Best 2 Wilton Stabilized Whipped Cream Recipes
Wilton stabilized whipped cream is a versatile, airy, and flavorful ingredient that is used in a variety of desserts, such as cakes, pies, and cupcakes. It is made by whipping heavy cream with a stabilizer, which helps it hold its shape and texture even when it is exposed to heat or moisture. The process of stabilizing the whipped cream is relatively simple and can be done with just a few ingredients. Once you have made the stabilized whipped cream, you can use it to create a variety of delicious desserts that are sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
WILTON STABILIZED WHIPPED CREAM
I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 2 cups (approx)
Number Of Ingredients 4
Steps:
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow it to set).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff.
Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4
STABILIZED WHIPPED CREAM ICING - WILTON
This is the icing with whipped cream I learned from the Wilton Cake Deco classes I took. Hope it's something you can use. No more thin runny whipped cream, and your whipping cream will hold up for days. This is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water, and 1/2 cup sugar.
Provided by Lee Jacintho
Categories Cakes
Time 45m
Number Of Ingredients 4
Steps:
- 1. In a small pan, combine gelatin and cold water; let stand until thick
- 2. Place over low heat, stirring constantly, just until the gelatin dissolves.
- 3. Remove from heat; cool (do not allow it to set).
- 4. Whip the cream with the icing sugar, until slightly thick
- 5. While slowly beating, add the gelatin to whipping cream
- 6. Whip at high speed until stiff.
Tips:
- Use heavy cream: Using heavy cream instead of regular cream will result in a thicker, more stable whipped cream.
- Chill everything: Make sure to chill the cream, bowl, and whisk before whipping. This will help the cream whip up faster and more easily.
- Whip gradually: Start whipping the cream on low speed and gradually increase the speed to medium or high. This will help to avoid over-whipping the cream and causing it to become grainy.
- Add stabilizer: If you want your whipped cream to be extra stable, add a stabilizer such as gelatin, cornstarch, or cream of tartar. Add these stabilizers slowly while whipping the cream.
- Don't over-whip: Over-whipping the cream will cause it to become grainy and lose its smooth texture. Whip the cream until it reaches stiff peaks, but not so much that it becomes dry and crumbly.
Conclusion:
Homemade stabilized whipped cream is a delicious and versatile topping for a variety of desserts. It is easy to make and can be customized with different flavors and colors to match any occasion. Whether you are making a cake, pie, or simply want a dollop of whipped cream on your coffee, this recipe will give you the perfect result. So next time you need whipped cream, give this recipe a try and enjoy the delicious and creamy results!
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