This worked perfectly - thank you. Just for the record, I followed your suggestion below (your reply to a viewer who got lumpy results streaming the gelatin) by setting the mixer on high and adding the entire amount of gelatin at one time - no lumps - perfecto!! :)
I watched another youtuber who uses yoghurt and a product called whip it, these seemed to work really well as well. She did warn that this cream has a slightly tangy flavour due to the Greek Yoghurt but she really likes it. This might be something else to try, too, for stabilising.
Oh my! Totally should of used this for frosting my cupcakes the other day! Why didn’t I watch this faithfully, like I normally do!! Definitely going to give this a try!
The texture doesn’t change when refrigerated but it stiffens, which is the goal because of the gelatin. You need to use it fresh and then leave it alone because once it sets it isn’t as smooth to work woth
Been looking for a recipe for a whipped frosting - the one they use on Mexican cakes, but that is stable and this looks to be it! 2 quick questions. Can I airbrush this to decorate it? If so, how long will that stand - can i keep it airbrushed in the fridge 24 hours? Covered or uncovered? Will the coloring drip or leak? THank you!!
Yes once it is chilled I think you can airbrush it! I’ve never tried myself but I can’t see a reason it wouldn’t work! And yes you need to store it in the fridge and that shouldn’t affect the airbrush!
Wow! Great video. I was wondering why my whipped cream has always got lumps of gelatine. This makes sense! I always keeps my whipped cream in the refrigerator to set, which is totally wrong. Thank you for the great info!
Thanks! I would say 10-20 minutes. In a piping bag it seems to prolong it setting up but once you pipe it you don't want to mess with it. If you're frosting a cake you have time to smooth it out and such and you can always use a warm knife to help if it starts setting up to smooth things out a bit more!
No once it's set it needs to stay or it will change it and get weird. Because the cream is whipped if you warm it it will change the structure and the cream will just stay fluid. Once you make it you really need to quickly work with it and then leave it to set up in the fridge :)
I don't recommend any specific whipping cream brand, any brand should do! You should be able to find the unflavored gelatin at any grocery store and you can also find it on Amazon. :)
I haven't tried the recipe with gelatin sheets but it looks like the conversion is that you'd use 3-4 gelatin sheets for every tablespoon of powder. :) You may have to experiment and see how you like it.
Will adding gel color mess with its consistency or form? Also. do you recommend decorated cake stays IN fridge, before display? Or how long will it stay out (room temperature) . Id be making this for soemone else and sould like to kno if i need to warn them if not to keep it out until ready to use,pr Not? TiA
I haven't tried using gel color with this recipe but I would say it shouldn't affect the consistency. I would add it right from the start so it gets fully incorporated as you whip the cream. As far as refrigeration, I would say keep this in the fridge as long as possible before displaying and serving. It is stable because of the gelatin, but could get a little melty if it's out in the heat too long. Also it tastes better cold I think! :)
To be honest, I am not sure! But you should give it a try! I would just say try to whip the gelatin in as quick as you can then leave it since the cool whip is already whipped. Also, cool whip could potentially already be pretty stable so you might be able to use it without adding anything. I'm just not that familiar, sorry! :)
If I'm making mascarpone/cream cheese whipped cream frosting, will this still work? When should I add the cheese, before or after the gelatin? Also, how long (more or less) does the stabilized frosting take to set? If you're making a tiered cake, should you just make multiple batches so it doesn't set as you're frosting layers?
Yes it still works, I actually have a good recipe for just that! 1/4 oz gelatin (1 packet) 1/6 c cold water 4 oz cream cheese 2.5 oz sugar 16 oz heavy cream 1/2 tsp vanilla -add the gelatin to the cold water -whip cream cheese -add sugar and whip until there are no lumps -add heavy cream a little at a time (leave about 1/4 out) -warm gelatin and add all at once and whip fast to avoid chunks -add the rest of the cream -add flavor and color; whip until thick But if you're adding cream cheese I do not recommend frosting the outside of a tiered cake with it. It could weigh it down and it may not stay smooth. I use the recipe above for fillings, but I always use plain stabilized whipped cream to frosting the outside of cakes because it is lighter and holds its shape best.
I would say that as you work with the whip you'll want to try to get the cake frosted within 10-15 minutes to keep the whip smooth before it begins to set. And then once you place it in the fridge it will really set up and hold its shape.
I am sure you can definitely do that! I am not sure on the ratio but I just did a quick online search and it seems you can substitute it 1:1, so use the same amount. I haven't tried it myself, but I'm sure it works great!
