For Whipped Cream Filling/Topping

Name: For Whipped Cream Filling/Topping
Cuisine: German
Ingredients: 3 tablespoons cold water, or 1 tablespoon cold water plus 2 tablespoons kirschwasser (if not using in the cherry filling); 3 tablespoons cold water, or 1 tablespoon cold water plus 2 tablespoons kirschwasser (if not using in the cherry filling); 2 pints heavy whipping cream; ¾ cup powdered sugar; 1 (8-gram) envelope whipped cream stabilizer; 3 tablespoons kirschwasser (if not using in the cherry filling); 3 tablespoons kirschwasser (if not using in the cherry filling); 1½ (7-gram) envelopes ground gelatin (10.5 grams total); 3 tablespoons cold water, or 1 tablespoon cold water plus 2 tablespoons kirschwasser (if not using in the cherry filling); 3 tablespoons cold water, or 1 tablespoon cold water plus 2 tablespoons kirschwasser (if not using in the cherry filling)

Preparation info

Difficulty
Easy

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Prepare the whipped cream filling/topping using either gelatin or whipped cream stabilizer (see note 1 at end of recipe).

Ingredients

Ingredients for Preparation with Gelatin

1½ (7-gram) envelopes ground gelatin (10.5 grams total)
3

Europe
Germany
Garnish

Method

Directions for Preparation with Gelatin

In a small bowl or cup, mix the gelatin with the cold water or the mixture of cold water and kirschwasser. Whisk until smooth and the lumps are gone (press lumps with the back of a spoon), then let sit for 5 minutes to firm up. In the meantime, whip the heavy cream until it starts to firm and shows a few ripples. Set