Culinary Institute of America

Stabilizer Solution for Whipped Cream

Preparation info
  • Makes

    32

    fl oz
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated 1

Method

  1. Bloom the gelatin in the cold water. Add the hot water and stir to dissolve the gelatin. Cover tightly and store under refrigeration.
  2. To use, melt 3 oz/90 g of the gelatin mixture and add to 16 oz/450 g of heavy cream. Whip to desired peaks.