stabilized whipped cream

Learn how easy it is to make stabilized whipped cream with this step-by-step tutorial. This whipped cream is perfectly sweet and holds its shape for days!

Stabilized Whipped Cream

water

gelatin

(240 ml) cold heavy whipping cream

(30 grams) powdered sugar

vanilla extract

Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.

Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.

Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate your dessert until ready to serve.

Stabilized Whipped Cream comes in handy when making desserts, and it's actually really easy to make! Use this Homemade Cool Whip as replacement for the store-bought whipped topping. Read on to learn how to stabilize whipped cream!

Stabilized Whipped Cream - Homemade Cool Whip Recipe

heavy cream (cold)

confectioner’s (powdered sugar)

vanilla extract (optional)

Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.

In a large mixing bowl, add heavy cream, sugar and extract. With an electric mixer fitted with the whisk attachment, whip the cream mixture on low speed until small bubbles appear.

Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.

Increase the speed to high and beat until medium peaks form.

Keep the whipped cream refrigerated and in an airtight container until ready to use.

The whipped cream should stay stable up to 24 hours.

Enjoy!

https://content.jwplatform.com/videos/blRzCy5M.mp4

Stabilized Whipped Cream comes in handy when making desserts, and it’s actually really easy to make! Use this Homemade Cool Whip as replacement for the store-bought whipped topping. Read on to learn how to stabilize whipped cream!

Homemade Cool Whip Cream

This stabilized whipped cream recipe is perfect for frosting or a whipped topping for your favorite desserts

How To Make Stabilized Whipped Cream

heavy cream (also known as double cream chilled)

sugar

skimmed milk powder

Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.

Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often).

When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.

This recipe yeilds about 2 cups.

https://embed.mediavine.com/videos/dcxo0thi0hlkbtoxibai

Learn How to Make Stabilized Whipped Cream with this recipe for sweetened, stabilized whipped cream that will solve all your problems on how to get whipped cream to hold its shape for days.

Whipped Cream

This stabilized whipped cream is my all-time favorite, and it can be ready in 15 minutes! It's light and airy - perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful.

Mascarpone Whipped Cream Frosting

mascarpone cheese

heavy cream

Chill a large mixing bowl in the fridge (optional, but strongly encouraged).

In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.

Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!

Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.

https://www.youtube.com/watch?v=Uz5ULTLSmW8

This stabilized mascarpone whipped cream is my all-time favorite – and based on the number of times it’s been pinned, yours, too! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful!

Recipe: https://stressbaking.com/stabilized-mascarpone-whipped-cream/

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KitchenAid in video: https://amzn.to/2N3jwNy (aff link)

Porcelain creamer in video: https://www.crateandbarrel.com/roulette-creamer/s142115

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Mascarpone Whipped Cream

Learn how to make the BEST classic vanilla diplomat cream, with vanilla pastry cream, and all the ways to use it! A delicious custard based filling, that is light and creamy.EASY - This recipe is easy. If you&#039;ve made custard / pastry cream before, this recipe will be very easy to follow too. It&#039;s also a great alternative to custard, if you prefer a lighter filling.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.

Vanilla Diplomat Cream

milk (480 mL, preferably 3.5% or 2% milk)

g sugar (6 tbsp)

salt

cornstarch ((cornflour), 3.5 tbsp)

tsp vanilla extract (15 mL)

butter

gelatin powder

whipping cream (30 mL, chilled)

heavy whipping cream (240 mL, chilled)

confectioner’s sugar (28 g)

Place the milk in a saucepan, and heat over medium high heat. Bring it to a simmer, almost to a boil.

While the milk is almost heated, place the sugar, egg yolks, cornstarch, vanilla extract, and salt in a bowl. Whisk until you have a thick, smooth mix. Place this bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).

As soon as the milk starts to simmer / bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.

While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Lower the heat and whisk constantly for about 30 – 60 seconds after the first bubbles break the surface.

Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.

Let the custard cool down to room temperature and then let it chill in the fridge for a few hours or overnight, until completely chilled.

Vanilla Pastry Cream

Place the 1 cup chilled whipping cream (heavy cream) in a chilled metal bowl (of your mixer). Add the sugar and mix it in. Keep the bowl in the fridge until you’re ready to whip it.

Place the water in a small microwaveable bowl. Sprinkle the gelatin and stir it in. Allow the gelatin to bloom in the water for about 10 minutes.

Microwave the bloomed gelatin for about 10 – 20 seconds to dissolve the gelatin. But do NOT let it boil.

Stir in the 1- 2 tbsp of chilled heavy cream to temper the gelatin mixture.

Start whisking the chilled heavy cream-sugar mix on high speed on your mixer, and quickly pour in the gelatin mixture. Make sure the gelatin is not poured directly onto the whisks, since this will cause the gelatin to set and form clumps.

Whisk the heavy cream on high for a few seconds to incorporate the gelatin.

Once the gelatin is incorporated, lower the speed to medium high, and whisk the cream until it's just starting to form mid peaks.

Use a whisk to manually whisk the cream the rest of the way until it reaches stiff peaks. Make sure to NOT let the heavy cream curdle / become grainy.

