How to stabilize Whipped Cream 5 Different Methods.
How to stabilize Whipped Cream – 5 Different Methods
We all need that whipped cream dessert to look just as nice tomorrow as it does today, Right? I’ll show you Five different ways to Stabilize whipped cream so you can makes sure your cakes, cupcakes and desserts look fresh longer.
Whipped cream is pretty much perfect with 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 absolutely amazing too. Isn’t it? My kids will eat it out of a bowl with a spoon.
You can flavor whipped cream with anything from Vanilla to Cocoa, lemon, cinnamon, liquor, strawberry the list is endless.
Why do we need to Stabilize Whipped Cream?
What’s most important 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.
How to stabilize Whipped Cream – 5 different ways
How do you whip Fresh Cream ?
We covered that in our previous post on How to make Easy Homemade Whipped Cream – 4 different methods. Considering that we have many many desserts on this blog, you probably already seen that post by now. Don’t forget to see all the tips I gave use to as well.
Four ways to Stabilize Whipped Cream
Yup, you heard me, four 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 very commonly used in Bakeries and commercial dessert shops. It usually has the longest shelf life. Your whipped cream will hold it’s 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 really 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 / Powder Sugar – Again what you actually doing here is taking advantage of the starch in the confectioners 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.
This is a very old cake but still a popular recipe on my blog. In this I did use gelatin to stabilize my whipped cream.
So which should you use when?
Mostly commonly I use the confectioners Sugar or the Milk Powder for homemade desserts. That’s because I do not keep my whipped cream desserts long. However, when it’s a customer cake? Ah… I use stabilize the whipped cream with gelatin.
Why? I cannot decorate a cake 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 wont’ come just before the party so she again needs to keep it in her fridge for a few hours. I do want my whipped cream to hold up until dessert. In this case gelatin works best.
For these Strawberry Cream Cupcakes I used Confections Sugar in my fresh cream
How to stabilize Whipped Cream with the easiest of all.
- Cornstarch,
- Confectioners Sugar /Powder Sugar,
- Milk Powder or Pudding Mix.
- Start by whipping the cream with a whisk attachment.
- Slowly add the sugar or confectioners Sugar / Powder Sugar
- If using granulated sugar – once you reach soft peak stage.
- 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
How to stabilize whipped cream – 5 different ways
How to stabilize whipped cream with Gelatin
This can be a bit tricky so I have a few progress pictures for you below. It is still fairly simple. Pay attention to the temperature of gelatin when adding to the cream.
Tools
- K-Mix/ Kitchen Aid
- Whisk Attachment
Ingredients:
- 1 cup whipping cream
- and 1 tsp gelatin
- plus 1 tbsp cold water
- 3 tbsp caster sugar or fine grain sugar
- and 1 tsp Vanilla or extract of your choice.
Method:
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 10 sec interval until all the gelatin granules are dissolved.
- Set aside to cool but not set. This is very important.
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.
- 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.
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 – just place in a piping bag with your desired tip and pipe like you pipe your frosting.
Progress Pictures – How to stabilize whipped Cream with Gelatin
How to stabilize Whipped Cream with Gelatin – 5 Different ways
Save this tutorial for later; you can find a collection of my tutorials and recipes here on Pinterest
How to stabilize whipped cream 5 different methods
Recipe Card – How to Stabilize Whipped Cream – 5 Different Ways.
How to Stabilize Whipped Cream Five Different Methods
Prep
Total
Yield 4 servings
We all need that whipped cream dessert to look just as nice tomorrow as it does today, Right? I’ll show you Five different ways to Stabilize whipped cream so you can makes sure your cakes, cupcakes and desserts look fresh longer.
Ingredients
- 1 cup whipping cream
- and 1 tsp gelatin
- plus 1 tbsp cold water
- 3 tbsp caster sugar or fine grain sugar
- and 1 tsp Vanilla or extract of your choice.
Instructions
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 10 sec interval until all the gelatin granules are dissolved.
- Set aside to cool but not set. This is very important.
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.
- 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.
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 - just place in a piping bag with your desired tip and pipe like you pipe your frosting.
Courses Dessert
Cuisine American
Don’t you just love when Whipped cream makes a dessert look so delicious?
For this drink I used pudding mix in my whipped cream.
How to stabilize whipped Cram – 5 Different Ways
thnx for ur recipie. one question I have that can I use cornflour instead of cornstarch???
Constarch and cornflour are the same just different name Tamanna. In the US we say cornstarch but most other places they say cornflour. <3
Hello Veena, can I get your advice on how to make a non dairy whipping cream to decorate the cake so it could stay looking good for at least one day?My daughter is allergic to milk and corn and egg white. And i’m planning to use the whipping cream to make rose flowers on a cake.
Fanny it depends on the type of whipping cream and weather you have. I think with non dairy you do not need to do anything more than just whip it. The one I used was made with veg shortening based and was quite stiff on it’s own. So had no problem with piping. I’d say whip a small batch and do a test first.
Hi Veena.. thank you for the recipe… can i add fondant figures on stabalized whipped cream.. will it melt the fondant figures?
Not sure it will melt per say but fondant is heavy so if you add straws below the figure for support might work. If the cream is soft it will soften the fondant.. it’s sugar and sugar will melt when it touched liquid..Know what I mean.?
