Stabilized Whipped Cream—A Smart Way to Go!
Do you know about stabilizing whipped cream? This technique is an effective way to help it hold its shape so it doesn’t spread, go flat, or turn watery. It’s a smart way to go!
Of course, stabilizing whipped cream isn’t at all necessary if you simply intend to just plop it atop a dessert that’s going to be eaten immediately (think a slice of pumpkin pie or bread pudding, for instance). But if your aim is to have a dessert that presents well (think of a decorated pumpkin pie for the buffet table), then stabilizing the whipped cream is a smart idea.
Michelle, of www.thegraciouswife.com, shares 7 simple and straightforward methods that will stabilize this favorite ingredient so all our desserts will be picture-perfect for a lot longer. In fact, added stabilizers keep whipped cream sturdy for up to days at a time in the fridge.
USING POWDERED SUGAR to sweeten whipping cream, rather than granulated sugar. This is a favorite method because it's so easy and works well for a few hours. Simply add 1 tablespoon powdered sugar to the whipped cream ingredients before whipping. This method is one that some of the other methods build on and add to. On its own, it keeps the whipped cream stable (when refrigerated) for up to 12 hours.
USING CORNSTARCH also includes the powdered sugar, but it adds a bit more stability and stiffness. Add 1 tablespoon cornstarch with the tablespoon of powdered sugar and whip to combine. This method will still only give you about 12 hours of stability, however.
GREEK YOGURT. This method seems surprising as Greek yogurt itself doesn't seem particularly stable. However, it does give the whipped cream some structure, which helps it hold shape longer. Adding ¼ cup Greek yogurt with 1 tablespoon powdered sugar will also give you approximately 12 hours of stability. However, be aware that the whipped cream will taste tangy like yogurt.
MILK POWDER. Adding 1 tablespoon of nonfat milk powder with the powdered sugar will give you up to 24 hours of stability. It doesn't alter the flavor, but with the doubled stability time, it’s a favorite method of many professional bakers.
MARSHMALLOW FLUFF or melted marshmallows. This is another 24-hour stabilizer. Whip the cream to soft peaks, then add 1 tablespoon of either fluff or melted marshmallows. This works because marshmallows actually have gelatin in them that helps them to hold their shape, but it's much easier than using gelatin itself.
USING PUDDING MIX is one of the two longest lasting methods (up to 48 hours), and an absolute favorite of professional bakers. Use just 1 tablespoon vanilla pudding mix (or another flavor that is white-colored, such as white chocolate) along with 1 tablespoon powdered sugar. You can get more creative and use other flavors, like chocolate, caramel, or lemon. The finished whipped cream will be ultra-stable, creamy, and taste a bit like pudding.
USING GELATIN also results in long-lasting stable whipped cream (up to 48 hours). It’s probably the most effective of all the methods listed. It’s also the most temperamental and difficult to achieve because the gelatin needs to be heated and melted. Adding warm gelatin to cold cream causes seizing and makes whipped cream lumpy or stringy. To avoid this, a process called tempering must be used.
So I’ll conclude with Michelle’s recipe and instructions for tempering. I’m going to try this. I’d like to be able to bring a whipped cream-decorated pie to a buffet and not worry about the whipped cream spreading or turning watery!
Favorite whipped cream recipe
Directions:
Add Recipe to Cook'n
Of course, stabilizing whipped cream isn’t at all necessary if you simply intend to just plop it atop a dessert that’s going to be eaten immediately (think a slice of pumpkin pie or bread pudding, for instance). But if your aim is to have a dessert that presents well (think of a decorated pumpkin pie for the buffet table), then stabilizing the whipped cream is a smart idea.
Michelle, of www.thegraciouswife.com, shares 7 simple and straightforward methods that will stabilize this favorite ingredient so all our desserts will be picture-perfect for a lot longer. In fact, added stabilizers keep whipped cream sturdy for up to days at a time in the fridge.
