Stabilized whipping Cream
Hello Everyone,
I have a question about stabilized whipping cream. I made 2 batches of whipping cream with the unflavored gelatin( 1 teaspoon and 2 tablespoons of cold water and heavy whipping cream, vanilla extract and powdered sugar) Well, my issue is why my whipping cream is not stable enough, it gets too soft. I tried adding 2 teaspoons of gelatin and the whipping cream came out with alot of air bubbles. Can someone help me with this dilemma. I live in Houston, Texas is there a recipe that I can use but that has a whipping cream taste?
Another question :) I have a hard time icing the cake. I tried long, short spatulas, and so many more. I feel that my icing is not nice enough. What techniques do yall have in icing a cake. I have Sharon shacks videos, I have seen Edna video on how to ice a cake, but I have no luck. Could it be that I am no good in icing cakes-could that be possible?
Thank you to all
Erica
Replies to This Discussion
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Permalink Reply by Stampinsher on
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Erica,
I can help you with the "Another question" because this is what was told to me! We are our worst enemy with our own criticism on our work! I now believe that, really and I am so happy that I see my mistakes and what I think looks bad other than the people who are enjoying my creations. That is a good thing because it only makes me want to get better. I have learned this from this site and the wonderful people here. They are extremely helpful. I hope to be too.
Now by any chance have you seen any of the videos on YouTube with cakeserious? She is also a member here! Perhaps you might want to check that out. Here is one of the video links that you might like, Multi-tone cake and swirls. If the link doesn't work when you click it, then please just copy/paste onto your browser.
http://www.youtube.com/watch?v=P5-KgO5_EP0&feature=channel
Have fun!
Sher
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Permalink Reply by Theresa Happe on
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I also make stabilized whipped cream with 1 teaspoon of gelatin. I put the bowl and the beater into the freezer before I start. Stabilized whipped cream will hold up for piping, but the gelatin isn't going to make it heat proof. If you're battling hot weather, the whipped cream is still going to be tough to work with.
Regarding icing the cake, it's hard to pinpoint what's going wrong without seeing what you're doing. Sometimes it's the cake itself that will throw off the finished look. If you haven't leveled the cake and make sure that no filling is bulging out of the cake, that will ruin the finished look. If it's just getting the icing smooth, keep this in mind. You want to push the icing, not touch the cake with the spatula. When you're dragging the spatula into the cake, you pull crumbs into it. If you just don't think it's smooth enough, you can let the icing crust for 15 minutes and smooth it over with Viva paper towels.
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