|#30% Butterfat:||#32% Butterfat:|
|#33% Butterfat:||#35% Butterfat:|
|#Leaf Gelatin:||#Soaked In Water:|
- Cream is easier to whip up when cold. So start by chilling a large, clean mixing bowl (preferably stainless steel bowl which helps keeping cream colder), a beater or whisk, and the cream in the refrigerator overnight or until thoroughly chilled. To make sure they are VERY cold, I put the mixing bowl and beater in the freezer 15 minutes again before start whisking the cream. In summer time, place the bowl in a larger bowl filled with ice water and whip the cream in the coolest place of the room. Turn on the air conditioner if you have one. While the bowl and beater are still in the freeze, prepare the stabilizer.
- Submerge the gelatin sheets in a small bowl filled with cold water until softened, 3-5 minutes, then gently squeeze out excess water. If using granulated gelatin, add 2 tablespoons or just enough of cold water to the gelatin so that the liquid is thoroughly absorbed. Temper the bowl of softened gelatin inside another pan of very hot water, or heat it in a microwave on high for about 20 seconds. Stir the heated mixture until the gelatin is completely dissolved. Remove from heat and cool it to about the body temperature. Do not let the gelatin set.
- Besides gelatin, the starch-based stabilizers, like RUF, Dr. Oetker, or Kuechle, can also be used to help stabilize the whipped cream. They are usually to be found in every supermarkets in Germany.
- Whip cream either by mixer(handheld or stand) or by hand (not recommended though, especially when whipping a lot of cream; if you do, use a balloon whisk). To make life easier, I use a stand mixer with the whisk attachment to whip cream. Fill the well-chilled mixing bowl at least 1/5 full fitted with the well-chilled whisk with nice cold whipping cream, so that air can be incorporated quickly and efficiently with the cream.
- To avoid cream splashing, start it off slowly until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Now it is the right time to add in extract and icing sugar (icing sugar contains cornstarch which helps stabilize the whipped cream) along the sides of the bowl, and continue to beat at medium speed. Slowly add in the dissolved gelatin all at once and beat until the cream holds soft peaks. The volume of well-whipped cream is about doubled. Overbeating will cause it to curdle and become butter.
|RUF Artificial Powdered Cream:||Aritificial Cream Ingredients:|