Whipped Cream, Super-Stabilized

By norsegal8

Gelatin stiffens whipped cream enough to make it suitable for a deep layer of filling or for piping roses. The gelatin makes the texture seem fuller and slightly spongy.

Ingredients

• 1/2 to 1 teaspoon powdered gelatin*
• 4 teaspoons water
• 1 cup heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla
• use 1/2 teaspoon for roses, 1 teaspoon for deep fillings

Preparation

Step 1

1. Refrigerate the mixing bowl and beater for at least 15 minutes.

2. In a small heatproof measuring cup place the gelatin and water. Allow to soften for 5 minutes. Set the cup in a pan of simmering water and stir occasionally until the gelatin is dissolved. (This can also be done in a microwave on high power, stirring once or twice.) Remove the cup and let cool to room temperature (about 7 minutes). Gelatin must be liquid but not warm when added to the cream.

3. In the chilled bowl, beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add the vanilla and beat just until stiff peaks form when the beater is raised. Use at once to pipe roses. To keep their shape, freeze the roses before placing them on the cake.