What Am I Doing Wrong???

Baking By LoveConfections Updated 27 Sep 2011 , 10:55pm by KoryAK

LoveConfections Posted 27 Sep 2011 , 9:45pm
post #1 of 6

sigh.. I'm trying to make a stabilized whipped cream icing and its just curdling on me icon_sad.gif Ive tried to make it twice and its a no go. I'm using knox gelatin as the stabilizer.


Help? Please icon_smile.gif

TIA

5 replies
TexasSugar Posted 27 Sep 2011 , 9:55pm
post #2 of 6

Are you mixing it too long?

http://www.amazon.com/Dr-Oetker-Stabilizer-Whipping-Packets/dp/B000NYicon_eek.gifLU

I've used this stuff in the past and had the cream stay nice and whipped for two to three days.

LoveConfections Posted 27 Sep 2011 , 10:18pm
post #3 of 6

Hmm I've tried it twice and I dont think ive over mixed it. Thanks for helping icon_smile.gif

imagenthatnj Posted 27 Sep 2011 , 10:32pm
post #4 of 6

Are you being careful when melting the gelatin?

http://www.ochef.com/824.htm

mo_gateaux Posted 27 Sep 2011 , 10:41pm
post #5 of 6

I've never used the gelatin, but i this happened to me with whipped chocolate ganache. What speed are you whipping at? Try whipping at a slow-medium. When you think of it, you can whip cream by hand, so it shouldn't be too fast. That way you'll be incorporating more air (i think). Try it on a lower speed and check it often. Good luck!

KoryAK Posted 27 Sep 2011 , 10:55pm
post #6 of 6

Adding melted gelatin to cold whipping cream is probably your problem (if it's not over-whipping). Try tempering a little cream into the gelatin and then pour it into the main cream so the temp change isn't so drastic.

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