Stabilized Whipped Cream

Stabilized whipped cream has lasting power to hold shape and form over the standard, unfortified variety. This recipe will get you on your way to beautiful desserts!

Cakewalker - Stabilized Whipped Cream

Manufacturing cream was first introduced to me more than two decades ago. I was waiting tables at Coco’s/South Coast Plaza (another story for another time) when I became intrigued by piped puffs of whipped cream which never deflated or puddled. If you’ve ever been to one of these restaurants you can’t help but notice the large display cases in the front which house tiered rows of pies―lots and lots of pies. Sigh.

The service aisle, a side station for wait staff to cut and plate the crusty desserts, is where I really noticed the pies ringed by lofty white tufts always held shape regardless of the constant shuffle in and out of the reach-in cooler. Upon inquiry, the manager told me it was whipped manufacturing cream; a cream containing 40% or more milk fat. When whipped, the emulsification process of air and fat produces a firm hold that lasts for a very long spell. Disciples of dessert take delight in a whipped cream that won’t run before it is consumed.

Cakewalkr.com cream breakdownCream information source: About.com | Graphic by Cakewalker | Recipe for Cherry-Chocolate Chiffon Cake here

The trouble is, manufacturing cream, also known as ‘double cream’, can be tricky to find at every day grocery stores. This varietal is targeted to restaurants and baking facilities, sold by commercial foodservice suppliers. Rumors have it this cream has been spotted at Smart & Final, Sam’s Club and the like. Attempts to locate it in my area have been elusive. Perhaps you may have better luck where you live.

Watch the process of making stabilized whipped cream

Thankfully an option is available.

Stabilized whipped cream is an old standby for those who want the attributes a weightier cream offers. It is versatile in use, can be flavored and colored. It truly saves the day when want a whipped cream that holds shape for an extended period of time.

Stabilized Whipped Cream by CakewalkerRecipe adapted from Food.com

Stabilized Whipped Cream

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 2 cups

Stabilized Whipped Cream

Stabilized whipped cream has lasting power to hold shape and form over the standard, unfortified variety. This recipe will get you on your way to beautiful desserts!

Ingredients

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • ¼ cup sifted powdered sugar (confectioners’ sugar)

Instructions

  • To a small pan add the water; sprinkle the gelatin evenly over the water surface. Let stand a few minutes until the granules are moistened and thick.
  • Place pan over low heat, stirring constantly, just until the gelatin dissolves. The mixture will be slightly thick but viscous enough to pour. Remove from heat; cool (do not allow it to set).
  • In a separate mixing bowl, whip the cream with the powdered sugar, until it begins to thicken.
  • While beating on low speed, slowly add the gelatin to whipping cream.
  • Once the gelatin is incorporated, whip at high speed until stiff peaks form.
  • Pipe or frost as desired. Store unused whipped cream covered in the refrigerator.

Notes

Flavor additives like vanilla or liqueur, and food color (gel food color is ideal) should be added along with the powdered sugar to the cream before the gelatin is incorporated. Consider using clear vanilla flavoring for a white-white whipped cream, otherwise the finished color may be off white when using true vanilla extract. The degree to which the cream is whipped to stiff peaks determines the sheen of the final product―the stiffer the peaks, the appearance is more “eggshell” or matte. Sheen is not a huge matter, but more of an FYI as attaining stiff peaks is paramount to whether it shines or not.

The gelatin must be in liquid form before adding it to the cream. If the gelatin has hardened in the pan, gently rewarm it until it is viscous again; cool to lukewarm before proceeding. Make sure you add the gelatin gradually while the mixer is on low speed―adding it too fast can result in coagulated gel shards in the cream rendering it chunky. You can always temper the liquid gelatin by whisking in a little of the slightly thickened cream first until well blended, then add this mixture back to the cream, beating to stiff peaks.

One recipe makes an ample supply to garnish a cake, pie, or frost a dozen (or so) cupcakes. To frost and fill an entire cake, simply double or triple the recipe based upon your needs.

The stabilized cream freezes and thaws beautifully; even after being applied to a dessert. Take care not to smoosh a piped dollop in covering it for the freezer, as it will thaw as a smoosh. This cake was frozen and thawed with the garnishes intact looking as they did when freshly applied. Additionally, a previously frozen batch of stabilized cream can be piped and spread once it is fully thawed; just give it a stir.

Most importantly, while a stabilized whipped cream will hold shape looking beautiful for an extended length at room temperature, be mindful of spoilage. Cream products outside of refrigeration are susceptible to bacterial breakdown, and elevated more so in warmer ambient temps. Common sense definitely applies.

http://cakewalkr.com/stabilized-whipped-cream/

Comments

  1. Love this post, Brooks Walker. The link works fine today!

    • Brooks Walker says:

      Thank you so much, Azlin! Glad to know the link works too (as does mine now) 🙂

  2. Love your video! I wish I had seen your video before I had made that whipped topping to go with my blue berry hand pies tonight. Keep up the how to’s videos as you are great!!!

    • Brooks Walker says:

      I’m grateful for the compliment and encouragement, Bobbi! I’m going to keep an eye out for those hand pies, perhaps we’ll see them on your site.

  3. Really interesting! I didn’t know any of this. Terrific post — thanks.

  4. Thanks for this interesting article. I always wondered about whipping, heavy, and double cream. Why does this makes me think of Katy Perry?

    • Brooks Walker says:

      You make me laugh, Jeff! And you’re welcome for the information―it’s good to have you here.

  5. OMG. This recipe is exactly what i was looking for! PERFECTION! Never had a perfect whipping cream before! Gotta try this out right away!

  6. Excellent recipe and video, Brooks! I usually use those Whip-It packages, but your gelatin method is almost as easy 🙂

    • Brooks Walker says:

      Thank you for the kind words, Liz! We just want our desserts to look (and taste) their best as long as possible, right?

  7. I like stabilized whipped cream when serving with pastries, very useful post Brooks.

  8. Love the video and love this stabilized whipped cream!!!!

  9. I discovered stabilized whipped cream a few years ago when I needed to make a whipped cream cake hours in advance…totally a life saver. Nice video, by the way.

    • Brooks Walker says:

      Thank you, Eva. We’re on a wavelength; a whipped cream cake is what I had in mind when, one with fresh fruit, when I put this post together. 🙂

  10. Brooks, I’ve always intended to do a post on stabilized whipped cream, something I learned in my cake decorating days (back when dinosaurs roamed the earth). I love it for making a nice roses-like topping on cream pies or making cupcakes pretty without tons-of-sugar frosting. Loved your video! Very well done!

    • Brooks Walker says:

      Thank you for the compliment, my friend! Would have loved to see your prehistoric cake work. 😉

  11. This would be my first time making this, it’s great to see recipe that’s easy to understand.

  12. Bianca says:

    I’m excited to try this my next cupcake bake day!!

  13. After watching your video, making stabilized whipped cream was so easy. It is simpler than many other videos out there. Thank you.

    • Brooks Walker says:

      You’re welcome, Matt. I appreciate you stopping by to let me know—thanks! 🙂

  14. Alicia says:

    I saw your post and recipe about stabilized whipped cream – I plan to use a variation of stabilizing with whipping cream, cream cheese and sugar for filling wedding cakes later this month. My question is, I plan to fill and ice and then get as cold as possible before transporting to reception where they will then sit out on display for 8 hours or so till and evening reception. The stabilized whipped cream will only be inside the cakes for filling. In your opinion, do you think it will hold up and not spoil in that time? Thanks in advance.

    • Brooks Walker says:

      Hi Alicia, thanks for reaching out. I can’t say whether or not the stabilized whipped cream variation you intend to use will hold up as I have no experience with it; the variation sounds tasty though. 🙂 In regards to spoilage, I must throw an air of caution simply because it is a cream-based product. Microbial degradation begins as soon as the food is outside of its safe-keeping temperature range, and 8 hours is a long stretch. I personally would not let a cream product sit out for that length of time.

  15. Ann Palma Bagona says:

    Oh geez! Thanks so much! Going nuts finding the right recipe for stabilized whipped cream. More power!

  16. Keena Matthews says:

    I have been an avid cook and baker for years. I had never heard of this. I ran across it while making rainbow Mini Easter cheesecakes. I sooooo wish I had known about this whipped cream. It’s awesome to be able to put it on top instead of waiting to get to the hosts brunch. I agree… don’t let it sit out for too long but I keep treats in frig until ready to serve anyway. It’s just nice to not have to do anything to the cakes and can even have the sprinkles and decor already on top! Thank you for sharing this.

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