Ever follow a recipe to the T and still get it wrong? I do... all the time. I had planned on showcasing a newly-mastered recipe for stabilized whipped cream, that whippy-frosting substance that comes on some cakes and holds up longer than regular whipped cream. I thought I'd squeeze some of it onto some cupcakes and also try my new airbrushy style frosting colors. None of this happened because I did SOMETHING wrong. I don't know what, and it is driving me crazy!
Here's the recipe I used for stabilized whipped cream. If anyone has ever tried this and succeeded, let me know what I did wrong. I plan on trying this again (and maybe documenting it as sort of a "Recipe Re-Do," but for now I'll have to move on.
1/4 c. cold water
1 t. unflavored gelatin
1 c. heavy whipping cream
1 T (or more) white sugar
1/2 t. vanilla extract (I used my Vanilla Bean Paste)
Put your bowl and beaters into the fridge/freezer for at least 15 minutes. While you're doing this, combine the cold water and gelatin, and microwave for small increments of time until the gelatin is dissolved. Stir and let cool completely (gelatin should be liquid, but not warm when added to the cream). Beat the cream, sugar and vanilla until you start to see the beater marks. Slowly and constantly add the gelatin to the cream as it whips. Whip until stiff peaks form.
I did notice after I finished whipping that there were small spots of gelatin stuck to the side of my cold KitchenAid bowl... maybe I whipped too fast and not enough of the gelatin got incorporated with the cream? Not sure if you can tell from my photo, but I did NOT get stabilized whipped cream. What a waste!