Stabilized Whipped Cream

Sometimes I need to pipe swirls of whipped cream on a dessert a few hours ahead of time. Even if I’m just leaving it in a bowl in the refrigerator, there are times when I need to whip the cream a few hours before I serve it.

For these occasions I like to stabilize the whipped cream by adding something to help it be a bit stiffer, and less inclined to weep and lose that airy fluff.

I’ve tried several methods. All have their pros (stabilizing the cream) and some have cons (change in flavor.)

CREAM STABILIZING METHODS

To one cup (8 ounce carton) whipping cream, you can add ONE of the following items:

  • ¼ cup powdered “Dream Whip”
  • ¼ cup powdered vanilla pudding mix
  • 1 tablespoon cornstarch
  • unflavored powdered gelatin (see instructions in recipe below)

If I have “Dream Whip” on hand, I often use it as it’s easy to use and I like the flavor. The pudding gives a slight fake vanilla flavor which is OK, but not my first choice. The cornstarch gives a slight aftertaste but again is OK.

If I have time, I think the best method is to use unflavored powdered gelatin.

In the gelatin method, I whip the cream until I can trace a line in the cream. (See recipe below for complete directions.)

Enjoy!

Dianna

Stabilized Whipped Cream

Breakfast and Brunch, Cooking Tips and Tricks, Desserts, Misc Desserts, Pie

Ingredients

    GELATIN METHOD
  • 1 teaspoon unflavored gelatin (example: Knox gelatin)
  • 1 teaspoon + 1 tablespoon water
  • 1 cup (8 oz. carton) whipping cream
  • 3 tablespoon sugar
  • 1 teaspoon vanilla extract

Instructions

    GELATIN METHOD
  1. Sprinkle powdered gelatin over water in a small glass bowl. Let it stand for about five minutes until the gelatin dissolves.
  2. Place the small bowl in the microwave and cook for 7 seconds on high. Stop, take out the bowl and stir the water/gelatin mixture. Repeat this step until gelatin is dissolved and turns to liquid. (Note: Don’t over cook gelatin.) Set it aside to reach room temperature but don’t let it “set.”
  3. Whip cream, sugar and vanilla with electric mixer on medium speed until cream begins to stiffen and you can trace a line in the cream.
  4. Add two tablespoons cream to gelatin and gently mix.
  5. While whipping, slowly pour the gelatin/cream over cream in mixing bowl.
  6. Increase mixer speed to high and beat until soft peaks form.
  7. Cover whipped cream and place in refrigerator, or top your dessert with cream and refrigerate until ready to serve.
http://infinetaste.com/stabilized-whipped-cream/

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