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.
Updated in 2019: I’ve been remiss to add the simpler stabilization method I’ve used for the last several years. It’s adapted from Nancy Silverton and it never fails. For every cup of heavy cream you whip, beat in 1 to 2 tablespoons of sour cream or creme fraiche. It won’t make it tangy (or not in any truly notable way) but it does keep the whipped cream stable. I have had jars of this in the fridge for 4 to 5 days and found them just as fluffy as they were on the first day.
Am I right to assume that this is the amount you would use when starting with one cup of cream?
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!
Hi…. what you are referring to we can get at Amazon called WHIP-IT… yes, ti works beautifully, and easy to obtain..
thanks
Phyllis
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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Can anyone recommend a good vegetarian substitute for gelatin?
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.
@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.
For every cup of cram, add 2 Tablespoons of icing sugar. Works greta and adds to the taste!! Bon Appetite!!!!
For every cup of cream, add 2 Tablespoons of icing sugar. Works great and adds to the taste!! Bon Appetite!!!!
I’ve add a tablespoon of powdered sugar (confectioners’ sugar) before I whip the cream. Adding another tablespoon at a time before whipping the cream again until it’s the thickness I’m looking for.
This method has always stood up for 5-7 days- keeping it chilled in the refrigerator of course. Easy fix!!!
1 tsp of gelatin to what quantity of cream?
I like adding folding in some marscarpone cheese and a little bit of confectioners sugar to my whipped cream to stabilize it. It works out pretty well. Give it a shot!
Happy New Year and thank you for your wonderful recipes and comments about them ~~ so appreciated! Following you since you started blogging!
About half a teaspoon of cream of tartar works too.
Another way to stabilize whipped cream . . . add 1 tablespoon of Carnation Non-Fat Dry Milk mix to a pint of whipping cream. This doesn’t affect the flavor at all, but it will keep the whipped cream firm for days. You can even pipe the whipped cream as decoration, and it will hold its shape for days. I keep a small bag of the non-fat dry milk specifically for this.
Do you mix in the sour cream as you begin to whip the cream? Or later in the process?
I usually add it near the end of whipping, but I don’t think it’s a problem to add it sooner.
You’ll find a truly stabilized whipped cream in the cream pie recipes of Nancy’s upcoming baking book. :)