Stabilized whipped cream holds its shape for up to 2-3 days, making it a fantastic frosting for cakes, piping onto pies, and more. Learn how to make it in just a few easy steps.
I ate a lot of Cool Whip when I was younger and didn’t discover the flavor of homemade whipped cream until much later in life.
Although it initially tasted strange to me because it was so fresh, I quickly grew accustomed to it and haven’t turned back.
Now, you won’t catch me topping desserts like my lemon pudding cake or pumpkin pie bars with anything else. Desserts are something I spend a lot of time making from scratch, so they deserve the best!
The homemade product has the drawback of not having any stabilizers or preservatives, so after some time it weeps or separates.
That’s where this Stabilized Whipped Cream recipe comes in. I can pipe it onto my mini lemon cheesecakes and banana cream pies well in advance of serving because it keeps its shape for a few days.
Stabilized whipped cream – gelatin method
Because of how challenging this can be, I’ve included a few updates in the gallery below. It is still relatively simple. When adding gelatin to the cream, be mindful of its temperature.
For a few hours, regular whipped cream is at its peak. It can stay in the fridge overnight too. In the refrigerator, stabilized whipped cream can be kept for two to three days (and occasionally longer).
Absolutely, one of the starches in my methods from 1 to 4 is cornstarch. Although it can be found in powdered sugar, cornstarch can also be used on its own.
Not necessarily. For things like drinks and toppings, you can use regular whipping cream without stabilizing. However, stabilizing gives you a little bit more time for desserts that need to last a little while.
Gel food colors are the best for coloring whipping cream. To prevent curdling, I strongly advise adding color at the beginning of the whipping process.
If you work with low-fat creams while they are very chilled (about 25% fat), you can whip them. The cream and all the whipping tools should be chilled. Additionally, while whipping the cream, set the bowl over a bowl of ice. This video also demonstrates five different ways to stabilize low-fat creams.
There is so much you can do with whipped cream. You can use it to make trifles, decorate chocolate or vanilla cakes, pecan pies, apple pies, cheesecakes, and more desserts. You can also serve it with chocolate-covered strawberries.
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it. Save it for later. You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram. And, dont forget to subscribe to my blog to receive new recipes by email.
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.
Flourless Chocolate Cake with Berries (sugar free version) recipe here.
It’s important to make sure the bowl is very cold. I use my kitchen aid bowl, fill it with ice, and after the bowl cools, I dry it. I use heavy whipping cream that is also very cold. If the cream isn’t cold, it may get gloopy.
Then take a piping bag and pipe away. Your whipped cream’s ability to maintain its aesthetic quality for a few days will astound you. Thus, a lovely dessert like this flourless chocolate cake can be prepared a day ahead and will still look and taste wonderful.
FAQ
How do you stiffen whipped cream for piping?
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.
How do you pipe whipped cream without it melting?
If I’m serving the whipped cream outside on a hot day, I’ll add more instant pudding mix; the more pudding mix you add, the thicker the whipped cream will be.
Can you pipe with whipped frosting?
It’s great if you want to pipe it because it’s thick and sturdy, but sometimes I go for a rustic look and dollop and spread it on cupcakes and cakes. You’ll want to use whipped cream frosting for all of your favorite desserts once you learn how to make it.
Can whipped cream be piped on a cake?
Cakes can be frosted or piped with stabilized whipped cream without worrying about it melting or losing its shape.
