Adding gelatin to cold cream

[Franci]

Just checking with you. If I want to add dissolved gelatin to a cold cream and avoid sizing, do I need to cool down the dissolved gelatin first? Any other step?

As you can imagine, I just made a mess. I usually use gelatine in hot preparations.

Thanks!

[annabelle]

I do this quite a bit to keep whipped cream from separating. I dissolve one teaspoon of powdered gelatin in one tablespoon of cold water and let it stand for three to five minutes to soften. Then add one tablespoon of boiling water and stir to dissolve the gelatin and smooth out any lumps. It isn't very hot by then, so I add it to one pint of cold unwhipped cream and then whip them together to soft peaks. Add sugar to taste while whipping and finish it with a splash of vanilla when it has firm peaks.

The cream will hold for three days without separating.

[Franci]

Annabelle, thanks, hopefully it will work this time because then I don't have any more dulce de leche. I'm decorating my daughter's cake.

[annabelle]

Please take some pictures so we can share her day! Best of luck!

[Franci]

I was ready to declare defeat...the gelatin was not hot, I added a couple spoons of the cream to the gelatin to temper and at that point it looked smooth, but as soon as I damped it in the bowl: disaster. So I put the whole bowl in the microwave for 20 seconds, barely lukewarm and it worked. I wonder why? the cream had butter, dulce de leche and sour cream. In the process I wasted some cream and so I was a little short.

I'll take some pictures for sure! Thank you , Annabelle.

[Alleguede]

Warm you gelatine 30 s in microwave, add mixture progressively. If you put too much at once your gelatine sets. Once you've done half of the mix, fold in with the rest you should be ok. Avoid super cold mixes and make sure the gelatine is fairly hot!

[Alleguede]

Please take some pictures so we can share her day! Best of luck!

You should try this with mascarpone instead of gelatine. Mouthfeel is outstanding. Blend cream, mascarpone, icing sugar and vanilla. Then whip.

[jmacnaughtan]

Gelatin works well. It's easier if you bring the small amount of cream you're using to temper it up at least to room temperature to avoid pre-setting. If you ever do this recipe again, I'd recommend warming the dulce de leche and dissolving the gelatin in that. You can then leave it to cool and whip it up with the other ingredients.

[jmacnaughtan]

I do this quite a bit to keep whipped cream from separating. I dissolve one teaspoon of powdered gelatin in one tablespoon of cold water and let it stand for three to five minutes to soften. Then add one tablespoon of boiling water and stir to dissolve the gelatin and smooth out any lumps. It isn't very hot by then, so I add it to one pint of cold unwhipped cream and then whip them together to soft peaks. Add sugar to taste while whipping and finish it with a splash of vanilla when it has firm peaks.

The cream will hold for three days without separating.

I find this works even better if you incorporate the gelatin and leave it to set overnight before whipping. You get an excellent texture and it holds its shape really well, and is perfect if you're infusing the cream with vanilla.

Sorry, didn't read that you use vanilla extract. Still, I'd recommend real vanilla

Edited February 9, 2014 by jmacnaughtan (log)

[annabelle]

That's a great idea about leaving it overnight before whipping. I prefer real vanilla, as well, but one works with what one has. ; )

[Franci]

Thanks Alleguede and Jmacnaughtan for the suggestions, I'll definitely follow them next time I find myself using gelatin in similar applications.