Use immediately.

Stabilized Chantilly Cream

Place the chilled pastry cream in a large bowl (with enough room to mix in the whipped cream).

With a balloon whisk, whisk the chilled pastry cream until smooth and creamy.

Fold about ⅓ of the whipped cream into the pastry cream. Once well mixed, fold the rest of the whipped cream into the custard.

Use immediately, before the gelatin sets.

If you've ever wondered how to make whipped cream you'll love this easy recipe with only three ingredients!

Homemade Whipped Cream

heavy whipping cream

tsp vanilla extract

Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with a whisk attachment.

2. Whip on high speed until stiff peaks form.

3. Use the whipped cream on any number of desserts including ice cream, cake, cupcakes, cheesecakes, trifles and more. Whipped cream will stay stable when stored in the fridge for at least 5-7 days after piping onto a dessert. I suggest piping it onto your dessert shortly after making it.

This is a good recipe and you do get peaks stiff enough to decorate the tops of cakes and pies, BUT the whip cream curdles after refrigeration, usually after 24 hours in the fridge. I don’t know if it’s because of the quality of powdered sugar (sifted) and heavy cream I use or not.  I beat until stiff and it’s usually smooth after.

My whipped cream came out perfect with the perfect sweetness level.

This Stabilized Whipped Cream is a whipped cream made thicker by adding cream cheese and powdered sugar. Use it as a Cool Whip substitute or anywhere you&#039;d use whipped topping. 

cream cheese (softened

In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.

Transfer to a small bowl.

In the mixing bowl (you don&#039;t have to clean it), beat the heavy whipping cream just until soft peaks form. You&#039;ll want them to collapse, not stand up.

Add the cream cheese by distributing it in thirds around the mixing bowl.

Beat until stiff peaks are formed.

Store in refrigerator until ready to use.

A beginner&#039;s guide to making perfect cream puffs with choux pastry &amp; classic chantilly cream.  These cream puffs are a delicious and impressive dessert! And so easy to make with this step by step recipe.EASY - Easy recipe for beginners. With a detailed guide on how to make perfect choux pastry. The filling is a simple whipped cream, which is also easy. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Perfect Cream Puffs Recipe

flour

tsp sea salt (use less

tbsp white sugar (optional)

tsp vanilla extract (optional)

heavy cream (35% fat)

g confectioner’s sugar (¼ cup)

tsp vanilla

¼ tsp sea salt (use less if you’re using table salt)

Confectioner's sugar

Preheat oven to 375°F (conventional oven).

Place salt, water, sugar (if using), and butter in a saucepan, and heat over medium high heat, stirring occasionally to melt the butter, salt, and sugar.

When the water is starting to boil (butter should be melted at this point), remove the pot from the heat, and immediately add the flour in one go and vigorously mix the flour in so that it absorbs all of the water. Use a spatula or wooden spoon to do this.

When the flour has absorbed the water and it&#039;s coming together to form a dough, return the pan to the stove (medium heat).

Cook the dough for 1 – 3 minutes (over medium heat). Mix the dough and move it around in the pan until you get a dough that easily pulls away from the sides of the pan and forms a film on the bottom of the pan (if using a stainless steel pan). It should look like a lump of smooth mashed potatoes. (The cook time will vary depending on your stove top.)

Transfer the dough into a bowl and let it cool down slightly for about 1 - 2 minutes. Add the vanilla extract (if using), and mix it in. You can use a spatula / wooden spoon, a hand-held mixer (or whisk), or even a stand mixer to do this.

Place the eggs in a bowl or jug, and whisk well.

Add about 1 amount of egg (¼ cup) to the dough, and mix well until it’s fully incorporated into the dough.

Keep adding the eggs in small increments, mixing well in between, until you have the right consistency (i.e. a dough with a glossy sheen and pipeable consistency.) You may not use all of the eggs, so keep an eye on the dough to prevent adding too much of the eggs.

Prepare a baking tray with parchment paper.

Place the dough in a large piping bag that&#039;s attached with a large tip (½ inch round tip or ½ in French star tip).

Pipe mounds of the dough on the parchment paper, with about 1.5 - 2 inches of space between each. Pipe the dough at a 90° angle (to the baking tray), making sure to keep the piped dough as smooth as possible. Twist the piping bag and lift it up after piping a pastry mound to get a clean finish. Then flatten the tip of the pastry mound with a dampened finger.  Aim for medium sized puffs where the piped mounds are about 1.5 - 2 inches in width, and about 1 - 1.5 inches in height.

Bake for 30 – 40 minutes in the center of your preheated oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, the baking time depends on the size of your pastry shells. If you prefer a drier shell, bake for a couple of minutes longer.

During the last 5 – 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.

Remove from the oven, and prick the cases again, and let the choux pastry cases cool slightly in a draft-free area. (Letting them cool in an open but switched off oven is even better, but not necessary).

Place the pastry cases on a wire rack to cool completely.

Prepare the filling, while the choux pastry cases are cooling.

OR you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, freeze them in an air-tight container.

