Stabilizing Whipped Cream

[lafuriaroja]

Re: Stabilizing Whipped Cream

@KS09

in my baking class, we made whipped cream, which was stiff enough to pipe rosettes. In 1000g (or 1 litre) of cream, we put 50g of sugar, and a few drops of vanilla essence. Mix it in an electornic mixer for roughly 5 minutes, on LOW speed. I emphasise LOW speed as that is what will make it stable…if you mix it on high speed, it will stiffen up quickly but also fall as quickly. I can’t attach pics, but i can email you pics if you like

good luck

So that works out to 1 tbsp of sugar per cup of heavy cream which I guess isn’t too bad.

Would whipping the cream in my food processor be too fast? I’ve done that before for just whipped cream in general and its super fast and has a good consistency but I’m not sure if like you said it will fall apart once I pipe it in a bag.

Lily thanks for the gelatin tip. I’d seen that on the internet too but was wondering if anyone had experience with trying it.