USING POWDERED SUGAR to sweeten whipping cream, rather than granulated sugar. This is a favorite method because it's so easy and works well for a few hours. Simply add 1 tablespoon powdered sugar to the whipped cream ingredients before whipping. This method is one that some of the other methods build on and add to. On its own, it keeps the whipped cream stable (when refrigerated) for up to 12 hours.
USING CORNSTARCH also includes the powdered sugar, but it adds a bit more stability and stiffness. Add 1 tablespoon cornstarch with the tablespoon of powdered sugar and whip to combine. This method will still only give you about 12 hours of stability, however.
GREEK YOGURT. This method seems surprising as Greek yogurt itself doesn't seem particularly stable. However, it does give the whipped cream some structure, which helps it hold shape longer. Adding ¼ cup Greek yogurt with 1 tablespoon powdered sugar will also give you approximately 12 hours of stability. However, be aware that the whipped cream will taste tangy like yogurt.
MILK POWDER. Adding 1 tablespoon of nonfat milk powder with the powdered sugar will give you up to 24 hours of stability. It doesn't alter the flavor, but with the doubled stability time, it’s a favorite method of many professional bakers.
MARSHMALLOW FLUFF or melted marshmallows. This is another 24-hour stabilizer. Whip the cream to soft peaks, then add 1 tablespoon of either fluff or melted marshmallows. This works because marshmallows actually have gelatin in them that helps them to hold their shape, but it's much easier than using gelatin itself.
USING PUDDING MIX is one of the two longest lasting methods (up to 48 hours), and an absolute favorite of professional bakers. Use just 1 tablespoon vanilla pudding mix (or another flavor that is white-colored, such as white chocolate) along with 1 tablespoon powdered sugar. You can get more creative and use other flavors, like chocolate, caramel, or lemon. The finished whipped cream will be ultra-stable, creamy, and taste a bit like pudding.
USING GELATIN also results in long-lasting stable whipped cream (up to 48 hours). It’s probably the most effective of all the methods listed. It’s also the most temperamental and difficult to achieve because the gelatin needs to be heated and melted. Adding warm gelatin to cold cream causes seizing and makes whipped cream lumpy or stringy. To avoid this, a process called tempering must be used.
So I’ll conclude with Michelle’s recipe and instructions for tempering. I’m going to try this. I’d like to be able to bring a whipped cream-decorated pie to a buffet and not worry about the whipped cream spreading or turning watery!
Gelatin-Stabilized Whipped Cream
Ingredients:
Favorite whipped cream recipe
Directions:
1. In a small microwave-safe bowl, add water (amount is according to gelatin packet directions).
2. Sprinkle gelatin over top. Let rest for 5 minutes.
3. After resting, heat in the microwave for 5 to 10 seconds until gelatin melts into a clear liquid. Set aside to cool.
4. Add remaining whipped cream ingredients to a large mixing bowl.
5. Whip until soft peaks form.
6. Add 1 tablespoon of cream mixture to slightly cooled gelatin and whisk in with a fork. Repeat process three or four times. (This is the tempering process.)
7. Pour tempered gelatin into large bowl with whipped cream.
8. Continue whipping until stiff peaks form.
NOTE: Yields 2 cups whipped cream per 1 cup heavy cream.
2. Sprinkle gelatin over top. Let rest for 5 minutes.
3. After resting, heat in the microwave for 5 to 10 seconds until gelatin melts into a clear liquid. Set aside to cool.
4. Add remaining whipped cream ingredients to a large mixing bowl.
5. Whip until soft peaks form.
6. Add 1 tablespoon of cream mixture to slightly cooled gelatin and whisk in with a fork. Repeat process three or four times. (This is the tempering process.)
7. Pour tempered gelatin into large bowl with whipped cream.
8. Continue whipping until stiff peaks form.
NOTE: Yields 2 cups whipped cream per 1 cup heavy cream.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