Choux pastry

In a small microwave-safe bowl, place the water, and sprinkle the gelatin over the surface of the water. Make sure all the gelatin is saturated with water, and then let it sit for at least 10 minutes to bloom.

In a large bowl, place the heavy cream, confectioner’s sugar, vanilla, and salt. Stir to combine. Have it ready to be whisked with an electric hand mixer or stand mixer by the time the gelatin is ready.

After 10 minutes, microwave the gelatin in 10 second intervals to dissolve it. Do NOT let the gelatin mixture boil.

Stir in the 1 tbsp of cold cream or milk.

Start whisking the heavy cream mixture on high speed, and add the gelatin into it. Do NOT add the gelatin directly onto the whisk. Instead, add it where the cream is moving quickly due to whisking action. Alternatively, as soon as you add the gelatin, move the mixer around in the cream to make sure that the gelatin is mixed in well. The idea is to get the gelatin mixed into the cream as fast as possible, without it touching the whisk when added.

Lower the mixer speed to medium (or medium high), and whisk the heavy cream until you have stiff peaks. Keep a close eye on it since the cream can go from stiff peaks to broken in a matter of seconds.

Place the whipped chantilly cream in a large pastry bag, attached with a star tip (to create swirls), or with a round tip / bismarck tip (to fill).

Stabilized whipped cream (chantilly cream) - see recipe notes for quantity

Cut the upper ⅓ of the choux puff with a sharp knife to create a “lid”.

Fill the bottom part of the pastry with a swirl of chantilly cream. Place the “lid” back on top. Repeat with all the pastry puffs and then dust them with confectioner’s sugar. Now they are ready to be served.

Cream puffs with swirled chantilly cream filling

Make a hole in the bottom of each choux puff. You can either use a small knife to cut an “x” to create an opening, OR use a small French star pastry tip to cut a small hole.

Insert the piping tip into the hole and fill the choux puff with chantilly cream. Repeat with all the puffs. Dust with confectioner&#039;s sugar and serve.

Filled cream puffs

https://www.youtube.com/watch?v=sqIIbnaEp5w&list=PLSRPG1pSpK4DR0H3lK_rN70Io4eOUTb9K

Learn how to perfect choux pastry! You can make cream puffs, profiteroles, eclairs and other fantastic desserts with this one dough!

Get the full recipe guide - https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/

It's super simple to make, but so often people get it wrong. But my recipe guide will help you through the entire process and even help you troubleshoot what went wrong!

Music : Royalty free music from Bensound

How to make Perfect Choux Pastry

Stabilized Whipped Cream is a versatile ingredient that can be used in many types of desserts from frosting to filling to a topping.

cream cheese, (softened)

(100 g) granulated sugar

(476 g) heavy cream

kosher salt

Place bowl and whisk attachment in the freezer to chill.

Before starting, place the bowl and whisk attachment from your stand mixer* into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.

Cream sugar with cream cheese.

Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.

Pour in heavy cream. Mix until soft peaks form.

With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.

Scrape bottom of bowl.

Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.

Mix until stiff peaks form.

With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)

Add vanilla and pinch of salt.

Finally, add in the vanilla and a pinch of salt, being careful not to overmix.

Serve.

I use this stabilized whipped cream to sub out any recipe that calls for cool whip

C water

cream

C sugar

vanilla

Sprinkle the gelatin over the cold water and let it bloom for 5 mins.

While that's resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes).

Once the gelatin has bloomed microwave it until it's dissolved. Then, while whipping the cream, slowly add the gelatin to the cream.

Beat in a mixer with a whisk until soft or stiff peaks form (your preference) and keep refrigerated!

This Sugar-free Whipped Cream is so easy to make! By simply adding 1 ingredient, you can have keto and low carb whipped cream that can last in the fridge for up to 3-4 days! So much better than anything you can buy in a store! Easy and delicious recipe!

How to Make Keto Stabilized Whipped Cream

allulose

whipping cream

tsp xanthan gum

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

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.

Pour the whipped cream into a mixer bowl with the sweetener and vanilla.

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 overbeat at this point. You will see the cream will hold stiff peaks.

This whipped cream can be used immediately.

I have never heard of stabilized whipped cream. Mine always deflates. Thanks - this worked perfectly.

Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it&#039;s perfect for piping and frosting desserts. It&#039;s way better than Cool Whip!

heavy whipping cream, (chilled)

instant vanilla pudding powder

powdered sugar, (if desired for sweetness)

Add the cream, pudding powder, and powdered sugar (if you want it sweeter) to a large bowl.

Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.

Use to top cakes, cupcakes, pies, and other various desserts.

This recipe is an amalgam of research from Daring Bakers, Semi Swede, Martha Stewart, with my own pastry elements. It makes one large 9-inch cake. This is an intermediate baking project, which means you need to know the basics of making a successful sponge cake that has no chemical leavens. This recipe has been edited 2/19/23 for easier assembly. I believe it is now approachable for most home bakers. I&#039;ve also added a video to the blog post for action assembly of this cake. I think it will be a helpful tool for beginners attempting this confection.

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