Ingredients
- 13 ounces nutella
- 12 ounces whipping cream
- 1/2 teaspoon vanilla extract
- 1 1/2 pkgs Whip It Stabilizer
Preparation
Step 1
Hello everyone. I'm pretty sure I know what went wrong here. First this is a great recipe and it worked fine for me....here's why:
1. Nutella is made with hazelnut and therefore it has oil in it.
2. When making a whip cream from heavy cream in order to maintain the stiff peaks and thickness you need to use a stabilizer. I use a brand called "Whip it" by Dr. Oetker. You use one packet for every 8 ounces of heavy cream used. Very inexpensive...I paid .50 cents for it.
3. Whip the cream in a bowl that is very cold (also the attachment). You can achieve this best by rinsing the bowl and attachment and then sticking them in the freezer for a while (15 or 20 min). After chilling the bowl and the cream to the bowl (I use a stand mixer) and slowly start the mixer. Slowly add the stabilizer a little bit at a time.* Remove from mixing bowl and set aside.
4. I blended the nutella, vanilla, and about 1/4 cup of the heavy cream that I whipped together. I then FOLDED the rest of the whipped cream into the nutella mix.
5. After folding the two mixtures together I put it in a bowl, covered it with plastic, and then put it in the freezer or fridge.
*NOTE: If you over mix the cream, no matter if you use a stabilizer or not, it WILL go back to liquid. So take your time.