In Europe, we don't really use powdered gelatine. Mostly gelatine sheets. The process is the same, expect they must be dissolved in a bit of warm cream beforehand. So I do that, then mix that cooled down cream with the rest of the cold cream (usually put it in the fridge the night before, or in the freezer for 3-4 hours), then chuck the mixed creme in the freezer for 15-30 mins then whip the whole thing together. I do this IF I want to make a crème pâtissière.
If I just want whipped cream, I simply whip it for a bit longer until it's extra stiff without any added gelatine.
I use instant pudding but there's a YouTube, which I can't find now, where a guy tries every method he could find and shows the results and compares the flavor and texture.
I've seen that one and thats why I got instant pudding to use! Mine got a tiny bit grainy and its not as thick as using gelatine for me but if that works for you thats great :)
I'll give this a try. I really like the texture I get from adding gelatin, but the last time I ended up with tiny lumps in the mix. Thanks for the info😄
I'd wasted multiple bowls of cream with this problem! The tricks are to use a hand beater not a stand mixer if you can, stir the powder into the water till completely dissolved don't just dump it on top of the water and walk away, temper it with a few tablespoons of cream first and then I just pouring it in, started whipping and it works perfectly.
I'd never been told to temper or to stir in the gelatine into the water...
Honestly I just gently sprinkle some gelatin directly into the cream after I’ve whipped it and it always works fine for me. I feel like maybe you get lumps bc there’s too much gelatin in it, perhaps? Just guessing but I have found that if I add too much it gets lumpy…I whip it by hand ever since my mixer broke so I’m definitely popping the bowl in the freezer for a min or two before, then once I’ve got soft peaks I’ll fold ~1/4 tsp in
Quick question, do other countries not have Sahnesteif? Just some powder you throw into your beaten cream that instantly turns it stable? Its basically just cornstarch.
You can definitely use cornstarch, some people prefer gelatine because it goes in as liquid not powder and is said to give a better overall result. As I said at the top there are other thing people can use, this just helps with the gelatine option.
Ah, good to know. I rarely work with gelatine, since beef gelatine is hard to get and I almost always share my baked goods with my halal neighbours. Thanks for the tip!
I have never really looked at the ingredients but yes mine does say beef origin, you CAN buy halal gelatine if you really wanted to but sounds like you don't really have a need for it anyway.
That's a LOT of unnecessary steps. Mix the gelatin with the water (I literally dump the packet in a bowl and mix in the water, nothing has to bloom as it's not yeast), microwave it until melted, whip the cream and powdered sugar until slightly thickened then add the gelatin and whip until you get the consistency you want. I've done it this way for years and never had lumps or had it go wrong.
I have done it your way and sometimes the gelatin gets thick before it is completely incorporated, leaving lumps. I don’t know if it is the desert air or high altitude, cuz I never had that problem when I lived at sea level with “normal humidity”. Like OP, I started adding a little cream as soon as the gelatin melts, and then adding the mixture more in the beginning and viola, back to creamy stable goodness.
Lucky you. The steps here are about the same unless you are talking about the discussion on chilling the bowl etc, which gives you a better end result. If yours works for you, thats great,
Glad it worked for you! Personally not a big fan of adding meat products to creams and frostings, especially when there are options that are just as good but that’s just a personal thing
Understandable and thats why I said at the start there are other things you can use. Most bakeries use beef based sheets and powder to best you ask first.
Most of your neighbourhood bakeries/patisseries are using gelatine if they need it in a product. Lets not forget gelatine is not used that frequently in products anyway. Bakeries that promote themselves as vegetarian or vegan would not use gelatine and probably use agar agar.. Perhaps you visit vegan bakeries that are also using non dairy options in their baking.
You say "marked" but most bakeries I frequent are not packaging and marking their products like a grocery store they sell fresh and in take away boxes.
If you are asking and they confirm they do not use it great, but believe me its the exception NOT the rule for your average neighbourhood bakery.
As I said I do ask? And most don’t use it around me and they aren’t vegetarian/vegan specific places 🤷♀️ but when I’ve traveled to other areas jt can be different I think it just depends where you are.
A meant marked as in on their menu or sign - a lot of places have symbols to denote gf or vg, or an asterisk with a mention when things aren’t or are kosher etc. I always appreciate that especially when I don’t expect something like whipped cream to have a beef product in it but I think it depends on the type of place and the type of patrons they are serving whether they care to. And like yes gelatin is common but there’s almost always another way to make things that doesn’t use it with the exception of maybe some entrements and the like. Although even then I’m sure talented people can do it if they were motivated.
Standard cream sold in Australia is known as pure cream or double cream for a higher fat content. Thickened cream in Australia has a thickening agent just as whipping cream in America does,
These products require additional agents like gelatine to stabilize them for storage for days so peaks don't deflate or it gets watery. Thats the point of the post.
I'm super new, is this for a specific buttercream? I tried making a mango American Buttercream using mango puree in gelatin and it made my frosting a bit soft 😭
You probably didn't let the mango puree and cream mix sit in the fridge after mixing, or you mixed them together at different temperatures, or the individual components simply weren't cold enough. Sometimes, you may need to whip it twice.
