What Is Whipped Cream Stabilizer?

Click Play to See This Stabilized Whipped Cream Come Together

You can make this whipped cream a day in advance. When kept in the fridge, it won’t lose its height, body, or liquid content like regular whipped cream does.

The stabilizing secret ingredient in this recipe is gelatin. All you need is a tiny bit of unflavored gelatin powder and a few extra seconds. Once it has stabilized, you can pipe this delicious topping onto cupcakes, use it to frost a cake, or simply keep the whipped cream stiff as you move it around. This recipe can also be easily multiplied to make larger desserts or taller pie toppings.

Renae Wilson exclaimed, “So glad to have the option to make whipped cream ahead of time! It’s even freezer friendly!”

1 teaspoon unflavored gelatin

1 tablespoon water, cold

1 cup heavy whipping cream, cold

4 tablespoons confectioners sugar, sifted

1 teaspoon vanilla extract (or another flavoring)

Gather the ingredients. The Spruce Eats / Diana Chistruga

Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning. The Spruce Eats / Diana Chistruga

Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture. The Spruce Eats / Diana Chistruga

Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners sugar. Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage. The Spruce Eats / Diana Chistruga

While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge. The Spruce Eats / Diana Chistruga

Freeze it: You can freeze this whipped cream (or any whipped cream) in serving-size portions. Just line a baking sheet with wax paper and pipe or spoon the portions onto the paper. Freeze, then transfer to a container and store in the freezer.

Over whipped: As soon as you realize you have over whipped, stop. It may still be salvageable. If it looks grainy, add a few tablespoons of fresh cream and mix it in by hand gently a few times using a wire whisk. If its separated, then you have been beaten. The only thing you can do with separated cream is to continue whipping since you are now on your way to making butter.

To make a vegetarian version, instead of the gelatin, use 1 tablespoon of skimmed milk powder, which is also called nonfat powdered milk or nonfat instant dry milk.

Why do we need to stabilize the cream?

The cream’s consistency is crucial when it comes to cakes with whipped cream.

Too soft and it can make your dessert look limp.

Have you tried to pipe with whipped cream? Stabilize the whipped cream and suddenly piping with whipped cream becomes a dream.

Whipping the heavy cream and then stabilizing it usually requires an additional simple ingredient.

It has a longer shelflife than regular whipped cream so save leftovers in an airtight container.

So which method should you use, and when?

For homemade desserts, I typically use milk powder or confectioners’ sugar. Because I don’t keep my whipped cream desserts around for very long, But when it’s a customer cake, I use unflavored gelatin to stabilize the whipped cream.

I can’t decorate a cake at the last minute for this reason. Before the customer picks up the cake, I need to decorate it and let it chill for a while.

Just before the party, the customer once more refuses to pick it up, so she must continue to keep it in her refrigerator for a few more hours. I want the whipped cream to stay stiff until the cake or dessert is served. In this case, gelatin works best.

FAQ

What can I use instead of whipped cream stabilizer?

Simply whip 1 cup of cream with 1 tablespoon confectioners’ sugar added. Make it in the morning and serve it after dinner. Before adding the powdered sugar to the cream, combine 1 tablespoon of cornstarch with it for even more stability.

What is a good whipped cream stabilizer?

Tips for stabilizing and thickening whipped cream A warm solution of plain gelatin (I use Knox) and water is essential for this. While the gelatin and water are still warm, gradually pour them in while steadily whisking until stiff peaks form.

What is the use of cream stabilizer?

With the aid of a little stabilizer, you can create fluffy, decadent whipped cream that will last for more than a few minutes. Since stabilized whipped cream is thicker and more durable than regular whipped cream, it is useful for preparing ahead of time or piping onto desserts.