I have been trying to whip cream for so many years that I had all but given up hopes. This time though, I thought of thinking on a different note. I did some things different, and whaddya know? Super creamy and super stable whipped cream at my disposal!
I almost cried… Serious!
For the cupcakes, I followed this Vanilla Cupcake recipe from Joy of Baking.
For the Whipped Cream.
The trick is to treat it like a celebrity. Revere your cream with the depths of your being and the Cream Gods will smile upon you.
That, and a teaspoon of gelatin. (wink, wink)
Keep these thingies ready.
- 2 cups whole cream (not Amul, I got this from a dairy in Borivali!)
- 1/4th cup sugar
- 2 drops vanilla essence if u wish
- 1 tsp gelatin
- 4 tbsp cold water
- a whole lot of ice
Place the ice in a large pot. Take the cream in another bowl and place it over the ice bath.
Soak the gelatin in cold water for five minutes. Now zap it in microwave at full power in short 5 second zaps till it melts completely.
Don’t overdo it.
Start whipping the cream at slow speed. Once it firms up a bit, add sugar and vanilla. Beat slowly always.
You don’t want butter.
Now add gelatin slowly. Whip with patience.
Soon your patience will be rewarded when you get soft peaky whipped cream. Stop right there!
Use as you wish. But do it quick because the gelatin will not allow a smooth finish after sometime.
- Fresh Whipped Cream (daddyndaughtercookingfromscratch.wordpress.com)
- Stabilized Whipped Cream (chewoutloud.com)