Stabilised whipped cream

Ingredients

• 1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1))
• 3 1/4 tsp cream stabiliser powder
• 1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1))
• 1/3 cup mascarpone (, fridge cold (40%+ fat, PLEASE GET A REPUTABLE ONE Note 3))
• 3/4 tsp gelatine powder ((unflavoured gelatine), I use McKenzie's brand)
• 1 tbsp water
• 1 cup thickened cream (heavy cream) or whipping cream (, fridge cold (Note 1))
• 1 tbsp extra heavy / thickened cream
• 1 tsp vanilla extract
• 2 tbsp caster sugar / superfine sugar OR
• 1/2 cup icing sugar / powdered sugar (, sifted (for Chantilly Cream - Note 4))

Steps

1. 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. 2

   Holds its structure for up to 3 days in the fridge.

3. 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. 4

   Holds its structure for up to 3 days in the fridge.

5. 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. 6

   Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.

7. 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. 8

   Use immediately as you would regular cream (eg decorating cakes, piping, spreading).

9. 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.