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Chef's Secret Whipped Cream


1 envelope Knox unflavored gelatine
1/4 cup cold water
2 cups (1 pint) whipped or heavy cream
1/2 cup powdered sugar

Chill large mixing bowl at least 15 minutes. Meanwhile, in small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 2 minutes. In chilled bowl, while beating cream on low speed, gradually add gelatine mixture, then beat on medium speed until thickened, about 5 minutes. Add sugar, then speed until soft peaks form, about 2 minutes.

NOTE:
If you plan to pipe the cream, whip cream until soft peaks form.

VARIATIONS:
For a flavored whipped cream, simply add your favorite extracts or liqueurs, to taste, with gelatine mixture, then proceed as above.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.