topic Stabilizing Whipping Cream in Kitchen

Stabilizing Whipping Cream

denise51 — Mon, 07 Apr 2014 22:23:33 GMT

What was the ratio of vanilla instant pudding to whipping cream, that the kitchen aid lady shared with us. thanks

Re: Stabilizing Whipping Cream

stilltamn8r — Mon, 07 Apr 2014 22:49:56 GMT

I thought it was a Tablespoon per pint.. can anyone else corroborate?

Re: Stabilizing Whipping Cream

Carmie — Tue, 08 Apr 2014 01:36:33 GMT

I use instand pudding when whipping cream. I whip my cream (1pt) until it starts to get thick. Then I add sugar to taste and a little vanilla, about 1 tea. and 1 or two spoonfuls of pudding mix and whip until it is thick....don't whip too much or you will have butter.

I don't really measure. My spoons are my dinnerware tea spoons. It's impossible to make a mistake.

The Kitchenaid Lady (Laura) said to use 1 Tab to 1 pt of cream. Some internet sites say to use 2 Tabs per pint. I don't think the exact amount matters too much.

Re: Stabilizing Whipping Cream

Daysdee — Tue, 08 Apr 2014 01:51:12 GMT

On 4/7/2014 stilltamn8r said:
I thought it was a Tablespoon per pint.. can anyone else corroborate?

I believe that is what Laura said.

Re: Stabilizing Whipping Cream

Nightowlz — Tue, 08 Apr 2014 02:01:40 GMT

That's what she said. 1 pint or 2 cups whipping cream plus 1 tbls instant vanilla pudding or your pudding flavor of choice depending on what you are making. I wrote it down because I knew I would not remember.

Re: Stabilizing Whipping Cream

homedecor1 — Tue, 08 Apr 2014 03:52:07 GMT

I wrote it down immediately as she said it 1 tablespoon instant pudding - vanilla (Or any flavor you choose) To 2 cups heavy whipping cream Just made a lemon sponge cake and used this technique Perfectly delicious!

Re: Stabilizing Whipping Cream

Mistreatedbycs — Tue, 08 Apr 2014 04:13:38 GMT

Mom used Knox's gelatin...no one does that anymore?

Re: Stabilizing Whipping Cream

imashopper — Tue, 08 Apr 2014 04:21:21 GMT

Thanks!

Re: Stabilizing Whipping Cream

debic — Tue, 08 Apr 2014 11:57:39 GMT

On 4/7/2014 nantucket shore said:
Mom used Knox's gelatin...no one does that anymore?

I still use that, but the pudding sounds easier.

Re: Stabilizing Whipping Cream

Judaline — Tue, 08 Apr 2014 12:44:11 GMT

Martha recommends apple jelly. Worked for me. Just a tablespoon, maybe a little more.

Re: Stabilizing Whipping Cream

faeriemoon — Tue, 08 Apr 2014 12:46:12 GMT

That Laura lady has great tips and shortcuts. Does she have a website with all of her tips?