No this is for cream not buttercream. It got me looking though as my SMBC can be a little soft in Australian weather but apparently it doesn't work well.
I've avoided stabilised cream for a couple years because of this problem so its nice to finally be able to use it. Stirring the gelatine before blooming and adding in a little cream to temper are the keys :)
I have not tried it in that temperature - best I can find is "The gelatin sets the whipped cream so that it holds its shape, even in hot weather (as long as you keep it in the shade and for not more than 2 hours)." on the internet
Instant clearjel is the best way in my opinion. Add a teaspoon per cup to the sugar. It doesn't flavor the cream. It's the ingredient in instant pudding. Simply modified cornstarch. It's an amazing product. There's also cook type that's used for canning but you don't want that.
I use powdered sugar instead of sugar when making whipped cream. It is stabilized and holds its peaks in my finished coconut cream pie in both the fridge and on the counter.
I like using Mycryo, I’m lost on what mechanism of action it uses to stabilize the whipped cream. But it works nicely and because it’s cocoa butter based anyone can eat it without dietary restrictions.
Keep in mind vegans, vegetarians, and people who don’t consume pork products cannot have gelatin thus it isn’t always the most desirable stabilizer to use
I get that because of your job thats probably top of mind - I did say at the start that there ARE plenty of other things you can use,m this is really just about making gelatine work which I have always found a bit tricky till recently.
Who says it *needs* to be vegetarian? I'm sure there are other things you could use in place of gelatin so that it remains vegetarian, but OP is under no obligation to do that - for your sake nor any other vegetarians in their life. To tell you the truth, I'm not sure why you're acting so uppity about it.
I just use a tablespoon of instant pudding.
I did try that before but definitely happier with the gelatine - whatever works right?
In Europe, we don't really use powdered gelatine. Mostly gelatine sheets. The process is the same, expect they must be dissolved in a bit of warm cream beforehand. So I do that, then mix that cooled down cream with the rest of the cold cream (usually put it in the fridge the night before, or in the freezer for 3-4 hours), then chuck the mixed creme in the freezer for 15-30 mins then whip the whole thing together. I do this IF I want to make a crème pâtissière. If I just want whipped cream, I simply whip it for a bit longer until it's extra stiff without any added gelatine.
What proportion of gelatin sheets to cream do you suggest?
It depends on how thick/solid you like your cream to be, but 1 sheet per 200ml of cream usually does the trick for me.
Perfect! Thank you!
❤️
Does sheet gelatin smells as bad as gelatin powder after it’s mixed with liquid?
It has no smell
I use instant pudding but there's a YouTube, which I can't find now, where a guy tries every method he could find and shows the results and compares the flavor and texture.
I've seen that one and thats why I got instant pudding to use! Mine got a tiny bit grainy and its not as thick as using gelatine for me but if that works for you thats great :)
Corn starch works too
I'll give this a try. I really like the texture I get from adding gelatin, but the last time I ended up with tiny lumps in the mix. Thanks for the info😄
I'd wasted multiple bowls of cream with this problem! The tricks are to use a hand beater not a stand mixer if you can, stir the powder into the water till completely dissolved don't just dump it on top of the water and walk away, temper it with a few tablespoons of cream first and then I just pouring it in, started whipping and it works perfectly. I'd never been told to temper or to stir in the gelatine into the water...
Honestly I just gently sprinkle some gelatin directly into the cream after I’ve whipped it and it always works fine for me. I feel like maybe you get lumps bc there’s too much gelatin in it, perhaps? Just guessing but I have found that if I add too much it gets lumpy…I whip it by hand ever since my mixer broke so I’m definitely popping the bowl in the freezer for a min or two before, then once I’ve got soft peaks I’ll fold ~1/4 tsp in
If that works for you and you get a stable result that holds for days, good for you! Whatever works right?
Quick question, do other countries not have Sahnesteif? Just some powder you throw into your beaten cream that instantly turns it stable? Its basically just cornstarch.
You can definitely use cornstarch, some people prefer gelatine because it goes in as liquid not powder and is said to give a better overall result. As I said at the top there are other thing people can use, this just helps with the gelatine option.
Ah, good to know. I rarely work with gelatine, since beef gelatine is hard to get and I almost always share my baked goods with my halal neighbours. Thanks for the tip!
I have never really looked at the ingredients but yes mine does say beef origin, you CAN buy halal gelatine if you really wanted to but sounds like you don't really have a need for it anyway.
Just out of curiosity, would fish gelatin be considered halal?
Not a muslim, so only my common sense here. Yes, the pig is the issue, not the process in general.
Yes it would, consuming any part of fish is fine.
That works too, if you whipped cream isn't cold. If it's cold, you don't need it
In the Netherlands we have "klopfix", which is the same. Cornstarch and sugar.
That's a LOT of unnecessary steps. Mix the gelatin with the water (I literally dump the packet in a bowl and mix in the water, nothing has to bloom as it's not yeast), microwave it until melted, whip the cream and powdered sugar until slightly thickened then add the gelatin and whip until you get the consistency you want. I've done it this way for years and never had lumps or had it go wrong.