I would use this recipe because it doesn't have butter! And you can use a sugar substitute rather than the sugar if you are looking for no sugar as well. Just add the sugar replacement to taste. :)
Hi! this is so random i'm srry, but how much gelatin do you think i should use for 1 litre of cream? i'm a little nervous because i could only find the packets and i'm making a 4 layer cake im so bad at this lol!
Let's see, my recipe calls for 1 packet of gelatin (2 1/2 tsp or 1/4 oz) for 1 pint of heavy cream. 1 Litre is about 2 pints of cream, so double all the other ingredients. Use 2 packets of gelatin.
I imagine you could, but I have tested the substitution amounts or anything. Online it says you can substitute with equal amounts, you could test it and see!
Hello Thankyou for this recipe. In Australia, most of our cream already has gelatin added although some places we can buy ‘pure’ cream. How many g of gelatin is in one packet please?
ThAnkyou! It must be a small amount of gelatin in our cream because it doesn’t set like yours does. It is sold as whipping cream. When I was young it was introduced and now it is difficult to find pure cream to make mascarpone. It’s so interesting how different countries sell different produce. Here we cannot buy the non dairy whipping cream that so many you tubers just call cream and had me so confused for so long.
I always have a problem with the gelatin clumping in the cream. As soon as it hits the cold cream it starts to solidify a little no matter how slowly I pour it in.
ahh yes that has definitely happened to me before! you can try actually doing the opposite of a thin stream and pouring all of the gelatin in at once and really quickly turn the mixer on up to high speed! that kind of helps it disperse before it has a chance to get clumpy!
If you wanna the gelatin not clump up, you should dissolve the gelatin in warm cream and after start to whipping... You should not to warm up whole cream, just a little bit.
Please i beg you, can you give me the name of the ingredients and where i can get them please. I really love making and decorating cakes alot but i want to know what to do if i have to close the cake with complete fondant that it will not melt away please
Check the description for the recipe and ingredients! You should be able to find all the things you need for this recipe at your local grocery store or order on Amazon! :)
Depends on what you prefer! If you don't like the sweetness and heaviness of buttercream, then yes! It is very light, less sweet, and really fresh tasting!
No, this recipe really does need to be made fresh. Once the gelatin is added to the cream you need to get it where you want it as quick as possible and then leave it alone. Hope that helps!
Thank you very much for this video.actually I am a beginner in this field and I did n't know how to stabilize the cream.and I got an easy and practical teaching for that.👌👌👌👌👍👍👍👍
Mmm no I wouldn't, corn flour won't work the same as gelatin. I would stick to the recipe or possibly search for a whole new one cause I can't guarantee that. :)
You can but it's better fresh the day of. Because of the gelatin in the recipe and the open air surrounding the cake it can develop a bit of a thin slight rubbery texture on the outside layer.
@@noeliereginaldalexander9655 The cream cheese would not stabilize the whipped cream like gelatin will. I don't recommend using cream cheese icing for frosting the outside of cakes, it is not stable enough and can easily melt and move.
Hmm I don't know that I can say for sure, there are a lot of factors. But honestly no more than a couple minutes from liquid to stiff peaks if you're using the highest speed, which you can definitely do with a hand mixer!
Hmm I have never tried covering this in fondant, but I wouldn't. I don't think it could withstand the weight of fondant. What I would do is fill the cake with the whipped cream, but frost the outside with buttercream if you want to use fondant. :)
Generally whipped cream will double in size. I cannot say if it would cover a 2 layer cake, it depends on what sizes of cakes you will be using! I'd guess a pint would cover a 12" layered cake, so you can try to guess based on that. Guessing comes with practice :) But I don't always get it right!
Hi! I had a question about the taste. Can you taste the gelatin flavor in the frosting? And does the frosting still have a “whipped” texture when it sets up? Thanks! ☺️
No you can't taste the gelatin at all! And yes it still tastes whipped. Imagine basically the same exact texture of whipped cream, but a bit stiffer with more structure so it holds shape better. :)
My more simple recipes I just state at the beginning of the video, but I have added this one for you in the description now as well! Thanks for the feedback. :)
No I haven’t ever tried that! I bet it would work though as long as you whip it stiff enough! But you’d have to work quick to keep is smooth before the gelatin sets!
Not sure what I said in the video because I can't check right now, but I would recommend 5 second increments until it's melted. You don't want to get it too hot! :)
That's a good question. Gelatin definitely does not smell good, but when used right you will not taste or smell it in any recipe. That is why once it has bloomed be very careful on rewarming it, do it very slowly and not for very long!
@@BrittneeKay Thank you for your response. Would like to watch buttercream frosting usinb icing sugar and butter, and even SMBC. IT'S a total disaster doing this in hot n humid climate .How to keep it stiff and do the reqd designs. By adding powdered sugar, it becomes too sweet which clients don't prefer.Please help.
@@monmi29 Ah yes, frosting is always hard in a hot and humid climate. I know what you mean about adding too much powdered sugar as well. I guess my only tip is to really try to keep the buttercream chilled as much as possible. The butter is what will give you structure without having to add too much sugar to keep things stable!
I let it bloom in cold water and then warm it until it's liquid again in the microwave and that is an appropriate method to use gelatin! You can also slowly warm it over the stove. :)
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Have you ever opened the fridge to find deflated, soggy whipped cream? 😆
guilty 🤪
More often than I would’ve thought! 🤣
@@AndyConlin 😂 oh no!
How Many ounces is the gelatin packages
@@gl564 In each gelatin envelope there is 1/4 ounce!
This worked perfectly - thank you. Just for the record, I followed your suggestion below (your reply to a viewer who got lumpy results streaming the gelatin) by setting the mixer on high and adding the entire amount of gelatin at one time - no lumps - perfecto!! :)
Oh I’m so glad to hear that!! Thanks for the comment! 🙂
I watched another youtuber who uses yoghurt and a product called whip it, these seemed to work really well as well. She did warn that this cream has a slightly tangy flavour due to the Greek Yoghurt but she really likes it. This might be something else to try, too, for stabilising.
Oh cool, I've never heard of that!
Oh my! Totally should of used this for frosting my cupcakes the other day! Why didn’t I watch this faithfully, like I normally do!! Definitely going to give this a try!
Dangit!!! 😄😄😄
Thanks for the hack! Wondering if you've ever tried to freeze this? Also when simply refrigerated how this changes the texture?
You’re welcome! Mmm no I haven’t frozen it, I think it’s best used fresh because of the gelatin!
The texture doesn’t change when refrigerated but it stiffens, which is the goal because of the gelatin. You need to use it fresh and then leave it alone because once it sets it isn’t as smooth to work woth
Been looking for a recipe for a whipped frosting - the one they use on Mexican cakes, but that is stable and this looks to be it! 2 quick questions.
Can I airbrush this to decorate it?
If so, how long will that stand - can i keep it airbrushed in the fridge 24 hours? Covered or uncovered? Will the coloring drip or leak? THank you!!
Yes once it is chilled I think you can airbrush it! I’ve never tried myself but I can’t see a reason it wouldn’t work! And yes you need to store it in the fridge and that shouldn’t affect the airbrush!
I always like the hyper speed sifting :)
me too...wish it was that fast in real life!!
Wow! Great video. I was wondering why my whipped cream has always got lumps of gelatine. This makes sense! I always keeps my whipped cream in the refrigerator to set, which is totally wrong. Thank you for the great info!
Oh awesome, so glad it was helpful!!
About how long will it be workable before it starts setting? Just to know how fast I have to pipe it and decorate the cake? Thank you! Great video.
Thanks! I would say 10-20 minutes. In a piping bag it seems to prolong it setting up but once you pipe it you don't want to mess with it. If you're frosting a cake you have time to smooth it out and such and you can always use a warm knife to help if it starts setting up to smooth things out a bit more!
This was SO incredibly helpful! Thank you!
You are so welcome! Thanks for supporting!
I really love it that you for this video i hope i can make it just like the way you did it
Thank you! You can definitely do it!
if the frosting sets in the pipping bag or sat around too long. can you heat it up to soften the gelatin and reuse it?
No once it's set it needs to stay or it will change it and get weird. Because the cream is whipped if you warm it it will change the structure and the cream will just stay fluid. Once you make it you really need to quickly work with it and then leave it to set up in the fridge :)
Very well explained
Thank you! And thanks for the comment! :)
Do you recommend any heavy whipped cream ? Which brand ? And also where can I find the unflavored gelatin?
I don't recommend any specific whipping cream brand, any brand should do! You should be able to find the unflavored gelatin at any grocery store and you can also find it on Amazon. :)
Can I store the frosted cake in the fridge overnight? Will the frosting harden?
Yes you can! It won't harden but it will be stable and hold it's shape :)
Thank you for this video. Do you know how many gelatin sheets - instead of the powder - would be used in this recipe?
