Stabilized Whipped Cream (BAKING)

By hmp13

Makes 4 cups, enough for a 4 layer 9 inch round cake

Ingredients

• 2 teaspoons powdered gelatin
• 2 tablespoons water
• 2 cups heavy cream
• 4 tablespoons sugar or more, to taste
• 2 teaspoons vanilla

Preparation

Step 1

Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.

Add ¼ cup plus 2 tablespoons of the cream to the gelatin mixture and put the bowl over a saucepan of simmering water. Stir the mixture with a rubber spatula – a rubber spatula allows you to pull the gelatin away from the sides of the bowl – until it is smooth, then take the saucepan off the heat. Don’t heat it any more than is needed to dissolve the gelatin.

Combine the remaining cream with the sugar and vanilla and beat to medium peaks. Turn the mixer to low speed and pour in the gelatin mixture in a steady stream, avoiding the whisk and sides of the bowl. If you’re making the stabilized whipped cream by hand, stir the gelatin mixture into the cream with a whisk. Continue beating the cream just long enough to incorporate the gelatin.

Spread the cream in or on a cake with an offset spatula or pipe it, with a ½ inch or larger plain tip, in straight lines on top of a cake.