Stabilised whipped cream

Langkah-langkah

1. Put the cream, cream stabiliser, vanilla, and sugar or icing sugar in a bowl. Beat for 2 minutes on high until soft peaks form (or a little longer if you want stiff peaks). Ready for use!
2. Holds its structure for up to 3 days in the fridge.
3. Place the cream, mascarpone, and icing sugar or sugar and vanilla in a bowl. Beat until it is the stiffness you are after (1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping).
4. Holds its structure for up to 3 days in the fridge.
5. Place the water in a small bowl and sprinkle the gelatine over. Mix to dissolve then leave for 5 minutes to bloom - it will turn into a rubbery lump.
6. Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.
7. Put the cream, vanilla, and sugar or icing sugar in a bowl. Beat for 1 minute until quite foamy, then add the gelatine liquid. Keep beating until it is the stiffness you are after - about 30 seconds for soft peaks, or 1 minute for stiff peaks.
8. Use immediately as you would regular cream (eg decorating cakes, piping, spreading).
9. Keep for use later - immediately transfer into a piping bag or bowl for use the next day. Important: DO NOT STIR before use, it breaks the cream and makes it watery.