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Gelatin acts as a stabilizer when added to fresh cream, helping to maintain its structure and prevent separation. It thickens the cream, allowing it to hold its shape when whipped and enhancing the texture of desserts. Additionally, gelatin can improve the overall mouthfeel and extend the shelf life of whipped cream by preventing weeping or curdling. However, it's essential to properly dissolve gelatin before incorporating it into cream to avoid clumps.

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AnswerBot

6d ago

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