I haven't tried the recipe with gelatin sheets but it looks like the conversion is that you'd use 3-4 gelatin sheets for every tablespoon of powder. :) You may have to experiment and see how you like it.
Will adding gel color mess with its consistency or form?
Also. do you recommend decorated cake stays IN fridge, before display? Or how long will it stay out (room temperature) . Id be making this for soemone else and sould like to kno if i need to warn them if not to keep it out until ready to use,pr Not? TiA
I haven't tried using gel color with this recipe but I would say it shouldn't affect the consistency. I would add it right from the start so it gets fully incorporated as you whip the cream. As far as refrigeration, I would say keep this in the fridge as long as possible before displaying and serving. It is stable because of the gelatin, but could get a little melty if it's out in the heat too long. Also it tastes better cold I think! :)
Can I make the cake in advance and eat it the next day when stored in the fridge or do I have to do the cake the same day its eaten?
Yes! You can definitely store this in the fridge overnight! Or make it day of, either way works!
Hii quick question if you want to take the easy way out and just use cool whip will the gelatin still work for it ?
To be honest, I am not sure! But you should give it a try! I would just say try to whip the gelatin in as quick as you can then leave it since the cool whip is already whipped. Also, cool whip could potentially already be pretty stable so you might be able to use it without adding anything. I'm just not that familiar, sorry! :)
Hi thank you for sharing this! Just want to ask if I can add food coloring on this? water based or gel?
Thank you
Yes you definitely can! Water or gel should both work!
Thanks for this recipe.👍
Of course!!
If I'm making mascarpone/cream cheese whipped cream frosting, will this still work? When should I add the cheese, before or after the gelatin? Also, how long (more or less) does the stabilized frosting take to set? If you're making a tiered cake, should you just make multiple batches so it doesn't set as you're frosting layers?
Yes it still works, I actually have a good recipe for just that!
1/4 oz gelatin (1 packet)
1/6 c cold water
4 oz cream cheese
2.5 oz sugar
16 oz heavy cream
1/2 tsp vanilla
-add the gelatin to the cold water
-whip cream cheese
-add sugar and whip until there are no lumps
-add heavy cream a little at a time (leave about 1/4 out)
-warm gelatin and add all at once and whip fast to avoid chunks
-add the rest of the cream
-add flavor and color; whip until thick
But if you're adding cream cheese I do not recommend frosting the outside of a tiered cake with it. It could weigh it down and it may not stay smooth. I use the recipe above for fillings, but I always use plain stabilized whipped cream to frosting the outside of cakes because it is lighter and holds its shape best.
@@BrittneeKay Omg that's awesome!! Thank you so much for the recipe!!! I will be trying this next week!
@@Anavictoria2495 You're welcome!!
I was wondering how to do this, Thanks. How does it taste? Since it stiffens as it sits, is the taste gritty?
I just saw your reply to another question like mine. Thanks
No worries! Tastes great and not gritty at all. 🤩
Can we make cake decoration with it ..is stable for piping
You can definitely pipe with it. I would say it works best with large piping tips for borders like shells and pearls
How long do you have to smoothen the whip on a cake before it starts to set or stiffen? Or how long does it take for the cream to set/stiffen?
I would say that as you work with the whip you'll want to try to get the cake frosted within 10-15 minutes to keep the whip smooth before it begins to set. And then once you place it in the fridge it will really set up and hold its shape.
That was great!
Thanks!!
Yeah
Am I able to use Agar Agar instead of gelatin? If yes, can you please share the ratio?
I am sure you can definitely do that! I am not sure on the ratio but I just did a quick online search and it seems you can substitute it 1:1, so use the same amount. I haven't tried it myself, but I'm sure it works great!
The cream I buy is in 300ml size which is all I need.Will it be ok using half of the gelatine?
Sure! If you use half the gelatin with half the cream it will work the same, or even using a bit different of gelatin should be fine too!
Could you use something vegetarian like agar agar and get the same results?
Yes you should be able to! Just look up a conversion and you’ll be good!
We have an alternate recipe for stabilized whipped cream on our channel that doesn't use any gelatin, if you're interested.
Do you think agar agar would give the same result as gelatin? I desperately need a recipe with agar agar for a vegetarian version !
Yea for sure! Just search google for a good conversion and substitute it!
We have an alternate recipe for stabilized whipped cream on our channel that doesn't use any gelatin.
hi i would like to use a special cream for cake no butter and icing sugar can you kindly give me any hints pls
I would use this recipe because it doesn't have butter! And you can use a sugar substitute rather than the sugar if you are looking for no sugar as well. Just add the sugar replacement to taste. :)
Do i have to use stabilized whipped cream in between layers of a cake?
