cream desserts

We all need our whipped cream dessert to look just as nice tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple, easy and effortless methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project.

How to Stabilize Whipped Cream Five Different Methods

tbsp Cornstarch

Whipping Cream

Sugar

tbsp Confectioners Sugar /Powdered Sugar

tbsp Pudding Mix

milk powder

Whipping cream

tbsp Caster sugar

tsp Gelatin

tbsp Cold water

Vanilla

tsp Agar-Agar

Water

Start by whipping the cream with a whisk attachment.

Slowly add the sugar (or confectioners sugar)&nbsp;

Add the vanilla and cornstarch or milk&nbsp;powder or pudding mix.

Continue to whip until stiff peaks.

Your whipped cream is stabilized when you can see the peaks hold their shape firmly

Method I, II, III, IV (video above)

Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.

The gelatin will bloom and become soft.

Place gelatin in a double boiler or microwave for a&nbsp;10-sec interval until all the gelatin granules are dissolved.

Set aside to cool but not set. This is very important.  Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.

Prepare gelatin

Pour the whipped cream into a mixer bowl.

Turn the mixer on medium.

After a minute - slowly add in the sugar.

Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)

Now pour the gelatin mixture into the mixer bowl and continue to whip.

Do not over beat at this point. You will see the cream will hold stiff peaks.

This whipped cream can be used immediately.

You can spread it over a cake or pipe as needed.

Whip the cream

Prepare Agar-Agar&nbsp;Add agar-agar to water.&nbsp;

Stir well to ensure no lumps. Let stand for 2 minutes.&nbsp;

Heat in the microwave for 30 seconds to a minute.&nbsp;

Let cool completely - then follow the same process as below for gelatin.&nbsp;

With Agar-Agar

https://content.jwplatform.com/videos/h3SzonDu.mp4

We all need our whipped cream dessert to look just as beautiful tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple, easy and effortless methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project

How to stabilize Whipped cream  Blog

Give the classic Italian Panna Cotta a blueberry make-over with this Blueberry Panna Cotta tart. Velvety thick cream in a buttery no-bake cookie crust. Create three ombre layers as I have or just one single layered Panna Cotta tart. Perfect for a weekend dessert or to impress family and friends.

Blueberry Panna Cotta Tart Recipe

oz Graham crackers ((2 cups))

Melted butter

oz Blueberries (fresh

Blueberry puree (see above)

milk

tbsp Gelatin

Blueberries (for garnish)

Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.

Add melted butter and sugar. Combine well so there are no dry crumbs.

Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan.

Place the tart in the freezer for an hour.

Prepare crust

Pulse the blueberries in a food processor or blender until smooth.

Sieve thru a fine mesh to remove the skin.

Use the amount requested in this recipe.

Blueberry puree

Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.

In a heavy-bottom saucepan, heat the cream &amp; sugar until sugar dissolves and cream comes to an almost boil.

Add the vanilla and the soaked gelatin milk.

Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.

Take the mixture off the heat.

Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blueberry skin. (this is your white panna cotta mixture).

Panna cotta

Take 1/2 cup of the white pannacotta mixture in a bowl and add the blueberry puree – and combine well.

Gently pour half the mixture into the cooled/partially frozen tart shell. ( I prefer to pour over the back of a spoon for a gentle pour).

Carefully, place the tart in the fridge and let chill for 30 minutes to an hour until the top is almost set.

For the second layer – Add only half of the remaining white mixture to the blueberry pannacotta mixture.

Gently pour only half the blueberry panna cotta mixture over the chilled first layer. (I prefer to pour over the back of a spoon for a gentle pour).

Carefully place the tart in the fridge and chill again for 30 minutes to an hour until the top is almost set.

Lastly, combine both the remaining panna cotta mixtures (white and blue).

Gently pour the mixture over the previous cooled layers. (I prefer to pour over the back of a spoon for a gentle pour).

Carefully place the tart in the fridge and this time chill for at least 4 hours until the pannacotta is set.

Decorate with fresh blueberries and whipped cream as shown in the video.

Enjoy!

Layering

NO BAKE – BLUEBERRY PANNA COTTA TART
Give the classic Italian Panna Cotta a blueberry make-over with this Blueberry Panna Cotta tart. Velvety thick cream in a buttery no-bake cookie crust. Create three ombre layers as I have or just one single layered Panna Cotta tart. Perfect for a weekend dessert or to impress family and friends.
Get the recipe here - https://veenaazmanov.com/blueberry-panna-cotta-tart/


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Blueberry Panna Cotta Tart | No Bake Blueberry Pannacotta

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Top 2 cream desserts recipes from across the web

The most viewed cream desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed cream desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine