I followed the recipe for the super stabilized whipped cream and it seems the gelatin didn’t blend with the cream. i followed the recipe very closely or at least i think i did. instead of very stiff whipped cream, i got very thin strands of gelatin in the cream and just whipped cream. has anyone ever experienced this? any advice on how to do it right next time? thanks!

I’ve had the same problem- turns out its a temperature issue, the gelatin got a little too cool before incorporating into the cream, and solidified before it could be throughly blended into the cream.  There’s a pretty narrow window for blending it in at the right temperature.  What works for me is to set the timer- I think Rose mentions 7 minutes in the recipe, is that right?  I set the timer and then it always seems to work well.

Hi Julie - Have you tried the whipped cream stabilizer called cobasan? I know Albert Ulster carries it and I have been meaning to get some.

I have been using whipped cream stabilizer and I like it. It is easier to use gelatin powder. I got mine from Amazon.

Hi Joan, I haven’t tried Cobasan because it gets pretty pricey by the time you pay for both the product and the shipping from A.U., but it works for ice cream as well as whipped cream.  It would be great to try!