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


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

Are you mixing it too long?


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?


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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