is in the fridge. you want to keep it cold
until the last possible second because really cold heavy cream will whip up better.
What we're gonna do first is make our gelatin. So what I have here is 2 teaspoons
of cold water. We're gonna sprinkle in 1 teaspoon. In these packs comes about 2
teaspoons so if you're doing a whole pint of heavy cream you would use the
entire packet of gelatin but we're only doing one cup that's half of a punch and
we're gonna leave that for about 5 minutes to set. You'll know it's ready
when it starts to kind of firm up and look kind of old but applesauce I'll
show you so here I have 1 cup of heavy cream and
that's going to go in my mixer so what they want to make sure with your bowl
and your whisk is that they are both totally clean and free of oils because
if there's any oils or anything on the bowl or the whisk your heavy cream is
not going to whip up. We are going to turn this on to high speed. *Voiceover* So we want to let this mix until it gets a little bit
frothy and at that point we're going to add our sugar. This is a good time to put
on your boiling water we're gonna need a teaspoon of boiling water to melt our
gelatin after it blooms. Now at this point we can see that it's getting a
little bit whipped up and frothy so we're gonna add our sugar in a steady
stream while mixing. If it's not mixing while you do this it'll just kind of
deflate so it'll just take that longer for it to whip back up. Now we're
gonna let it mix for another five to seven minutes until the soft peak stage
okay do you see how this is not even really peaked, it's just kind of floppy?
That's the soft peak stage, so at this point you're just going to leave that
for a second and come back and work on our gelatin you can see at this point
it's just kind of like a goop like consistency. That's what we want.
our boiling water and now we're gonna mix
until it's all dissolved
Turn this back on to high speed.
So at this point, we're gonna trickle in our unflavored gelatin mixture and we're
gonna continue mixing on high speed until we reach the hard peak stage this
is when the peaks stand straight up on the beater and it doesn't fall down at
Just stick straight up and I'll show you what that looks like
Alright, now I'm going to show you how to load a piping bag. You can do this one
of two ways you can have it in a glass which I personally like a little better
because I can have both hands-free to put in the ice thing or whatever I'm
doing the other way you ca n do it is to have your hand around the piping bag and
then with the other hand take the whisper and load the piping bag. Like I
said I like this method better so this is what I'm gonna do today.
But absolutely do what works for you.
Simply stuffing the whipped cream into the piping bag you want to shove your spoon
really far down in there so that it all just kind of compresses and you
can get it all in there. You want to make sure that you don't over stuff it though
because a lot of times it can squirt out the top of a piping bag and that's
just a mess . I mean I know this is clumsy cakes but I'm gonna try to make it a
little bit less messy if I can.
and to prevent the icing from coming out the top like I said you can also tie a
rubber band around the top and there you go you can immediately top your cake
with this or you can put it in the fridge to firm up a little bit I think
that's a little bit better so that's what I'm gonna do right now so there you
go a simple topping for really any dessert
not just cheesecake if you had fun and you learn something from this please
like subscribe down below I'll learn more things make more messes and make
some absolutely delicious desserts.