How to Stabilize Chantilly or Whipped Cream

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En Casa Contigo

Published on Jul 25, 2014
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????DON'T FORGET TO VISIT OUR ONLINE STORE WITH AMAZON WITH THE BEST SELECTION OF QUALITY-PRICE PRODUCTS FOR YOUR HOME???? https://www.amazon.es/shop/encasacontigo What is Chantilly or stabilized cream? It is a cream or chantilly that will retain its shape for longer. Chantilly is a type of frosting that does not retain its shape for a long time, we use it to decorate a cake. However, if we stabilize the Chantilly or whipped cream we can decorate our cakes and cupcakes ahead of time before serving them and know that they will keep their shape. There are several methods of stabilizing cream or liquid cream. There are commercial stabilizers used by bakeries, but the one we are going to make is available to everyone and is also totally natural. There is only one drawback. You have to use the chantilly quickly after stabilizing it even if you are not going to eat it right away. This is because the stabilizing agent can solidify the frosting in the bowl. So, if we decorate the cake right away, the cream will solidify in the shape we have decorated. And we can eat it whenever we want. Ingredients: For 2 cups • 1 teaspoon of unflavored gelatin or gelatin like Knox or Royal • 1/4 cup - 60 ml cold water • 1 cup - 240 ml heavy cream or liquid cream • 1/4 cup - 32 gr. icing sugar Preparation: • First make sure that the bowl in which we are going to beat and the blades are very cold. (Put it in the freezer or refrigerator 15 minutes before beating the cream) • If possible use a cold stainless steel bowl instead of glass • Also the cream or heavy cream has to be very cold (never freeze the cream to whip) so it is convenient to have it in the refrigerator until just before starting to beat. 1. In a small saucepan, combine the gelatin and cold water. 2. Stir gently and allow the mixture to thicken. 3. Once thickened, heat the mixture over a very low heat, stirring constantly until the gelatin has fully dissolved. 4. Once dissolved, remove the pan from the heat. 5. Allow to cool to lukewarm - not completely - it should not coagulate completely. 6. While it is cooling, beat the cream with the icing sugar until it begins to thicken. 7. Reduce the speed to low and add the gelatin in a stream to the cream or Chantilly without stopping to beat. 8. Return to high speed and beat until stiff peaks form. ****Remember not to over beat or you will get butter. 9. USE IMMEDIATELY using piping bags etc. 10. Store the cake in the refrigerator until serving time. Please Share! Thank you very much Subscribe to my channel: http://www.youtube.com/subscription_c... Facebook! / encasacontigo Twitter! / encasacontigo Website! http://www.EnCasaContigo.com My Channel! / encasacontigo

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