Clog Gelatin In Whipped Cream

Baking By twinmomgirl Updated 27 Feb 2010 , 3:21am by milkmaid42

twinmomgirl Posted 26 Feb 2010 , 2:31pm
post #1 of 6

I tried several times to stabilize whipped cream for filling with no good result. I tried to put the gelatin mix cold (no heated) but the whipped cream comes sandy. And when I put the gelatin liquid, I have clog gelatin in my whipped cream.
I don't know what I'm doing wrong!!!!

I tried those recipes

http://cakecentral.com/recipes/1925/stabilized-whipped-cream

http://cakecentral.com/recipes/2387/stabilized-whipped-cream-icing

5 replies
antonia74 Posted 26 Feb 2010 , 11:03pm
post #2 of 6

I wouldn't bother with the saucepan for that teeny tiny amount of gelatin.

I sprinkle the gelatin powder over water in a small microwave-safe bowl, let it sit for 5 minutes, nuke it for 10-15 seconds until it is clear, let it sit on the counter for about 3-4 minutes until it is room temp to the touch but still totally liquid.

I then start whipping the cream in the mixer until the whisk JUST begins to leave trail marks in the cream, then I pour the liquid down the side (avoiding the wires of the whisk) and finish whipping on high speed for a minute or two until it's stiffer.

Done. thumbs_up.gif

djs328 Posted 26 Feb 2010 , 11:17pm
post #3 of 6

Honestly, I don't even add gelatin to my whipped cream. I whip it up enough to be stiff, and shmear it on the cake. I've never had a problem! (as long as you keep it in the fridge)
I tried the gelatin recipe once, and didn't like it. JMHO!

jobueno Posted 26 Feb 2010 , 11:36pm
post #4 of 6

This is what I do:
Prepare an ice water bath, sprinkle the gelatin on my whipping cream and let it bloom. Then microwave it until disolved but not boiling. Place your mix in a metal bowl and over the ice water and begin to whip!! No clumps no lumps. It's the only way I have figured it to work properly. HTH

msulli10 Posted 27 Feb 2010 , 12:01am
post #5 of 6

I couldn't make it either. I wound up with clumps of gelatin and had to push it through a strainer to get it out. I didn't want to waste all that whipped cream.

milkmaid42 Posted 27 Feb 2010 , 3:21am
post #6 of 6

If you are willing to try another method of stabilizing whipped cream, here is what I have found successful:

STABILIZED WHIPPED CREAM

1 1/4 C. Powdered sugar 2 C. Heavy cream
2 1/4 tsp. Cornstarch 1 tsp. Vanilla

Chill bowl and beaters until cold. Mix PS and cornstarch in small saucepan. Stir in 1/2 C. cream until completely smooth.
Bring to a boil, stirring constantly. Reduce to low, simmer until thick as pudding. Scrape into a bowl and add vanilla. Beat cream softly. Add cornstarch mixture and beat until stiff.
Naturally, you keep it refrigerated, but it does hold up well and doesn't weep.

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