sigh.. I'm trying to make a stabilized whipped cream icing and its just curdling on me Ive tried to make it twice and its a no go. I'm using knox gelatin as the stabilizer.
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.
Hmm I've tried it twice and I dont think ive over mixed it. Thanks for helping
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!
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.