Stabilized Whipped Cream

On Tuesday, I shared my chocolate strawberries that were filled with salted caramel whipped cream.  As promised, here are all my tips and tricks for making the perfect stabilized whipped cream.

So, let’s start with the basics.  Making homemade whipped cream is nothing more than actually whipping heavy whipping cream.  Powdered or granulated sugar is added for sweetness.  A flavoring is also usually added (vanilla for a basic version.)  Homemade whipped cream is kind of fragile, and you have to make it immediately before serving dessert or else it deflates.  This can be a big hassle, obviously.

The solution is stabilized whipped cream.  This is the kind of whipped cream bakeries use as “whipped cream frosting” because it can be make beforehand and doesn’t deflate.  It’s nothing more than whipped cream with a stabilizer–gelatin, mascarpone, or cream cheese are commonly used.  This whipped cream can be made up to a day in advance and can even be left out of the fridge for a few hours without deflating, making it perfect for any treat you plan on transporting.

There are a couple tricks to make sure your stabilized whipped cream comes out perfect.

Tip #1 Freeze your mixing bowl and beaters ahead of time, ideally the night before.  Make sure your heavy whipping cream is extremely cold.

I place my cream in the freezer for about 10 minutes prior to making.

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Tip #2 Have all your ingredients ready to go on the counter so that the cream doesn’t sit outside of the fridge for any more time than necessary.

If you didn’t already figure out, keeping your cream cold during the process is one of the most important things.

Start by making your gelatin.

Place 1 tsp unflavored gelatin and 3 tbsp water in a bowl and let set for about one minute to let it bloom.  Unflavored gelatin is found on the baking aisle and comes in little packets.  Then, microwave your gelatin for 30 seconds.  Place gelatin in the freezer.

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Next, start whipping your cream.

Add one cup heavy whipping cream to your bowl and beat on high until soft peaks form.

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Tip #3 Add final ingredients while beating so that the ingredients are quickly incorporated before they have a chance to deflate the cream.

Add 1/3 cup powdered sugar.  Wait a few seconds before adding 2 teaspoons vanilla.

Now, it is time to add the gelatin.

Tip #4  The gelatin must be the correct temperature/consistency when added to the cream.  It should be cool but not set (still liquid, not gel.)  If your gelatin is still warm (most likely will be), add an ice cube or two until it is cool.

Continue whipping until desired consistency.  Transfer to a piping bag.

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Tip #5  Let whipped cream set up in the fridge for a while before piping onto dessert.  After piping, refrigerate dessert before serving.

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If you’ve kept your heavy whipping cream nice and cold and made sure your gelatin was cool before adding, your whipped cream should turn out perfectly!

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Printable Stabilized Whipped Cream

 

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