Saturday, June 01, 2019
One of the ingredients I use in my Cheesecake recipe, is heavy whipping cream. Normally, with the leftover cream, I use a Braun Immersion Mixer to make whipped cream.
The whipped cream though good, tends to lose its body after a day, so I found a Stabilized Whipped Cream recipe that I decided to test.
Short video- making the Stabilized Whipped Cream version...
Both versions of the whipped cream are good, however the version using the Braun Immersion mixer should be used immediately (it will destabilize over time). I think the stabilized version is worth the effort.
Things you may need for these recipes:
