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.


Help? Please

TIA

Are you mixing it too long?

http://www.amazon.com/Dr-Oetker-Stabilizer-Whipping-Packets/dp/B000NYLU

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

Are you being careful when melting the gelatin?

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

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.