I always do! :)
Can a hand mixer be used for this? 🤔
An electric hand mixer, yes! Just a whisk no 😄😃
Hi! this is so random i'm srry, but how much gelatin do you think i should use for 1 litre of cream? i'm a little nervous because i could only find the packets and i'm making a 4 layer cake im so bad at this lol!
Let's see, my recipe calls for 1 packet of gelatin (2 1/2 tsp or 1/4 oz) for 1 pint of heavy cream. 1 Litre is about 2 pints of cream, so double all the other ingredients. Use 2 packets of gelatin.
Can we use agar agar instead of gelatine ? Thanks.
I imagine you could, but I have tested the substitution amounts or anything. Online it says you can substitute with equal amounts, you could test it and see!
Hi, how much weight of the gelatine ?
1 packet is 1/4 oz :)
Hello
Thankyou for this recipe. In Australia, most of our cream already has gelatin added although some places we can buy ‘pure’ cream. How many g of gelatin is in one packet please?
Oh that is interesting! I've never heard of that. I believe one small packet of gelatin is 1/4 ounce or 2 1/2 teaspoons. :) Hope that helps!
ThAnkyou!
It must be a small amount of gelatin in our cream because it doesn’t set like yours does. It is sold as whipping cream. When I was young it was introduced and now it is difficult to find pure cream to make mascarpone. It’s so interesting how different countries sell different produce. Here we cannot buy the non dairy whipping cream that so many you tubers just call cream and had me so confused for so long.
@@lisaflower5994 Oh that is so interesting!!
I always have a problem with the gelatin clumping in the cream. As soon as it hits the cold cream it starts to solidify a little no matter how slowly I pour it in.
ahh yes that has definitely happened to me before! you can try actually doing the opposite of a thin stream and pouring all of the gelatin in at once and really quickly turn the mixer on up to high speed! that kind of helps it disperse before it has a chance to get clumpy!
If you wanna the gelatin not clump up, you should dissolve the gelatin in warm cream and after start to whipping... You should not to warm up whole cream, just a little bit.
Please i beg you, can you give me the name of the ingredients and where i can get them please. I really love making and decorating cakes alot but i want to know what to do if i have to close the cake with complete fondant that it will not melt away please
Check the description for the recipe and ingredients! You should be able to find all the things you need for this recipe at your local grocery store or order on Amazon! :)
Love this!!
Does it taste better than buttercream?
Depends on what you prefer! If you don't like the sweetness and heaviness of buttercream, then yes! It is very light, less sweet, and really fresh tasting!
Is the cream can be freeze and rewhipped?
No, this recipe really does need to be made fresh. Once the gelatin is added to the cream you need to get it where you want it as quick as possible and then leave it alone. Hope that helps!
Thank you very much for this video.actually I am a beginner in this field and I did n't know how to stabilize the cream.and I got an easy and practical teaching for that.👌👌👌👌👍👍👍👍
So glad you found it helpful!! And thank you for the comment :)
If you use less sugar, should you add more gelatin?
I would say you can probably stick to the amount in the recipe even if you add a bit less sugar, it will probably work just about the same!
@@BrittneeKay Thanks!!!!
@@juliamihasastrology4427 Of course!!
Hi can i use corn flour instead of gelatine?
Mmm no I wouldn't, corn flour won't work the same as gelatin. I would stick to the recipe or possibly search for a whole new one cause I can't guarantee that. :)
Do we need to pour gelatin right after microwaving or just hot?
You don't need to be in a rush to put it right in but you want to add it before it starts to cool down and begin to set up. :)
Could I just use a regular whisk and bowl?
I would use a hand mixer rather than just a handheld whisk, it will take quite a while to whip and be a good workout too!
Thank you yes it’s helpful 🙏🏾
Glad you liked it!
Can u chill a cake frosted with whipped cream in d fridge for about 2 days?
You can but it's better fresh the day of. Because of the gelatin in the recipe and the open air surrounding the cake it can develop a bit of a thin slight rubbery texture on the outside layer.
If I didn’t use gelatin n I used cream cheese, would it react d same way?
@@noeliereginaldalexander9655 The cream cheese would not stabilize the whipped cream like gelatin will. I don't recommend using cream cheese icing for frosting the outside of cakes, it is not stable enough and can easily melt and move.
