Tips

how to stabilize whipped cream

If I could ice every cake in whipped cream, I would. But, because it is whipped with air alone, it doesn’t stay thick over many hours. One way to keep it stable is to dissolve 1 teaspoon of gelatin in 2 tablespoons of boiling water, cool it to room temperature and drizzle it into your whipping cream when it is halfway thickened. Then, whip it a little longer than usual — until it holds medium-firm peaks.

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9 comments on how to stabilize whipped cream

  1. C.

    im from germany and we have a thing called “sahne steif”. they come in small packages which are enough for one cup of heavy cream. i made you chocolate pudding pie and used it for the whipped cream. it stayed thick for 3 days. it works miracles. maybe you should see if u can find it online, or email me and i can send you some!

  2. How would the consistency change if a small amount (about 1/4 c.) of sour cream was added? Also, could this be used to pipe borders with a pastry bag, or should I make a mini-batch of buttercream for that?

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  4. Sadie

    Hi, I love to frost cakes with whipped cream too!:) My way is just to wip cream with sugar and another flavoring or leave plain and then whip it to really stiff peaks. The way you tell you are done is too watch it and after the cream has inflated and then fallen it is ready to use. Cream whipped this way I find usually stays thick for a few days.

  5. Little Chard Heart

    @Mia,
    I’ve read that agar agar (derived from seaweed) can be used instead of gelatin, however, you would have to do more research as to the proportions necessary to create the desired consistency.