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Let’s make some kimchi 🥬
Korean kimchi recipe: Chinese paocai recipe: source
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Thank you for showing me the whipping cream yummy 😋
Add some moscarpone.
I don't understand this or the need for it. Whipped a lot of cream. Always stays fluffy and beautiful and last three or more days in the fridge. By the forth day it starts to break down, but still pretty fluffy. I use organic heavy cream, but not sure if that makes a difference. Pure whipped cream is heavenly, no fillers needed.
What’s the alternative to using a microwave?
You could just leave the whipped cream out a lil and it will dry out slightly
Eat it with a spoon! It's the best part of Whatever and whipped cream without all the work.
so good
Better and easier to buy and use a isi Whipped Cream Maker. When stored in the refrigerator, the whipped cream will last for months. Pull it out, shake upside down, and you have fresh tasting whipped cream. Great for around the holidays, filling Cream Puffs and Eclairs.
I have found this process to be tedious with dissolving/blooming the gelatin, etc.
Dr. Oetker's "Whip It" works the best and stabilizes for the longest time. Always keep a few envelopes on hand! Just pour one envelope in with a cup of cream, and no fooling around.
Just eat it with a spoon. That's what I do.
A tiny pinch of xanthan gum will do the same. It does the same job and you skip the process of melting the gelatine.
Cream cheese stabilizes whipped cream too, you're welcome 😉
In the USA, most cartons labeled "heavy cream" already have stablizers.
Will this work with fish-based gelatin? I've got a fair number of pescatarian and kosher friends.
What about for vegetarians?
Awesome tip – thanks!
Would not be necessary if the cream had the right fat content.
oh no it turned into butter
Option 4: Keep it in the bedroom… 😉
i'd definitely just eat that whole bowl by itself 😌
Amazing but I'll just stick to making tiny batches of fresh whipped cream with a hand mixer
I just did this the other day. Does anyone understand why my whipped cream would have a slightly bitter taste without adding a good amount of sugar? It wasn’t expired.
Instead of using granulated sugar, I use powdered or confectioner's sugar since it has a bit of an anti-clumping agent added to it, usually corn starch, to keep it from clumping, and have not encountered any issues with my whipped cream breaking down even after 3 or 4 days. It seems that the added bit corn starch in it works well in keeping the whipped cream stable without the need to use gelatin. I use 1/8 cup (15 grams, or 2 tablespoons) of it per cup of heavy cream. If you want the whipped cream sweeter, use double the amount.
You don't need gelatin for this….
A trick I was taught is to add 1 Tbsp of skim milk powder per cup of whipped cream. It can be added either in the beginning or halfway through the whip.
One problem is that… gelatin tastes disgusting.
I Would never use or suggest anyone use gelatin in any food products. It’s poison.
Just culture it!
Like the shorts!!
What else can be used besides gelatin? Agar agar?
OR just add 1 tablespoon of instant vanilla pudding to 1 cup of cream. Works great!
Am I the only one disturbed by how he put all the ingredients at once BEFORE whipping the cream?