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Stabilized Whipped Cream with a Vanilla and Lemon Twist
Ingredients:
- 2 cups (480ml) heavy whipping cream, cold
- 1/2 cup (60g) powdered sugar
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or 1 packet (about 2 1/2 teaspoons) unflavored gelatin
- 2 tablespoons cold water (if using gelatin)
Instructions:
- Prepare the Stabilizer:
- For Cornstarch:
- In a small saucepan, combine the cornstarch with 1/4 cup (60ml) of the cream. Stir well to dissolve.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Let it cool to room temperature.
- For Gelatin:
- Sprinkle the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to bloom.
- Heat the bloomed gelatin gently in the microwave or over a double boiler until completely dissolved. Let it cool slightly but not set.
- For Cornstarch:
- Whip the Cream:
- In a large mixing bowl, add the cold heavy whipping cream, powdered sugar, vanilla extract, lemon zest, and lemon juice.
- Begin whipping the mixture on medium speed until it starts to thicken.
- Add the Stabilizer:
- For Cornstarch:
- Gradually add the cooled cornstarch mixture to the whipped cream while continuing to whip. Increase the speed to medium-high and whip until stiff peaks form.
- For Gelatin:
- While whipping the cream on medium speed, slowly pour the cooled gelatin mixture into the whipped cream. Increase the speed to medium-high and whip until stiff peaks form.
- For Cornstarch:
- Use and Store:
- Use the stabilized whipped cream immediately to frost cakes, fill pastries, or pipe decorations.
- If not using right away, store it in the refrigerator in an airtight container. The stabilized whipped cream will hold its shape for several days.
This stabilized whipped cream with a hint of vanilla and lemon is perfect for adding a refreshing twist to your desserts while maintaining a beautiful and stable appearance. Enjoy!
