Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!
For years, running the pareve bakery, we use non-dairy whipped toppings on our pies and tarts. Resisting the urge to investigate exactly what ingredients make up a non-dairy whipped topping, I simply shrug and pretend that in moderation it won't kill anyone. I have a vague understanding that the stuff is made from fossil fuels with price fluctuations based on oil commodity markets. I think that if it lasts forever, it should hold over a two day yontif.
Thinking about whipped cream for these photos, I want to find out how the pros make whipped cream hold for days. Last summer, standing in line at Whole Foods, I see a "Junior's Cheesecakes" magazine for a whopping $12.99. I know that someday it'll come in handy, someday around Shavuot. The day has arrived.
I skip over 20+ pages of great information about cheesecakes to page 30. "Decorator's Whipped Cream".....just what I'm looking for. The first ingredient is unflavored granulated gelatin. Hmmm, I hope the kosher version works.
Whipping the cream and following the directions, all seems well. I have a cheesecake in the refrigerator as part of my research and development. So far, so good. Now I can make extravagant, over-the-top cheesecakes with confidence that they'll hold until the festive meal. Whoo-hoo!
|Number of servings:||enough for an 8" or 9" cake|
|Main Ingredient(s):||Cream Topping - Dairy and Non-dairy|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Dissolve the gelatin in the water. Set aside.
Whip the heavy cream until is starts to thicken. Slowly add the sugar and beat the cream until it is stiff. We don't want it too soft but we don't want it to curdle.
Add the gelatin mixture and beat until combined. Chill for 30 minutes before using. It will hold on your dessert for a few days, longer than the dessert will last.
And, that is how you make Kosher Decorator's Whipped Cream!
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Decorator's Whipped Cream