Ingredients
1 jar (aprox. 10-12 oz) curd or preserves
2 cups heavy whipping cream
2 packets "Whip It" whipping cream stabilizer (a German product)
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Argentinian milk caramel — alfajores, churros, ice cream, filling
Stainless rings — tartare, mousse, layered plating
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Argentinian milk caramel — alfajores, churros, ice cream, filling
Stainless rings — tartare, mousse, layered plating
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Add chilled whipping cream and WhipIt to stand mixer. Mix on medium until cream starts to thicken. Whip on high until medium firm peaks are formed. Empty curd or preserves into a separate glass bowl. Stir with a spatula until lumps are gone and it is broken into a smooth homogenous mixture. Fold 1/3 cup whipped cream into the curd/preserves, until combined. Carefully fold in remaining whipped cream, being careful not to overmix. Can be kept in the refrigerator up to two weeks.