Stabilised whipped cream

Name: Stabilised whipped cream
Prep time: 5 min
Total time: 5 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1)); 3 1/4 tsp cream stabiliser powder; 1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1)); 1/3 cup mascarpone (, fridge cold (40%+ fat, PLEASE GET A REPUTABLE ONE Note 3)); 3/4 tsp gelatine powder ((unflavoured gelatine), I use McKenzie's brand); 1 tbsp water; 1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1)); 1 tbsp extra heavy / thickened cream; 1 tsp vanilla extract; 2 tbsp caster sugar / superfine sugar OR; 1/2 cup icing sugar / powdered sugar (, sifted (for Chantilly Cream - Note 4))

Stabilised whipped cream is regular whipped cream with an ingredient added which makes it hold its form far better than regular whipped cream which starts to deflate within 30 minutes. It will stay aerated, fluffy, and won't weep so you can use it to decorate cakes, pipe onto cupcakes and lay...

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Bahan-bahan

2 porsi

1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1))
3 1/4 tsp cream stabiliser powder
1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1))
1/3 cup mascarpone (, fridge cold (40%+ fat, PLEASE GET A REPUTABLE ONE Note 3))
3/4 tsp gelatine powder ((unflavoured gelatine), I use McKenzie's brand)
1 tbsp water
1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1))
1 tbsp extra heavy / thickened cream
1 tsp vanilla extract
2 tbsp caster sugar / superfine sugar OR
1/2 cup icing sugar / powdered sugar (, sifted (for Chantilly Cream - Note 4))

Langkah-langkah

Put the cream, cream stabiliser, vanilla, and sugar or icing sugar in a bowl. Beat for 2 minutes on high until soft peaks form (or a little longer if you want stiff peaks). Ready for use!
Holds its structure for up to 3 days in the fridge.
Place the cream, mascarpone, and icing sugar or sugar and vanilla in a bowl. Beat until it is the stiffness you are after (1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping).
Holds its structure for up to 3 days in the fridge.
Place the water in a small bowl and sprinkle the gelatine over. Mix to dissolve then leave for 5 minutes to bloom - it will turn into a rubbery lump.
Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.
Put the cream, vanilla, and sugar or icing sugar in a bowl. Beat for 1 minute until quite foamy, then add the gelatine liquid. Keep beating until it is the stiffness you are after - about 30 seconds for soft peaks, or 1 minute for stiff peaks.
Use immediately as you would regular cream (eg decorating cakes, piping, spreading).
Keep for use later - immediately transfer into a piping bag or bowl for use the next day. Important: DO NOT STIR before use, it breaks the cream and makes it watery.

💰 Estimasi Harga

Total Bahan Rp 13.240

Per Porsi Rp 6.620/porsi

🏠 Lebih hemat ~Rp 26.480 dari beli jadi!

📋 Rincian Harga Bahan (36% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
thickened cream	1 cup	-	-
cream stabiliser powder	0.75 tsp	Rp 8.000/100g	Rp 300
thickened cream	1 cup	-	-
mascarpone	0.3333333333333333 cup	Rp 40.000/kg	Rp 3.160
gelatine powder	0.75 tsp	Rp 8.000/100g	Rp 300
water	1 tbsp	-	-
thickened cream	1 cup	-	-
extra heavy / thickened cream	1 tbsp	-	-
vanilla extract	1 tsp	-	-
caster sugar / superfine sugar OR	2 tbsp	-	-
icing sugar / powdered sugar	0.5 cup	Rp 8.000/100g	Rp 9.480