|California Home Cooking|
|by Michele liAnna Jordan|
The definitive book on authentic California-style cooking, for food-lovers anywhere! Amid glorious harvests of plenty from land and sea, you're bo...
Tip: Try whip cream for more results.
Results 1 - 8 of 8 for stabilized whip cream
Combine gelatin and ... and cool slightly. Whip cream, sugar and ... whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).
Combine gelatin and ... about 3 minutes. Whip cream with 1/4 cup ... high speed until stiff. Cakes frosted with whipped cream should always be refrigerated.
Soften 1 teaspoon ... 1 cup whipping cream whisking until gelatin ... sets in refrigerator. Will hold for 2-3 days. Sweeten with powdered sugar and vanilla.
Soften gelatin in ... melts. Add to cream, beating only to combine, not whip. Chill in ... refrigeration. This cream works well on cream topped or filled desserts.
Add gelatin to ... room temperature. Meanwhile whip the cream until it is ... cream stands in stiff peaks. Use as frosting for cakes or dessert decoration.
Cake: Put cake ... cup of the cream you whipped (reserve ... and cool slightly. Whip cream, sugar, and ... until stiff. Yield 2 cups. MUST be refrigerated!
In a heavy ... butter, and whipping cream. Cook over ... with second layer, praline side up. Pipe or dollop with the remaining topping. Keep refrigerated.
If you want ... cake with whipped cream, be sure ... Heat on low to dissolve. Cool to room temperature, then fold into 1 cup of whipping cream, whipped.
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