|by Michel Roux|
A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, ...
Tip: Try whip cream for more results.
1 - 8 of 8 for stabilized whip cream
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.
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.
Combine gelatin and ... and cool slightly. Whip cream, sugar and ... whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).
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.
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.
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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