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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Whipped cream stabilized with
  • No added gelatin (control product)
  • Half the amount of gelatin solution made with powdered gelatin
  • Full amount of gelatin solution made with powdered gelatin
  • One and a half times the amount of gelatin solution made with powdered gelatin
  • Sheet gelatin, bronze, 140 Bloom, full amount of gelatin solution, using 10 sheets for 1 ounce (30 grams) gelatin powder
  • Sheet gelatin, silver, 160 Bloom, full amount of gelatin solution, using 10 sheets for 1 ounce (30 grams) gelatin powder
  • Other, if desired (additional levels of gelatin, different brands of powdered gelatin, commercial stabilizer, agar in place of gelatin [at 8 to 1 conversion, or 12 percent the amount of gelatin])