Leave this field empty. This site uses Akismet to reduce spam. I used 4 cups of cream and 4X everything else in the recipe to compensate.
I find the hand mixer cannot achieve the same stiff peaks as a stand mixer, however it still does the job. Just whisk it until smooth.
The most important part of making a stabilized whipped cream is adding something to help stiffen it up. It works really well for spreading and piping.
Description The recipe is for a sweetened, stabilized whipped cream without gelatin. I was so surprised when it just stayed and stayed! Thanks in advance!! Can this be made and stored in the fridge a day in advance, then piped onto the dessert the following day? This is because I find it can be more difficult for the whipped cream to form properly when using less or more than these amounts.
Do I need to use more gelatin when making more then 1 cup of heavy cream. I tried it, and the sugar sheet got really soggy and gross.
Double if desired. A peek inside the shop... So good! Have to tell you a funny story.
With the holiday season approaching, this is one little trick you need in your cooking arsenal. I have a recipe for a lemon cake that has a lemony whipped cream topping.
Great for piping onto desserts or even icing cakes and cupcakes. Hi Jodie! Sad to hear this is what restaurants probably are using.