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Gelatin in whipping cream - how much??

14 years ago

Hello all,

A while back I posted about using Pasteurized Heavy Cream without carrageenan. (NOT ultra-pasteurized). I have found that the pasteurized heavy cream whips and holds the whip much better. Someone posted that they add gelatin to their heavy cream to keep it whipped. I would like to know how much gelatin to add. I would also like to know how long the cream holds the whip with the gelatin. I can get simple pasteurized cream to hold a whip for about 24 hours - without gelatin.

Thanks,

DL

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Comments (3)

Nancy
14 years ago
Here is a recipe I used once for stabilized whipped cream.
2 TB cold water
1 tsp unflavored gelatin
2 cup cream
1 tsp vanilla
2 TB confectioners sugar
Soak gelatin in cold water 5 minutes. Dissolve by placing in double boiler or microwave. Cool. Beat cream in a chilled bowl. Just before it becomes soft & billowy, slowly add sugar & flavorings to whipped cream at sides of bowl. Continue to whip as you do this til barely stiff. Add melted & cooled gelatin all at once while whipping. Stop when soft peaks form. Finish beating with whisk to adjust consistency.
It held up very well for a couple of days for me, by which time it was used up. I served it either at Thanksgiving or Christmas though. Frankly, I think I've had my problems in the summer with whipped cream weeping. I meant to try it in the heat to see how it would do, but didn't have an occasion this year.
sheshebop
14 years ago
I was the one who posted about using gelatin. I use the same method as ngraham, but I want to warn you. If you do the stabilizer before you start the whipping process, the gelatin will have set by the time you are ready to put it in.
I whip the cream, then make the stabilizer. Then put the stabilizer in a tiny bolw to cool. It cools very fast because there is not much of it. This takes such a short period of time that the whipped cream does not have time to deflate. As long as the stabilizer is room emp when you put it in the whipped cream you are ok. It really works great to hold that whipping cream for a longer period of time. Everytime I cut the "stabilizer" step out of the process, I am sorry, because the cream deteriorates so much fastr without it.
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dancinglemons
Original Author
14 years ago
Thanks, THANKS and THANKS!!

I will be using this in a few weeks. Think I will do a trial run first just to get the feel of using the gelatin.

DL

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