We all need our whipped cream dessert to look just as beautiful tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple and easy methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project.
Whipped cream is pretty much perfect for any dessert. Add a dollop of whipped cream to a bowl of cut fruits, and you have turned your fruit bowl into a dessert! Whipped cream with a pie or pastry is amazing too. Isn't it? My kids will eat it out of a bowl with a spoon.
You can flavor the whipped cream with anything from vanilla to cocoa, lemon, cinnamon, liquor, strawberry the list is endless.
Why do we need to stabilize cream?
The most important thing about cakes with whipped cream is the consistency of the cream.
- Too soft and it can make your dessert look limp.
- Have you tried to pipe with whipped cream? Stabilize whipped cream and suddenly piping with whipped cream becomes a dream.
Five ways to stabilize with cream
Yup, you read correctly, five different ways to stabilize whipped cream. Ah well, technically just two. So, Let's talk about them and their substitutes as well as and which to use and when.
- Gelatin - This is common in bakeries and commercial dessert shops. It usually has the most extended shelf life. Your whipped cream will hold its shape longest. It's not vegetarian so perhaps not a choice for everyone. A substitute for gelatin is usually agar-agar, but I have not tried using it yet. If I do, I will update the post and let you know.
- Cornstarch - is another way to stabilize whipped cream and it works well. I use cornstarch more often for home desserts as compared to gelatin. Simple and easy as adding it to the whipped cream after adding the sugar.
- Confectioners sugar/Powdered sugar - Again what you are doing here is taking advantage of the starch in the confectioner's sugar which usually is either cornstarch or potato starch.
- Milk powder - This works on two levels. First, it takes advantage of the starch in the milk powder which usually is cornstarch. Second, it adds a more milky flavor as compared to starch flavor to the stabilized whipped cream.
- Pudding mix - You guessed it!! Pudding mix contains starch which most commonly is cornstarch or arrowroot.
So which method should you use, when?
I most commonly use confectioner's sugar or milk powder for homemade desserts. That's because I do not keep my whipped cream desserts long. However, when it's a customer cake, I stabilize the whipped cream with gelatin.
Why? Because I cannot decorate a cake at the last minute. I need to decorate and let the cake sit in the fridge a few hours before the customer comes to pick it up. The customer again won't happen just before the party, so she still needs to keep it in her fridge for a few more hours. I want my whipped cream to hold up until it's time to serve the cake/dessert. In this case, gelatin works best.
Using starch - step by step
- Cornstarch - 1 tbsp for every 1 cup whipping cream
- Confectioners Sugar /Powdered Sugar - 3 tbsp for every 1 cup whipping cream
- Milk Powder - 3 tbsp for every 1 cup whipping cream
- Pudding Mix - 3 tbsp for every 1 cup whipping cream
- Start by beating the cream with a whisk attachment.
- Slowly add sugar or confectioners sugar / powdered sugar.
- If using granulated sugar - once you reach the soft peak stage.
- Add the vanilla and cornstarch or milk powder or pudding mix.
- Continue to beat until stiff peaks.
- Your whipped cream is stabilized when you can see the peaks hold their shape firmly.
This can be a bit tricky, so I have a few progress pictures for you below. It is still relatively simple. Pay attention to the temperature of gelatin when adding to the cream.
Using gelatin (or Agar-Agar)
Prepare agar-agar
- Add agar-agar to water. Stir well to ensure no lumps.
- Let stand for 2 minutes.
- Heat in the microwave for 30 seconds to a minute.
- Let cool completely - then follow the same process of incorporating just as I have shown below for gelatin. Note agar-agar gives a much different texture to desserts compared to gelatin. My kids don't like it so I rarely use it.
Prepare gelatin
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
- The gelatin will bloom and become soft.
- Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules dissolve.
- Set aside to cool but not set. This is very important. Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later. (watch video below)
Whip the cream
- Pour the whipped cream into a mixer bowl.
- Turn the mixer on medium.
- After a minute - slowly in the sugar.
- Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
- Combine the cream and gelatin well - this will ensure the gelatine does not seize when you add to the cold cream
- Now pour the gelatin mixture into the mixer bowl and continue to whisk. (watch video below)
- Do not overbeat at this point. You will see the cream will hold stiff peaks.
- This whipped cream can be used immediately.
- You can spread it over a cake or pipe as needed.
Storage
- I have kept this whipped cream for up to three days in the fridge, and it won't go limp or separate.
- To Pipe - place in a piping bag with your desired tip and pipe like you pipe your frosting.
How do you whip fresh cream?
We covered that in our previous post on How to make Easy Homemade Whipped Cream - 4 different methods. Remember, you don't have to stabilize whipped cream every single time.
For this drink, I used pudding mix in my whipped cream.
Frequently asked questions?
Regular whipped cream would usually last 3 to 4 hours when not stabilized. Stabilized whipped cream can last in the fridge for 2 to 3 days
Same as normal whipped cream which is why we use flavorless gelatine.
