Substitute for Gelatin to Stabilize Whipped Cream?
I want to make a roulade for Passover and the whipped cream filling recipe calls for gelatin, which isn't kosher. What should I do -
Leave the stabilizer out of the recipe? The amt. in the recipe is 1/2 tsp. gelatin for 1 c. of cream.
Substitute agar agar? If so, advice on how to do this and a ratio for substitution would be appreciated.
Find kosher gelatin? Not an appealing option given the high cost and the likelihood that I won't need it again until next Passover.
If there are options I haven't thought of, please share them!
Here is what I have in my file for stabilizing whipped cream:
WHIPPED CREAM - Stabilized
There are three ways to stabilize Whipped Cream when using it for frosting.
The most common way is to use gelatin. For each cup of cream (1/2 pint) to be whipped, you will need 1 t. gelatin and 2 T. of cold water. Add the gelatin to the water in a small, heavy-bottomed saucepan and stir over low heat 'til melted. Allow to cool, then begin whipping cream. As soon as cream barely mounds, begin pouring melted, cooled gelatin in a slow, steady stream into the cream, with beaters still running. Continue to beat the cream 'til it is stiff enough to use as frosting or for piping through a pastry tube. Put cake in a cool place. Serve chilled.
Another way is to beat a little confectioners' sugar into whipped cream. The sugar absorbes some of the excess liquid in the whipped cream; it also contains cornstartch, which acts as a stabilizer. Whip cream 'til stiff, then fold in 3 T confectioners' sugar to each cupful of whipped cream. (Each 1/2 pint of whipping cream yields 2 C of whipped cream.)
A third way is to let it drip 'til it is stiff from loss of moisture. Buy heavy whipping cream the day before you plan to use it, and put it into the coldest part of your refrigerator. Whip 2 C of cream in an electric mixer, or use a rotary beater 'til it begins to thicken. Then add 1/4 C sugar and continue whipping 'til thick, taking care not to over beat. Fold 2 t vanilla into cream.
Rinse a triple layer of cheesecloth in cold water and wring out well. Use to line a colander or large strainer. Pour whipped cream into cheesecloth-lined colander. Set in a pan with raised sides, then drape remaining cloth over the top. Let sit for 24 to 48 hrs. in the refrigerator. As liquid drips out of the cream, the cream will get dense and very stiff. Makes 4 C. Use within 24 to 48 hrs.
Most recommendations are 1:1 straight substitutions, but since agar tends to set a little stiffer, I'd personally use .5 to .75 tsp. Perhaps you should do a test run to see how it works for you?
Is cornstarch kosher? Rose Levy Beranbaum's The Pie and Pastry Bible notes that whipped cream can be stablilzed with cornstarch. She writes "This whipped cream will not water out for up to twenty-four hours...(but) it will not stabilize the cream enough to keep at room temperature." It is not as simple as just adding cornstarch, the recipe can be found on page 553 of the 1998 edition.
You can try using Dr. Oetker's Whip-It which is a cornstarch and dextrose-based stabilizer. I just used it this week (after scouring Chowhound and Google on ways to stabilize dessert filling) to good results.
Found at this website: http://www.bulkfoods.com/agar_agar.htm
Using Agar-Agar for Whipped Cream: For cream toppings or fillings that will stay firm and will not separate merely add 2 Tablespoons of sifted confectioners sugar and 1 teaspoon of agar powder to 1 cup of whipping cream that is almost whipped. Continue whipping until stiff peaks form. You can add flavoring as desired.
Lisbet is right. Agar agar is kosher. It's made from plant matter (seaweed) and has the added benefit over standard gelatin that it is stable in really warm weather, and will set at room temperature. But for whipped cream, y9uo need to put it in the refrigerator. As for the cornstarch in powdered sugar, pick up some extra fine 100% sugar and it will work perfectly well. I would put it in just a bit ahead of the agar agar in order to ensure it dissolves. The taste of the stabilized whipped cream will be... well, just like whipped cream! Good luck!