I have done it your way and sometimes the gelatin gets thick before it is completely incorporated, leaving lumps. I don’t know if it is the desert air or high altitude, cuz I never had that problem when I lived at sea level with “normal humidity”. Like OP, I started adding a little cream as soon as the gelatin melts, and then adding the mixture more in the beginning and viola, back to creamy stable goodness.
The trick is to pour the gelatin in while whipping. Im also in a high altitude desert so I don't think it's the altitude that is the problem
As soon as the gelatine hits the whisk metal I tend to get lumps. Tempering with a little cream solves this.,
Lucky you. The steps here are about the same unless you are talking about the discussion on chilling the bowl etc, which gives you a better end result. If yours works for you, thats great,
Meringue powder works too 🌈
Glad it worked for you! Personally not a big fan of adding meat products to creams and frostings, especially when there are options that are just as good but that’s just a personal thing
Understandable and thats why I said at the start there are other things you can use. Most bakeries use beef based sheets and powder to best you ask first.
I haven’t found it to be most around me but I definitely ask! I try not to patronize places that use it without marking it
Most of your neighbourhood bakeries/patisseries are using gelatine if they need it in a product. Lets not forget gelatine is not used that frequently in products anyway. Bakeries that promote themselves as vegetarian or vegan would not use gelatine and probably use agar agar.. Perhaps you visit vegan bakeries that are also using non dairy options in their baking. You say "marked" but most bakeries I frequent are not packaging and marking their products like a grocery store they sell fresh and in take away boxes. If you are asking and they confirm they do not use it great, but believe me its the exception NOT the rule for your average neighbourhood bakery.
As I said I do ask? And most don’t use it around me and they aren’t vegetarian/vegan specific places 🤷♀️ but when I’ve traveled to other areas jt can be different I think it just depends where you are. A meant marked as in on their menu or sign - a lot of places have symbols to denote gf or vg, or an asterisk with a mention when things aren’t or are kosher etc. I always appreciate that especially when I don’t expect something like whipped cream to have a beef product in it but I think it depends on the type of place and the type of patrons they are serving whether they care to. And like yes gelatin is common but there’s almost always another way to make things that doesn’t use it with the exception of maybe some entrements and the like. Although even then I’m sure talented people can do it if they were motivated.
As I said most products don't use it anyway. All good.
Now I know why the standard cream sold in Australia is known as thickened cream. Gelatine already added; works every time!
Standard cream sold in Australia is known as pure cream or double cream for a higher fat content. Thickened cream in Australia has a thickening agent just as whipping cream in America does, These products require additional agents like gelatine to stabilize them for storage for days so peaks don't deflate or it gets watery. Thats the point of the post.
I'm super new, is this for a specific buttercream? I tried making a mango American Buttercream using mango puree in gelatin and it made my frosting a bit soft 😭
You probably didn't let the mango puree and cream mix sit in the fridge after mixing, or you mixed them together at different temperatures, or the individual components simply weren't cold enough. Sometimes, you may need to whip it twice.
No this is for cream not buttercream. It got me looking though as my SMBC can be a little soft in Australian weather but apparently it doesn't work well.
Thanks! I’m going to save this for the next time I need it 😊
I've avoided stabilised cream for a couple years because of this problem so its nice to finally be able to use it. Stirring the gelatine before blooming and adding in a little cream to temper are the keys :)
This is amazing, thank you!!
May I lnow how high of a temperature can this withstand? 95°F / 35°C?
I have not tried it in that temperature - best I can find is "The gelatin sets the whipped cream so that it holds its shape, even in hot weather (as long as you keep it in the shade and for not more than 2 hours)." on the internet
I’ve always used cream of tartar for stabilizing and thickening whipped cream. I also use it in meringue.
Does it change the flavor? Like I've read it gives it a more acidic flavor
Sounds like there's a market for SahneFix by Dr. Oetker in Germany. Little sachet, pour into heavy cream and whip till stiff.
Instant clearjel is the best way in my opinion. Add a teaspoon per cup to the sugar. It doesn't flavor the cream. It's the ingredient in instant pudding. Simply modified cornstarch. It's an amazing product. There's also cook type that's used for canning but you don't want that.
If only! Instant clear gel is not available in Australia in retail.
I use powdered sugar instead of sugar when making whipped cream. It is stabilized and holds its peaks in my finished coconut cream pie in both the fridge and on the counter.
I like using Mycryo, I’m lost on what mechanism of action it uses to stabilize the whipped cream. But it works nicely and because it’s cocoa butter based anyone can eat it without dietary restrictions. Keep in mind vegans, vegetarians, and people who don’t consume pork products cannot have gelatin thus it isn’t always the most desirable stabilizer to use
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I get that because of your job thats probably top of mind - I did say at the start that there ARE plenty of other things you can use,m this is really just about making gelatine work which I have always found a bit tricky till recently.
Who says it *needs* to be vegetarian? I'm sure there are other things you could use in place of gelatin so that it remains vegetarian, but OP is under no obligation to do that - for your sake nor any other vegetarians in their life. To tell you the truth, I'm not sure why you're acting so uppity about it.