Stabilized Whipped Cream
Cream supplies fat, while milk and gelatin add protein and help create a stable structure. Adding the gelatin mixture in a thin stream while whipping keeps the cream airy and lump-free. After two hours of chilling, it can be piped onto desserts or used as a filling layer.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
769
Servings: 8 (1 serving ≈ 73 gram)
Digestion time: 3 hour
Complete protein: ✔
For 8 servings: 35% cream (500 g), milk (50 g), allulose (30 g), gelatin (6 g).
Cover the gelatin with the milk and leave it for 10 minutes. Warm the mixture over very low heat, stirring constantly, until the gelatin dissolves; do not boil. Cool until just warm.
Start whipping the chilled cream at medium speed. Add the allulose when a light foam forms.
Keep whipping and pour in the gelatin mixture in a thin stream. Whip to stable soft peaks, then refrigerate the cream for at least 2 hours.
(5)
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Stabilized Whipped Cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.31
Promo codes for iHerb (8)
Watch others desserts and sweets:
We recommend reading
All articlesHow to Make Molded Ice Cream with a Chocolate Shell: Molds, Temperature, and Melting Control
4min
How to Make Soft Sugar-Free Keto Ice Cream Without an Ice-Cream Maker
6min
Why holes appear in cheese: mechanical eyes, gas formation, moisture, and acidity
9min
Why early holes and gas formation appear in cheese during summer
9min
Share: