I am always surprised to see which recipes / videos really take off (like this Stabilized Whipped cream for icing cakes!) and the ones that I think are going to be EPIC Viral videos never do much of anything!
I guess I often overlook the more basic things like making a Whipped Cream that can hold up just a tiny bit better at an event than straight up whipped heavy cream for icing
Whipped cream for icing cakes sometimes needs a little help to maintain its integrity if you are expecting your desserts to hold up for more than a few hours or at maximum 2 days.
With the help of a little gelatin, you can achieve this.
Now of course whipped cream is the most non-cooperative ingredient to ever work with in the pastry kitchen since it really needs to stay in the refrigerator at all times and starts to melt and weep the minute after you ice your cake with it!
But this stabilizer will surely give your whipped cream creations a slightly longer window to help increase the beauty and integrity of your whipped cream creations.
For those of you who do not use gelatin, you may substitute agar agar in the same quantities or simply leave it out of the recipe and you will still have Whipped Cream, just not as stable
One note about those using a Hand Beater for this recipe- while it can be done of course (it just takes a little longer) but be careful with the gelatin stabilizer with the hand beaters, they do not work quick enough to get the gelatin distributed fast enough and can result in tiny bits of gelatin throughout, I would probably suggest to use a hank whisk and do it by hand- get someone to hold the bowl for you while you whip in the gelatin mixture as fast as you possibly can whip!
*For those looking for a vegetarian substitute for the stabilizer CLICK HERE for Ultra Gel Corn Thickener
- Plain Powdered Gelatin 1 teaspoon
- Cold Water 1-1/2 tablespoons
- Boiling Water 1-1/2 tablespoons
- Bloom the gelatin in the cold water.
- Let stand about 5 minutes.
- Add the boiled water to the gelatin mixture and stir to dissolve.
- Use immediately in the recipe below
- 2 cups Heavy Cream
- ¼ cup Granulated or Confectioners Sugar (adjust to taste if you like sweeter or less sugar)
- The entire stabilizer recipe from above
- First prepare the gelatin stabilizer from above. reserve.
- Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
- Whip to soft - medium peaks and then add the melted stabilizer all at once (see video demo)
- Continue to whip for a few seconds longer until desired consistency.
- Use immediately on your cakes and desserts
Be wary of the sugar free instant pudding mix, which is actually the one I like using, it's just that the weight will be much less (28g per entire package!!) So you will still use half package to 2 cups of cream but the weight will now be 14g
- Heavy Cream 2 cups (480ml)
- ½ Package (48g) Instant Jell-O Pudding mix
- Combine the heavy cream & the instant Jell-O Pudding mix together and whip to desired peaked consistency