@@BrittneeKay OH OK.. thanks alot 4 ur advice 👍😊
of course!
how long do you have to mix with a hand mixer for the stiff peaks? approx. time
Hmm I don't know that I can say for sure, there are a lot of factors. But honestly no more than a couple minutes from liquid to stiff peaks if you're using the highest speed, which you can definitely do with a hand mixer!
Please can I get measurements for the whip cream in grams.
Can I cover this cake with fondant
Hmm I have never tried covering this in fondant, but I wouldn't. I don't think it could withstand the weight of fondant. What I would do is fill the cake with the whipped cream, but frost the outside with buttercream if you want to use fondant. :)
8
How much whip cream did 1 pint make? Would it be enough to frost a 2 layer cake?
Generally whipped cream will double in size. I cannot say if it would cover a 2 layer cake, it depends on what sizes of cakes you will be using! I'd guess a pint would cover a 12" layered cake, so you can try to guess based on that. Guessing comes with practice :) But I don't always get it right!
@@BrittneeKay Thank you so much! I will make a double batch just in case.
@@jomarch4109 You're welcome!
@@BrittneeKay Your recipe is amazing! Delicious and easy to work with. Everyone loved it! Thanks again!
@@jomarch4109 Thank you! I'm so glad it worked well for you! ❤
Crisp cream only 😎
we only accept cream with it is CRISP.
Hi!
I had a question about the taste. Can you taste the gelatin flavor in the frosting? And does the frosting still have a “whipped” texture when it sets up? Thanks! ☺️
No you can't taste the gelatin at all! And yes it still tastes whipped. Imagine basically the same exact texture of whipped cream, but a bit stiffer with more structure so it holds shape better. :)
It always has a terrible "farm" taste for me.......anyone else? It smells terrible and I can taste it in my frosting.
Where can we find your recipes? Or do we just have to listen and take notes old school style?
My more simple recipes I just state at the beginning of the video, but I have added this one for you in the description now as well! Thanks for the feedback. :)
@@BrittneeKay I took notes too, not to worry. Nothing like a good old pen and paper. Thanks though
@@Misana Sure thing!
Have you ever tried piping roses (using tips like 104) with this cream?
No I haven’t ever tried that! I bet it would work though as long as you whip it stiff enough! But you’d have to work quick to keep is smooth before the gelatin sets!
I have used whipped cream to make roses and the results were great
it won't like a jelly?
Sorry, can you reword the question?
Did you mean 15 SECONDS to liquify the gelatine? (2:32)
YES! Someone else told me that as well! :/ seconds!
Did you say 15 minutes to melt your gelatin, 5 seconds at a time?
Not sure what I said in the video because I can't check right now, but I would recommend 5 second increments until it's melted. You don't want to get it too hot! :)
@@BrittneeKay
You said 15 minutes
I was wondering too if it was a mistake and should be 15 seconds
Thanks for the video!
Great and needed tips
@@vymaruyama6960 Oh oops if I said 15 minutes! haha Thanks for letting me know!
How many grams of gelatin does your gelatin packet contain?😊
I know each packet is .25 oz and that is around 7.087 grams according to Google :)
Gelatine has a peculiar smell, won't this cream smell of Gelatine?
That's a good question. Gelatin definitely does not smell good, but when used right you will not taste or smell it in any recipe. That is why once it has bloomed be very careful on rewarming it, do it very slowly and not for very long!
@@BrittneeKay Thank you for your response. Would like to watch buttercream frosting usinb icing sugar and butter, and even SMBC. IT'S a total disaster doing this in hot n humid climate .How to keep it stiff and do the reqd designs. By adding powdered sugar, it becomes too sweet which clients don't prefer.Please help.
@@monmi29 Ah yes, frosting is always hard in a hot and humid climate. I know what you mean about adding too much powdered sugar as well. I guess my only tip is to really try to keep the buttercream chilled as much as possible. The butter is what will give you structure without having to add too much sugar to keep things stable!
I’ve tried this but still buttercream is the safest and stable one..
Here’s to the ever stiff peak! Nothing worse than finding a soggy pool of cream has ruined that last slice of pumpkin pie you were looking forward to.
precisely!!!
Is gelatin edible without cooking?
I let it bloom in cold water and then warm it until it's liquid again in the microwave and that is an appropriate method to use gelatin! You can also slowly warm it over the stove. :)
@@BrittneeKay thank you
@@moonriver9488 You're so welcome! :)
Too much sugar too sweet... I don't like your ratio of sugar..
So use less 😌😌😌
Way too much gelatin.
You’re welcome to not use my recipe 🙃