Hi V. When can i add the colour in & do u think it will work very well on a 3 tear cake? Im still learning & i dont normally use fresh cream.
You can add color as soon as it reaches the desired peak. It can work with a three tier cake – Just work with them individually like you do with buttercream and then dowel and stack as per normal. Of course because it’s whipped cream you don’t have a long shelf life so keep that in mind and you need to keep in it the fridge so consider fridge space. Add fruit last minute of they will go limp.
If I want to add liquid colouring, when should I add it?
YOu can add it when it reaches soft peak stage.
Hello Veena,
I like to use cornstarch as stabilizer, do I need to add powdered sugar for sweetness and vanilla extract? When and how much?
For other flavors, such as chocolate or matcha (green tea), when and how much do I put in?
Thank you,
Milka
Yes you can add powder sugar for sweetness and vanilla as well. I use 2 tbsp powder sugar and 1 tsp vanilla for every 250 ml of whipping cream. I prefer to add matcha when it is in liquid form before wipping. As for melted chocolate – fold it in cooled once the cream is whipped.
What is matcha
Matcha is Japanese green tea powder
Hi Verna! I love your recipes and tips! Can I cover my cake with fondant if I use stabilised whipped cream as frosting?
No if you want to cover the cake in fondant please use buttercream or ganache or any firm icing. Fondant is too heavy for whipped cream
Is it whipped cream can stand in hot weather in phillippines like how many hours? Tnx. I admire your works a lot
No I don’t know about that. I have not tired it in hot weather. I have used it in summer but indoor only. A few hours <3
Hi. You said we can use corn flour as a stabilizer; but on your picture it seems like you’re pouring corn syrup. Is that what you meant?
The post is showing you two method. The step by step pictures is showing you gelatin not corn syrup. The second method I mentioned is corn starch – there is not post for that. Please read the post again so you know which to refer to Thanks.
Hi veena i live in france. What is the name of whipped cream in france.thank you for your reply
Heavy cream (for whipped cream) I think it’s called… “Crème Fleurette” Please check. It should say creme’ about 35% to 38% and over lol
The Creme’ fraiche is not the same. It’s sour cream.. <3 Hope this helps. Sorry been a long time since I visited France. <3
Hi there Veena do you have any tips on how to stabilise cream cheese
Hello Veena , this is a very good tips .
Thanks
I am passionate about her work, you are a true artist. God bless you. Kisses.
I love baking and just wonder what kind of recipe you use for the whipping cream? Just natural cream, vanilla, and sugar? Great job on your blog!
I buy 38% cream from the super market and yes, just cream, vanilla and sugar
Thank u Veena. Could u please confirm the size of a cup which u have mentioned above as 1 cup of whipping cream.
A standard cup size is 250 ml.
U said 1 cup of whipping cream but what size is the cup?? TIA
Thank you so much for giving tips to stabilise the whipped cream
Thank you so much for giving tips to stabilise the whipped cream
Excellent works you do
Thank you. Something I've learnt today.
Thank you 🙂
Great now I can easily stabilize whipped cream. Thanks a lo
Thanks but can u also give tip to make perfect whipped cream at home plz plz plz
You need to make a book 🙂
Ty so much
thanx for the nice tutorials you always share
Thank you so much for your sharing. I love to try soon.
This is a great tip! Question, will it melt from hot weather though? Butter cream icing does that and it is pretty annoying.
I use whipped cream not stabilized and it doesn’t melt (at least not right away, only after it’s been laying outside the fridge long) and I live in a rather warm country. I haven’t made stabilized whipped cream yet (which I’m planning to real soon), but I’m guessing that it’d be all right!
Thank you so much. I just wanted to ask won't the cornflour change the taste of the whipped cream ??
I just used it and it did not alter the taste.. Although I did add vanilla flavoring.
Thank you so much. I just wanted to ask won't the cornflour change the taste of the whipped cream ??
hi … u had cornflour or pudding mix in powder form? tnxxx
thanks for letting me know how to stabilizing whipping cream.
Perfect recipes at the perfect time!!! My daughter has requested a minnie cake for her birthday and I am not a fan of fondant! So I decided I needed to find a way to make it with fresh cream! Thanks for letting me know the best way to stabalize the whipped cream!!! Would you still add the color at the end?
Hi veena… can u plz tell me if I can use gelatin in this way with non dairy whipping cream?? Also please tell me if decorating cakes with non dairy whipping cream is a common practice?
Hi veena, just want to ask if this will not melt easily? Coz im planning to use ur recipe for cupcake.. im here in muscat city oman.. the weather is hot this time… Thanks
Roditha
Thanks for the kind gesture Maria. That is so sweet of you. I know about 'whip it'. It's an excellent stabilizer. I use to use when in the US. I do not find it here however, and don't like any other similar products.
This post is especially for those like me who cannot get products like 'whip it'. Sometimes it's best to know the simplest and easiest
Hi Veena,
You could also add some milk powder in the similar way as the cornflour or pudding mix to stabilize the whipping cream. This will help give body and volume.
Yes you sure can William – Milk powder usually has starch added to it to prevent the mix the milk solids from clumping. So yeah if you want cream to be more milky you can add milk powder as well.