Do you make your own whipped cream for baking? The problem is that whipped cream can separate when not eaten right away. Good news: You can prepare stabilized whipped cream that will last longer for a fresh dollop whenever you want.
Stabilized whipped cream is just whipped cream that lasts longer. By putting a few additives in and using a specific technique, the sweet dairy product will stay fresher for a longer amount of time.
Stabilizing whipped cream is easy and only takes about 25 minutes.
Creating Stabilized Whipped Cream — It's Easy
- Soak plain gelatin in cold water for five minutes.
- Dissolve the plain gelatin by placing it in a container over a small pot of simmering water.
- Whip the cream until barely stiff.
- Add melted gelatin all at once to cream during whipping.
- Stop whipping when cream forms soft peaks.
Tips for Creating Stabilized Whipped Cream
- For one cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
- For two cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
- For six cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoons of cold water.
What You Need to Create Stabilized Whipped Cream
- Heavy Cream
Other Methods for Stabilized Whipped Cream
There are a few other methods for stabilizing whipped cream. These are based on tests by The Kitchn.
- Melted marshmallows: Some people melt marshmallows into the whipped cream, but results have been mixed.
- Dry instant vanilla pudding: Instant vanilla pudding powder can also be fused into the whipped cream, and the flavor of vanilla does not overpower the natural taste of the whipped cream. This is similar to the gelatin method above but can flavor the whipped cream and keep it firm. It doesn't always hold up so great, though, because the taste can intensify after time in the refrigerator and turn into a yellow color — great for frosting but not what you want in whipped cream.
- Melted butter: Adding butter may be another solution, but the whipped cream can still come out with flecks of butter in it. It does hold its shape after time in the refrigerator, but the texture is not as smooth as natural whipped cream.
- Crème fraîche: When you put this into the whipped cream, it does take on the flavor of crème fraîche. While using it over other desserts may be good, it does not retain the normal whipped cream taste, so would only be appropriate with desserts that coordinate well with the distinctive taste of crème fraîche.
- Mini chopper and immersion blender: By using a food processor or mini chopper to whip cream, it can produce a long-lasting whipped cream that holds its texture long after it is put into the refrigerator. The Kitchn recommended the immersion blender because it keeps the natural flavor of whipped cream without having to add any additives. A blogger there said to add 1tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract per half cup of heavy whipping cream for a little extra sweetness and flavor.