If left out too long, whipped cream, also known as chantilly cream, has the unfortunate tendency to melt and leak liquid. This can occur in a matter of minutes at room temperature. Even chilled emulsified cream will ooze an unpleasant liquid, ruining a tasty pastry right away.
In order to make chantilly cream last longer for piping and presentation—even at room temperature—many bakeries employ a technique. The secret is to add a little gelatin, which keeps the water in place by maintaining the emulsified structure.
If you’re using vanilla bean, you’ll need to chill the cream and infuse it with vanilla beforehand. Only cool cream can be whipped.
Start by “blooming” the gelatin. Gelatin in powder form is extremely dry and readily absorbs any moisture. Small clumps will grow around dry pockets if left to stand for a brief period of time, preventing moisture from penetrating the center. There are a few ways to prevent these clumps from ruining your product:
Carefully target any lumps and dry patches. You only have a brief window of time to ensure that all of the powder comes into contact with the water here, within a few seconds.
Whip your heavy cream to “soft peaks” while the gelatin blooms. When you lift your whisk, the “peaks” of cream should only just hold up due to soft peaks. On the other hand, “stiff peaks” indicates that they should support spikes. Since stiff peaks are the desired final form, we will continue whipping once the gelatin has been added.
Now, microwave the bloomed gelatin for two bursts of five seconds each, or until completely liquid. However, the time greatly depends on your microwave, so proceed with caution and start slowly. The gelatin ought to be completely liquid but not burningly hot.
1/3 of your cream should be set aside for the gelatin mixture. This will be folded into the rest later.
Then, using a rubber spatula, fold this gelatin-cream back into the remaining cream. You can whip the cream until stiff if it’s still too soft.
This chantilly cream has been stabilized with gelatin and should maintain its shape for several hours to days.
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How To Make Stabilized Whipped Cream
Prior to beginning with this recipe, make sure your bowl and beaters are chilled. Why? Because cold ingredients will thicken whipped cream more quickly and may even result in a larger volume of whipped cream.
You can complete this step while gathering your ingredients because it only takes 5 to 10 minutes to chill the bowl and beaters.
Then, add a teaspoon of unflavored gelatin and a few teaspoons of water to a small microwave-safe bowl. Allow the mixture to sit for a few minutes. Any gelatin brand will do, just make sure it’s unflavored. Typically, I use Knox unflavored gelatin, which is fairly simple to locate in the baking section.
Place the bowl containing the gelatin in the microwave after a few minutes, and heat it for only a few seconds. Keep a close eye on it because it won’t take long at all—only 5 to 10 seconds. When you take it out of the microwave, stir it around and leave it to slightly cool.
While the gelatin is cooling, you’ll make the whipped cream. To make my whipped cream, simply combine heavy whipping cream (check that it contains at least 36% fat), powdered sugar, and vanilla extract.
You’ll combine everything until the whipped cream folds over when you lift the beaters out of the bowl and starts to thicken and form soft peaks. When the whipped cream has reached the soft peak stage, you will gradually add the cooled gelatin mixture.
Trust me, I’ve tried simply pouring the mixture in and mixing it all together, and I don’t recommend it. To prevent any lumps, simply pour the gelatin in slowly while running your mixer at low speed.
When the whipped cream stands straight up without folding over when you lift the beaters out of the bowl, you have achieved stiff peaks.
Ingredients For Stabilized Whipped Cream Using Gelatin
Stabilized whipped cream using cream of tartarCream of tartar can be used to stabilize whipped cream according to
Combine the sugar and cream of tarter. Whip your cream to soft peaks and add in your sugar/cream of tartar and vanilla. Continue whisking to firm peaks.
FAQ
What is the best way to stabilize whipped cream?
To make whipped cream that will keep for a few hours, simply combine 1 cup whipping cream with 1 tablespoon confectioners’ sugar before whipping. 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.
Why do you add gelatin to whipped cream?
Whipping cream becomes extremely sturdy and stabilized when gelatin is added, making it suitable for medium- to large-scale designs and for use as a filling for cakes, such as the Japanese strawberry cake roll I made below.
Can gelatin be used as a stabilizer?
Gelatin is a collagen-containing polymer of amino acids that is found in both animal and bone tissue. Gelatin is frequently used as a stabilizer in ice cream.
How long will gelatin stabilized whipped cream last?
In the refrigerator, homemade whipped cream lasts for about a day. Gelatin, cornstarch, non-fat powdered milk, or a commercial whipped cream stabilizer (like Whip It) can all be used to thicken it. Because of this, it can last for up to 3 to 4 days without suffering a significant quality loss.
