Stabilized Whipped Cream

Stabilized Whipped Cream

Four ways to stabilize whipped cream for toppings and fillings. A must for desserts that will be served the next day. 

You will often need whipped cream for a frosting or filling and these Stabilized Whipped Cream recipes will be perfect for either.  This is used when you may need to keep a dessert for more than a day.  The whipped cream will not separate or weep on your dessert and desserts can be kept in the refrigerator for at least three days.

Printable recipes at end of post.

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This is my favourite stabilized whipped cream recipe as I always have instant pudding sitting around my shelves.  It works well with little flavour added from the pudding.  

Stabilized Whipped Cream #1
  • 2 cups chilled whipping cream
  • 2-4 tablespoons extra fine sugar
  • 1 tablespoons instant vanilla pudding powder
  • 1 teaspoon vanilla 
Whip cream to soft peaks.  Add the sugar, instant pudding powder and vanilla.  Whip until medium stiff or desired thickness.


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Here is another recipe for Stabilized Whipped Cream.  It was given to me by my sister-in-law, Mary, who is an excellent cook and baker.  This works very well because the added milk powder gives added milk solids which helps to stabilize the cream.  

Stabilized Whipped Cream #2
  • 2 cups whipping cream
  • 3 tablespoons sugar
  • 2 tablespoon powdered skim milk powder
  • 1 teaspoon vanilla
Whip cream to soft peaks.  Add the sugar, milk powder and vanilla.  Whip until medium stiff or desired thickness.  

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Commercial whipped cream stabilizers work really well. I have used Dr. Oetker's "Whip it" with great success.  It contains modified corn starch which is the same ingredient found in instant puddings.  

Stabilized Whipped Cream #3
  • 2 cups whipping cream
  • 2 packages  "Whip it"
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
Add the "Whip it" to the cream in a deep bowl.  Beat until soft peaks form.  Add the sugar and vanilla and continue to beat until medium stiff or desired thickness.

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This is my least favourite stabilized whipped cream because I find the gelatin often becomes clumpy, but it will work if you are careful.

Stabilized Whipped Cream #4
  • 1 teaspoon plain gelatin
  • 4 tablespoons water
  • 2 cups chilled whipping cream
  • 2-4 tablespoons extra fine sugar
  • 1 teaspoon vanilla (I used vanilla bean paste)
Remove about ¼ cup of the whipping cream and set aside.

Place cold water in small microwaveable bowl.  Sprinkle gelatin over the water and let sit about 5 minutes until it is thickened. (This is called blooming the gelatin.)  Place the gelatin in the microwave for about 5-10 seconds or until it dissolves and is clear.  Set aside to cool to room temperature but do not let it get cold enough to set.  When gelatin is at room temperature, combine with the ¼ cup of the whipping cream that you set aside.  Mix well. 

Add the remaining chilled whipping cream, sugar and vanilla in the bowl of your mixer and beat on medium speed until frothy.  Pour the reserved cream and gelatin mixture while still beating and increase speed and whip until cream is a medium stiff peak.  Be careful not to whip your cream into butter.  

For the Stabilized Whipped Cream:  Bloom the plain gelatin in cold water.  Heat the bloomed gelatin in the microwave for a few seconds until it becomes liquid.  Mix with reserved ¼ cup of whipping cream.  Whip the remaining cream, sugar and vanilla together while pouring in the gelatin mixture. Don't over-whip your cream into butter.

To print click on arrow upper right side.⇩          

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