Trouble with stabilizing whipped cream
i've tried making stabilized whipped cream on 3 occasions with mostly failures. the last attempt was somewhat successful but it was just dumb luck. luckily none of these cakes were very big (cupcakes) and they weren't for a bunch of people.
the first time i made it with dissolved gelatin and all i ended up with was whipped cream with strings of gelatin.
the second attempt was a cornstarch whipped cream and each time it curdled. i would whip not very long and the moment i thought it was coming together i was left with a curdled mess. the last attempt i stopped whipping right before i thought i was coming together and it worked but i felt like it was slightly grainy.
now i'm making a sheet cake for my son's birthday and he wants whipped cream frosting. i would just make regular whipped cream but the cake has to be transported.
does anyone have any tips for making successful stabilized whipped cream?
I usually use gelatin if I am not feeding vegetarians. I bloom, then fully disolve by zapping it in the microwave for 5 seconds, allow it to cool a bit. I partially whip the cream, then pour in the gelatin while whipping. Remember that the cream is cold, so if you you don't incorporate quickly you will get strings of gelatin.
I use agar agar for vegetarians.
Alternatively there are commercial products - like piping gel from Wilton or Dr. Oeker's (sp?) product.