Yes, it is still dairy. And all milk products are best kept in the fridge for food safety reasons. Having said that you can keep a whipped cream dessert at room temperature for several hours. This again is dependant on the weather.
Not necessarily. You can use regular whipping cream without stabilizing for things like drinks and toppings. However, on desserts that must keep for a bit longer stabilizing gives you a little more time.Â
Yes, you can use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute for gelatin and made of seaweed. Often can be found in Asian grocery stores. The process is similar to gelatin. I have given directions above.Â
yes, whipped cream is a diary product. So all cakes, cupcakes, and desserts that use dairy whipped cream need to be kept refrigerated at all times. They can stand out at room temperature in good weather for a few hours.Â
Gel food colors are the best for coloring whipping cream. I highly recommend adding color at the beginning of the whipping process to prevent curdling.
Use 2 tbsp of unsweetened cocoa powder to every 1 cup of whipping cream. Combine it with the powder sugar, cornstarch, pudding mix or milk powder. Add it to the beginning of the whipping process as shown above.Â
Reduced-Fat / Low-Fat Creams
Low-fat creams (25% fat) can be whipped if you work with it while very chilled. Chill the cream, as well as all the equipment used to whip it. Additionally, place the bowl of whipped cream over a bowl of ice while whipping it. Low-fat creams can also be stabilized in 5 different ways as shown in this video as well.
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How to Stabilize Whipped Cream Five Different Methods
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Ingredients
Method I
- 1 tbsp Cornstarch
- 1 cup (240 ml) Whipping Cream
- 2 tbsp Sugar
Method II
- 3 tbsp Confectioners Sugar /Powdered Sugar
- 1 cup (240 ml) Whipping Cream
Method III
- 3 tbsp Pudding Mix
- 1 cup (240 ml) Whipping Cream
- 2 tbsp ( ) Sugar
Method IV
- 3 tbsp milk powder
- 1 cup (240 ml) Whipping Cream
- 2 tbsp Sugar
Method V - Stabilize whipped cream with gelatin
- 1 cup (240 ml) Whipping cream
- 3 tbsp Caster sugar
- 1 tsp Gelatin
- 2 tbsp Cold water
- 1 tsp VanillaÂ
With Agar-Agar
- 1 tsp Agar-Agar
- 2 tbsp Water cold
Instructions
Method I, II, III, IV (video above)
- Start by whipping the cream with a whisk attachment.
- Slowly add the sugar (or confectioners sugar)
- Add the vanilla and cornstarch or milk powder or pudding mix.
- Continue to whip until stiff peaks.
- Your whipped cream is stabilized when you can see the peaks hold their shape firmly
Method V - Gelatin (Video above)
Prepare gelatin
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
- The gelatin will bloom and become soft.
- Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.
- Set aside to cool but not set. This is very important. Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.
Whip the cream
- Pour the whipped cream into a mixer bowl.
- Turn the mixer on medium.
- After a minute - slowly add in the sugar.
- Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)
- Now pour the gelatin mixture into the mixer bowl and continue to whip.
- Do not over beat at this point. You will see the cream will hold stiff peaks.
- This whipped cream can be used immediately.
- You can spread it over a cake or pipe as needed.
With Agar-Agar
- Prepare Agar-Agar Add agar-agar to water.
- Stir well to ensure no lumps. Let stand for 2 minutes.
- Heat in the microwave for 30 seconds to a minute.
- Let cool completely - then follow the same process as below for gelatin.
Recipe Notes
- Whipped cream needs to be chilled not frozen, not warm. Warm whipping cream will not get to peak consistency unless it is cold.Â
- For quick whipping - place the mixer bowl and whisk in the fridge. Â
- If you live in a hot and humid climate - place a bowl of ice water below the whipping cream bowl and it will whip instantly.Â
- My whipped cream is soupy - chill it in the fridge for a few minutes. Then whip again.
- My whipping cream with gelatin added is soupy - the gelatin was warm so the whipping cream won't become stiff - Just place a bowl of ice water below the bowl of whipping cream and it will whip instantly.
- I think I have over whipped cream - stop whipping - add a few tablespoons of fresh cream and stir it in using a hand whisk. It should come back to consistency.Â
- Greasy or lumpy whipped cream - You passed the stage of whipped cream and are now making butter. Over-whipping cream will eventually give you butter. You can't go back now so, make homemade butter and start with a new batch of whipping cream.
- My stabilized whipped cream is stringy - if you add warm gelatine mixture to cold whipping cream, the gelatine will seize and set instantly which will lead to gelatin strings. That is why tempering the gelatin as I have shown above is a no-fail method.
Storage
- I have kept this whipped cream for up to three days in the fridge, and it won't go limp or separate.
- To Pipe - place in a piping bag with your desired tip and pipe like you pipe your frosting.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
