Tag Archives: vanilla

Stabilized Whipped Cream

7 Jun

Whipped cream is arguably the best dessert accompaniment ever.  In fact, I had plans to write a different post tonight, but that game plan was derailed by the realization that my favorite whipped cream still doesn’t have its own post.  It’s finally time to set things right.  Stabilized whipped cream is awesome stuff, and it couldn’t be easier to make or more adaptable to use.

Stabilized Whipped Cream 4

If you make your own whipped cream, you know there is absolutely no equal in store-bought tubs or cans.  No packaged whipped cream holds a candle to the real deal.

Since it only takes a few ingredients and a few minutes to whip together, there’s no reason not to whip out that whisk.  I always “stabilize” my whipped cream, which creates whipped cream that is more resilient and won’t get runny as it sits.   Stabilized whipped cream holds together beautifully and keeps its shape for many days.  I love using stabilized whipped cream in lieu of heavy  frostings whenever possible.

Stabilized Whipped Cream 5

When you’re in the mood for a light, fluffy frosting, use stabilized whipped cream to frost cakes or pipe long-lasting swirls onto almost any dessert.  You’ll love the fact that you can make stabilized whipped cream ahead of time, keep it in the fridge without worries of it melting away, and use it when you’re ready to go.  You can frost or pipe onto desserts and safely keep it in the fridge until ready to serve.

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Just whip together the heavy cream, powdered sugar, and vanilla (or other flavored extract) until those pretty soft peaks show up.

Stabilized Whipped Cream

Steadily pour in the gelatin/water mixture, while continuing to whip all the way to stiff peaks.

Stabilized Whipped Cream 3

Viola!  The whipped cream takes on a sturdier texture, while remaining light and airy when you taste it.  I’ve done various flavors, with Kahlua whipped cream being my fave.  I used Kahlua whipped cream for this unbelievable Double Chocolate Cake, which was seriously over-the-top-of-the-entire-moon.  Deeelicious.

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Such a long post for such an easy little recipe.  It was long overdue, so I’m overcompensating 🙂

Happy whisking!

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STABILIZED WHIPPED CREAM (about 4 cups)

INGREDIENTS

2 cups heavy whipping cream, very cold
4 TB powdered sugar
2 TB vanilla extract (or Kahlua or other flavored extract)
2 tsp unflavored gelatin powder (Knox)
2 TB water

DIRECTIONS

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl.  Place bowl and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.

Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl.  Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds.  It should become a thick, hot liquid.  Stir well and let sit at room temp.

Remove the bowl from fridge.  Beat on medium-high until soft peaks just start to form.  Set whipped cream aside and check the gelatin mixture.  (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.)  If it’s hot, stir until it cools down to lukewarm.  It should be a slightly warm liquid, but not hot.  Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.

Beat whipped cream to stiff peaks.  Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry.  It will still frost and pipe fine.

Source:  Chew Out Loud

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Pure, Creamy Vanilla Bean Ice Cream

27 Aug Creamy Dreamy Vanilla Bean Ice Cream

As we hang onto the final summer days, we are clinging to all things warm-weather related around here.  I’m truly a summer girl who adores living in flip flops.  It is with reluctance that I’ll bid sweet summer goodbye.  Sniff sniff.

It’s true, you did just read about Bananas Foster “Split last week.  I  have a mini obsession with ice cream right now.  I am determined to make – and eat – as much ice cream as possible before the weather turns.  It turns in  a matter of days here.  Like, after a 72-hour fall season, we’ll launch into a 6-month deep freeze.  Okay, I exaggerated.  But only a little.

Moving on.  Onto our happy topic – ice cream! 🙂

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – all natural goodness

Yeah!  Ice cream somehow just makes people smile.  If you’re like me, you like to keep things pretty simple on a day-to-day basis.  That’s what this is – simple and oh-so-satisfying.  Vanilla bean is my favorite ice cream flavor in the whole wide world.  Pure, natural, and nothing artificial about it.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – Just a handful of ingredients

There are only 5 ingredients that go into this treat.  This recipe uses eggs, which results in a rich, creamy ice cream.  I also like to make the basic no-egg version, which is much lighter in texture.  I guess it depends on mood and preference.  The boys and I easily devour both.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – got a spoon?

Because of this ice cream’s thick/creamy texture, it can set up pretty firmly in the freezer.  If it does, just set it on the counter to soften a bit before serving.  It’s soooo worth it.

The flavor of this ice cream reminded me of vanilla bean creme brulee.  Except it’s frozen.  Can’t go wrong with that.  Enjoy, and save some for your peeps!

RECIPE (about 10 servings)

INGREDIENTS

1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar

DIRECTIONS

Combine milk and cream in medium saucepan.  Using sharp knife, split vanilla bean in half, lengthwise.  Scrape out all the seeds into the saucepan.  Put bean pod in saucepan (there’s lots of flavor left in pod.)  Bring mixture to slow boil.  Reduce heat to low, and simmer 30 minutes.  Stir frequently.  If you get a little milky film on top, don’t worry about it.   Just stir away.

Combine 2 eggs, 3 yolks, and sugar in a medium bowl.  Lightly beat until mixture is thick, smooth, and pale yellow.  Remove bean pod from milk mixture.  Measure out 1 cup of the hot mixture.  Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking (can also use a mixer on low speed.)  When combined, pour egg/milk mixture back into saucepan.  Stir constantly over low heat until mixture is thick enough to coat spoon.  Do not let it boil.  If using thermometer, it should be around 170F.

Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely.   Takes at least a few hours chill, so do this overnight if you like.

Pour chilled custard into ice cream maker and churn until thickened, about 25 min.  Transfer to airtight container and place in freezer to set.

posted by chewoutloud

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