#STABILIZED WHIPPED CREAM RECIPE HOW TO#

Ordinarily, it takes a very short time to whip cream and it’s very easy to go from a soft, billowy foam to butter! And even perfectly whipped cream can be close to butter by the time it is stirred, spread, or piped as any additional manipulation has the same result as whipping.

#STABILIZED WHIPPED CREAM RECIPE HOW TO#

The King Arthur Baking Company has a great tutorial on how to whip cream beginning with a cold bowl (preferably stainless steel), beaters, and cream to keep the fat in the cream in a microscopically solid state. The higher the fat content, the denser the whipped cream. Dairy products sold as ‘heavy cream’ or ‘heavy whipping cream’ contain between 30-36 percent fat. Cream must have a fat content of at least 30 percent to hold a stable, unseparated foam when whipped. In a scientific nutshell, whipped cream is a foam created by incorporating tiny air bubbles into a fatty liquid where the fat molecules line up around the air bubbles and cling to each other. Further, you can flavor it with vanilla, cocoa, cinnamon, liquor, strawberry, or anything else that sparks imagination. Once you learn how to whip cream, you’ll never have to resort to that store-bought, non-dairy, who-knows-what, frozen topping again. (dream on) to turn ordinary into extraordinary! Whipped cream simply makes every dessert special! It keeps in the fridge for 2-3 days if making ahead.Light and airy, there’s nothing quite like a dollop of freshly whipped cream topping a bowl of cut fruit, strawberry shortcake, pumpkin pie, hot chocolate, or. This whipped cream will hold up just fine at room temperature for a couple of hours, but it’s best to keep your dessert refrigerated. Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate your dessert until ready to serve.Increase the mixer to medium speed and continue mixing until stiff peaks form. Slowly pour in the gelatin mixture until well combined.Add and stir in a tablespoon or two of whipped cream to the gelatin to equalize the temperature. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract.Make just before adding to prevent it from sitting too long and setting. Transfer the gelatin mixture to the microwave and microwave just a few seconds until the gelatin is fully dissolved and clear.Allow to sit for a couple of minutes to bloom. Add the water to a small microwave safe bowl and sprinkle the unflavored gelatin on top.½ teaspoon pure vanilla extract (or flavouring of choice).It’s easy and works like a charm every time. 1 tsp of gelatin to 1 cup of whipping cream. This is a basic vanilla whip but you can easily stabilize any of your whip cream recipes by using the same measurement of a 1-1 ratio. A simple add in to create a whipped cream that pipes perfectly and spreads easily. I find agar agar for a vegan option works the best. The most popular ones being cornstarch, powdered sugar, pudding mix and even milk powder. Simply adding certain ingredients to your whipping cream can add volume and stabilize it.

There are actually several ways to do this. Stabilizing your whipped cream helps with this and can elevate the look of your baked goods. If you use plain whipping cream your deserts can look limp and the cream often starts to weep or get watery. Stabilizing your whipped cream allows your whip cream to hold up and stay fresh looking longer and makes it easier to pipe and spread onto cakes and desserts.

Stabilized whipped cream recipe