I am glad!!! Thanks!

Make sure to click on the notifications. If you don't manually do it then you might not be receiving them. I have been adding more tutorials the past few months and with God's help I will keep posting more! Thanks so much for the love!

Mary Austin can we add gelatin powder direct into cream and then whipp it

You need to let the gelatin bloom first in the water for it to work.

Thanks!

Well..the next video I might post next week..lol Happy Birthday!

Are you using a thermometer to help you? People get used to working with tempering chocolate with experience but there is a science behind it and temperatures are part of the science. Once you melted part of the chocolate and got it out of the double boiler, you need to add what is called seed chocolate and sometimes if you don't add enough of it it can make the chocolate not set properly.

The method I use is: Chop chocolate into small pieces. Take 2/3 of it and heat it on bain marie using a thermometer until it reaches 45Celcius. Take it off the heat and pour in the rest of the chocolate pieces and stir until it cools down to 32C. Then it should be tempered. But when I do a test with a palette knife, it never turns solid again. The recipe calls for 500g, but I only dared to use 200gr at most fearing that if it fails, it won't be an expensive failure. Most people I've seen use chocolate buttons or in chip form. I've never seen anyone use Lindt chocolate bar. So, I was thinking that perhaps the chocolate is the problem, or perhaps the quantity to do it with. I tried using a glass bowl and a metal bowl. I tried using bain marie and microwave. I tried chopping the chocolate into small piece and I also tried keeping the pieces rather big (if the big pieces stop melting, then it is a sign that the chocolate is tempered and take the unmelted piece out). All failed. I appreciate you taking the trouble of replying, Edna. Tempering has been a real problem for me for years and it's a shame because it's very important if you want to decorate with chocolate. Really hoping you can help. Thank you.

I cook it to 48 degrees celsius and but you have to make sure you bring the temperature down to 26 celsius. I add one third of the weight of the chocolate as seed. This needs to be chopped finely and added in stages, this way you can see how fast it melts and make sure it's cooling down. So add around half of it, mix and then measure the temperature and add more until you have the chocolate cool down. If it's properly cooled down, you can do the test and if you see streaks of white it might need more seed chocolate. Properly tempered it should look shiny and no streaks.

Thanks Edna, I'll try it again. Will any 70% dark chocolate bar work for tempering? Or do you need very high-end chocolate chips like Valrhonna or Callebaut? Do you need to do tempering in a large amount? If you inclined to do a tempering tutorial and explanation, I shall look forward to it.

It should be that any 70% would work. Most of the time the flavors do change depending on the company since each company has their own flavors profiles and properties, but if you don't like the taste of one you can always move to the next one. For practicing, it should be fine to play with a less expensive one. I am wondering what did you do with the batches that didn't work for you, did they became gritty?

My pleasure!

My pleasure!

Thank you too!

Yes it is!

Yes you can. I always use vanilla gelatin powder. Then I add condensed milk sometimes. You can add cocoa, dolce de leche, strawberries, guava concentrate etc. You do not need to add any other form of sweetness after that because the vanilla does that.

Thank you!

My pleasure!

I personally avoid using this type of icing for my cakes because I live in Florida and it gets really hot in here. I have used it with one tier cakes with no problem but when it comes to tiered cakes I prefer not to use it. You can test a small cake and see how well it works for you where you live but keep in mind that this type of icing needs to be kept refrigerated. You can try Bettercream if you prefer. Is a non dairy stabilized icing and it's a bit stronger and can be outside the fridge.

I have never had issues with it. If you have clogs that means that the gelatin was not properly melted and incorporated with the whipped cream.

With adding liquids you have to be careful. Test by teaspoon but I would not go over a tablespoon.

Try agar agar

You can use confectioners sugar, or vanilla instant pudding powder.

Usually heavy cream doesn't come sweetened but of course you can decrease the sugar if you want. The gelatin is the stabilizer. The powder sugar helps stabilize too so I won't say to cut it all out.

Edna De la Cruz thank you so much for the prompt response...Gof Bless and more power

You can use just use 1 quart of heavy whipping cream and 3. 4 oz ( 1/3) of the package and it will be super stabilized. You can decorate, pipe and it will also withstand heat. You can also add condensed milk if you want. If you want to add any other ingredient to change the flavor you do not need to add any other sweeteners because the vanilla instant powder gives it just the right sweetness. Whether it is cocoa, dolce de leche, strawberry preserves, guava concentrate, the post are endless. You do not need to add powdered sugar.

A very small pinch of salt helps the cream whip better. Plus it enhances the flavor.

It's only heavy cream for the recipe. Recipe link is posted in the comment box below. I call it milk because in a nutshell, heavy cream is a milk but with a heavier percentage of fat. lol

Thank you..

To make it more tasty for cream horns you can make a creamy custard and combine it with this whipped cream and it will make it even more delicious!

