Kates Chantilly Cream Stabilized Whipped Cream With Vanilla Recipes

STABILIZED WHIPPED CREAM

Steps:

• Gather the ingredients.
• Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
• Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
• Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar . Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
• While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.

KATE'S CHANTILLY CREAM - STABILIZED WHIPPED CREAM WITH VANILLA

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 (but do not allow it to set).
• Whip the cream with the icing sugar and vanilla, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.

STABILIZED WHIPPED CREAM FOR FROSTING CAKES

Steps:

• Add gelatin to cold water in a bowl.
• Set this over a saucepan with boiling water until the gelatin is clear.
• Cool to room temperature.
• Meanwhile whip the cream until it is medium thick.
• With the mixer still on, pour gelatin into the center of the cream.
• Continue to whip. Add the powdered sugar and vanilla extract.
• Continue whipping until cream is in soft peaks.
• At this point you can add food coloring or use as is.
• Frost cake or cupcakes.

STABILIZED WHIPPED CREAM

Steps:

• Soak plain gelatin in cold water for 5 minutes.
• Dissolve by placing it in a container over a small pot of simmering water.
• Allow to cool.
• Using an electric mixer, beat cream in a large well-chilled bowl.
• Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
• Whip the cream until barely stiff.
• Add melted and cooled gelatin all at once to cream during whipping.
• Stop whipping when cream forms soft peaks.
• Finish beating with whisk to adjust consistency.
• Serve immediately or cover and refrigerate.
• TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
• For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
• For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
• Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

TRUE CHANTILLY CREAM

Steps:

• Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
• Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
• Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
• After 4 minutes keep care because over mixing and you are making butter!

CHANTILLY CREAM (CREME CHANTILLY)

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.

WHIPPED CREAM (STABILIZED)

Steps:

• Put water in a small pan.
• Add gelatin.
• Set pan over a pot of boiling water.till it becomes clear.
• DO NOT STIR.
• Cool to room temperature.
• Whip cream to medium thickness.
• Pour gelatin in the center of cream while still whipping.
• Add sugar and vanilla.
• Beat till stiff peaks form.