"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 07-28-2006, 06:19 PM   #1
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,872
Stabilizing Whipped Cream

I am sure that this has been asked and answered amd I looked .... but couldn't find a thread on it.

I am making a trifle for dessert on Sunday and want to stabilize my whipped cream.

To do that I use gelatine, no?


jennyema is offline   Reply With Quote
Old 07-28-2006, 06:51 PM   #2
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Gelatine works if your careful putting it in.Powdered sugar works pretty good.Make sure you cream is 30% fat or more and get bowl and beaters really cold before whipping.

jpmcgrew is offline   Reply With Quote
Old 02-04-2008, 10:51 AM   #3
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
If you have some instant vanilla pudding , you can try some in that.
LadyCook61 is offline   Reply With Quote
Old 02-04-2008, 11:52 AM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
At the restaurant we used cream of tartar Jenny.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:33 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.