Home Cooking 9

How to use gelatin to stablize whipped cream for frosting

Wendy Lai | Feb 16, 200502:22 PM

I want to make and transport a cake with whipped creme with lemon curd added as frosting. I know this works well if it's served right out of the fridge. But I'll be driving this cake to another person's house, which is about an hour away.

I thought maybe if I add some gelatin in the cream before I whip it, it'll help stablize the cream.

Question is, how do I add it without heating up the cream? I'm thinking maybe I'll bloom gelatin in a small amount of cream first, then add to the whole batch. But without heating the cream, will this work?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH