How to Stabilize Whipped Cream Five Different Methods

Step 1

Start by whipping the cream with a whisk attachment.

Step 2

Slowly add the sugar (or confectioners sugar)

Step 3

Add the vanilla and cornstarch or milk powder or pudding mix.

Step 4

Continue to whip until stiff peaks.

Step 5

Your whipped cream is stabilized when you can see the peaks hold their shape firmly

Step 6

Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.

Step 7

The gelatin will bloom and become soft.

Step 8

Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.

Step 9

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.

Step 10

Pour the whipped cream into a mixer bowl.

Step 11

Turn the mixer on medium.

Step 12

After a minute - slowly add in the sugar.

Step 13

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)

Step 14

Now pour the gelatin mixture into the mixer bowl and continue to whip.

Step 15

Do not over beat at this point. You will see the cream will hold stiff peaks.

Step 16

This whipped cream can be used immediately.

Step 17

You can spread it over a cake or pipe as needed.

Step 18

Prepare Agar-Agar Add agar-agar to water.

Step 19

Stir well to ensure no lumps. Let stand for 2 minutes.

Step 20

Heat in the microwave for 30 seconds to a minute.

Step 21

Let cool completely - then follow the same process as below for gelatin.