Abri un nuevo canal en Español. Todavia no tiene muchos tutoriales pero si planeo añadir màs. El link esta posteado debajo del video!

Oh cielos, ya estoy suscrita tambien, pero no recordaba, gracias por hacerlo

You use colder water to bloom and then you warm it up after it has bloomed.

Yes it does!

I have never frozen this one so I can't say. I have people tell me that you can freeze leftovers and it does well but I am careful with this one as I don't like the idea of it melting on my cakes.

I have never done it with powdered whipped cream so I can't say for sure how it will work. You might have to just try. Let me know if it works the same.

I wouldn't suggest that as it can change the consistency on the whipped cream since you are bringing it to room temperature. Is better to bring the gelatin to a room temperature and you have less chances of things going wrong.

Edna De la Cruz ,ok i will ,thank u edna for this tutorials,Godbless!

Thanks!

Cutting the water won't make a huge difference but do make sure that you are using a whipped cream that is high in fat and also make sure that is cold. Also, you want to make sure to add the sugar once the cream has gained some thickness.

Thanks alot mam

You need to adjust and make more for a 10 inch.

@@EdnaDelacruz Thank you for your response! Do you happen to know how many cups the recipe makes so I can adjust it appropriately?

@@shilohandmichelle I did a small recipe on the video since I mostly use it for fillings. I would say maybe it makes around 2 cups but I am just guessing since I never measure it.

@@EdnaDelacruz Thanks so much!

What do you mean with anchor whipped cream?

It can stay in the fridge for a few days. I prefer to pipe with it when it's freshly made but I have heard some people say it works fine the next day. Usually, it doesn't harden on the fridge since there's no butter.

Edna De la Cruz when gelatine added does the taste change?? And the texture?? Am gonna try with agar

You can use between 1/2 a teaspoon to 1 teaspoon so you might have to test your preference. Make sure you use cream that is at least 35% fat. Mix the agar agar 1/4 cup of the milk and mix it really well. Then make sure to sift the liquid to make sure there are no lumps.

I understand that agar agar can be substituted for gelatin. I don't know if pectin will work and I have heard that xantham gum can make it ho sour.

Well unfortunately I'm allergic to both of what you said I get really bad intestinal problems with agar agar and xanthan gum

@@rosannawickstrom1747 Are you allergic to jello pudding?

Actually there is no milk in it so I will try that so how much do I put?

@@rosannawickstrom1747 Oh, then you can't have it at all. Heavy cream is the main ingredient :(

You have to be careful with a few things. Don't add the cold milk to the gelatin as it might create lumps. Make sure that when you add the heavy cream to the gelatin is at room temperature. As you whipped the cold heavy cream, the gelatin mixture should cool more but don't let it get hard either. Also try to to pour slowly the gelatin mixture as you whipped the cream with the mixer so it has less chance to clump. I do tend to pass the gelatin through a sifter to make sure there are no lumps. Failing one time can happen even to the best baker so try again.

Edna De la Cruz thanks so much! The strainer is a good idea and I will definitely try again!

Good luck!

I don't know if they sell that here. I haven't seen that brand. Make sure that the milk is cold and also make sure to beat in medium high speed and use the whisk attachment of your mixer.

You can add cocoa powder to it. Depends on the cocoa you use and how strong you want the flavor start mixing a tablespoon at a time and mix.

Thank you!!

For what I understand the exchange is even but I have never used it myself. Let me know how it works!

Is not recommended to be left outside in hot weather. At the most 2 hours but preferably;y mot in a hot area.

I have never tried that so I can't say how it would do.

@@EdnaDelacruz thanks for reply.

No, you can't.

j m Why would you use canned whipped cream to make whipped cream? You already have whipped cream!!

Make sure you are using heavy whipping cream. And make sure to keep whipping until it becomes thick.

If you are asking how long it will take to make, it's really fast and easy to make.

Edna De la Cruz What about the “room tempurature” in your country?

@@nguyenling4478 This one is not meant to be at room temperature. This one has heavy cream and must stay in the fridge.

Gracias!

Sounds like you overbeat the whipped cream. Once it breaks down like that it means you are making butter.

Edna De la Cruz ok thanks! do u have any tips on how to prevent this when i make it again?

@@verulian5984 With whipped cream you will start feeling it going harder on you, you will see the texture change too. I will suggest doing a small batch without any additions so you can learn how it goes from a liquid to a cream and then how it starts looking when it starts breaking down to become butter. I can't give you an amount of time because that will change depending on how much heavy cream you use. So just do a small batch so you can learn the feel for it. Once you got that it's really easy to get used to it and learn to have a feel for when you might be mixing too much. You want to look for the cream to form peaks that hold. Also, I tend to add sugar once the whipped cream has thickened enough. If you add it too early it might not happen, if you add it too late, then you might start getting curdling. Always make sure you start with cold heavy cream and that it has a good amount of fat.

Edna De la Cruz thanks so much! ill lyk how it goes next time i try it :)