Culinary Institute of America

Stabilized Whipped Cream

Preparation info
  • Makes

    3 lb

    • 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, sheet 7

Method

  1. Bloom the gelatin in ice-cold water for six minutes. Gently squeeze the gelatin sheets to remove excess moisture.
  2. Whip 2 lb 7 oz of the cream to soft peaks. Reserv