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Stabilised whipped cream is regular whipped cream with an ingredient added which makes it hold its form far better than regular whipped cream which starts to deflate within 30 minutes. It will stay aerated, fluffy, and won't weep so you can use it to decorate cakes, pipe onto cupcakes and layer on trifles the day before, and it looks perfect the next day. You can also whip it up today and leave it in a piping bag overnight or in a bowl, ready to use tomorrow.There's a handful of common ways to stabilise cream, and the 3 methods I use are in this recipe so choose the one that suits you.1 cup (250ml) whipping cream = 2 cups whipped
View original recipe on recipetineats.comPut the cream, cream stabiliser, vanilla, and sugar or icing sugar in a bowl. Beat for 2 minutes on high until soft peaks form (or a little longer if you want stiff peaks). Ready for use!
Holds its structure for up to 3 days in the fridge.
Place the cream, mascarpone, and icing sugar or sugar and vanilla in a bowl. Beat until it is the stiffness you are after (1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping).
Holds its structure for up to 3 days in the fridge.
Place the water in a small bowl and sprinkle the gelatine over. Mix to dissolve then leave for 5 minutes to bloom - it will turn into a rubbery lump.
Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.
Put the cream, vanilla, and sugar or icing sugar in a bowl. Beat for 1 minute until quite foamy, then add the gelatine liquid. Keep beating until it is the stiffness you are after - about 30 seconds for soft peaks, or 1 minute for stiff peaks.
Use immediately as you would regular cream (eg decorating cakes, piping, spreading).
Keep for use later - immediately transfer into a piping bag or bowl for use the next day. Important: DO NOT STIR before use, it breaks the cream and makes it watery.
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