Stabilized Whipped Cream Recipes

Stabilized Whipped Cream Recipes

Todays video will be about different stabilizers for whipped cream frostings our layer cakes. Stabilized whipped cream frostings allows home bakers like us to keep our cakes for a little longer. A common question I get about whipped cream cakes is if can we frost the cake the day before we serve it. So I tested 5 different common whipped cream stabilizers.

We'll gonna go over how to make them, the pros and cons of each so you can decide which one is best for your cake.

So before designing these tests, we have to define stability in terms of whipped creams. These are some characteristics I'd want. When we stabilize our whipped cream:

  1. Can it fill a cake and hold up the cake layers and fruit and decorations and whatever without squishing or spilling out.
  2. Can you pipe with it? So will it hold a detailed shape or will it leak out liquid and deflate over time?
  3. which is kind of a preference, but it's worth observing....Does is negatively alter the texture and taste of the finished whipped cream?

The stabilizers we're going to look at today include:

  1. Gelatin
  2. Whip-It
  3. Cornstarch
  4. Mascarpone
  5. Greek Yogurt

Whipped Cream Frosting, Non-Stabilized (Control)

yield: approximately 2 cups

  • 1 cup (227g) heavy whipping cream, very cold from the fridge
  • 3 - 4 (42-57g) tablespoons powdered sugar (granulated white is fine too)
  • 1 tsp vanilla extract (optional)
  1. Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice sturdy cream.
  2. After the bowl is nice and cold, add heavy whipping cream and whisk on medium high until it's slightly thickened. Add in your powdered sugar and vanilla (if using).
  3. Continue to whip on medium to medium high speed until you reach stiff peaks. Alternatively, once you reach soft peaks, you can whisk the cream manually with a hand whisk as it goes from soft to stiff peaks fairly quickly.
  4. If you find that you've over beaten the whipped cream to the point where it's not smooth and has a grainy texture, add a tablespoon or so of cold heavy whipping cream and whisk by hand until it softens a bit to the texture that you'd like.'
  5. Use immediately.

Gelatin Stabilized Whipped Cream Frosting

yield: approximately 2 cups

  • 1/2 teaspoon of granulated gelatin (I'm using the Knox brand in my video)
  • 1 cup (227g) heavy whipping cream, very cold from the fridge
  • 3 - 4 (42-57g) tablespoons powdered sugar (granulated white is fine too)
  • 1 tsp vanilla extract (optional)
  1. Add 1 tablespoon of very cold water to a small microwave safe bowl. Sprinkle the granulated gelatin over the surface of the water. Allow this to hydrate (or bloom) for at least 5 minutes.
  2. Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice sturdy cream.
  3. After the bowl is nice and cold, add heavy whipping cream and whisk on medium high until it's slightly thickened. Add in your powdered sugar and vanilla (if using). Whip on medium speed until you reach soft peaks. Stop the mixer.
  4. Place your bowl of gelatin in the microwave for about 5 seconds until it is liquid.
  5. With the mixer on medium low speed, slowly pour the melted gelatin into the whipped cream.
  6. Continue to whip on medium to medium high speed until you reach stiff peaks. Alternatively, you can whisk the cream manually with a hand whisk as it goes from soft to stiff peaks fairly quickly.
  7. Use immediately.

Whip It Stabilized Whipped Cream Frosting (also known as Sahnesteif)

yield: approximately 2 cups

  • 1 cup (227g) heavy whipping cream, very cold from the fridge
  • 3 - 4 (42-57g) tablespoons powdered sugar (granulated white is fine too)
  • 1 tsp vanilla extract (optional)
  • 1/2 -1 teaspoon of Whip It stabilizer
  1. Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice sturdy cream
  2. After the bowl is nice and cold, add heavy whipping cream and whisk on medium high until it's slightly thickened. Add in your powdered sugar and vanilla (if using). Whip on medium speed until you reach soft peaks. Stop the mixer.
  3. Gently sprinkle 1/2 teaspoon of the Whip It Stabilizer over the top of your cream and on medium speed, whip it up until you reach soft peaks.
  4. It should very quickly and visibly stiffen up, but if you find that it's still too loose for what you'd like, continue to sprinkle more in while the mixer is on low up to 1 teaspoon total. I find that going over 1 teaspoon makes my cream very very chunky.
  5. Use immediately.

Cornstarch Stabilized Whipped Cream Frosting

yield: approximately 2 cups

  • 1 teaspoon cornstarch
  • 3 tablspoons granulated white sugar
  • 1 cup (227g) heavy whipping cream, very cold from the fridge
  • 1 tsp vanilla extract (optional)
  1. In a small sauce pan, add your cornstarch, granulated sugar and about 1/4 cup (or about 25% of the total amount of heavy whipping cream). Bring to just a simmer, whisking the entire time. Remove from heat and let it cool slightly.
  2. Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice sturdy cream.
  3. After the bowl is nice and cold, add heavy whipping cream and vanilla (if using) and whisk on medium high until it's slightly thickened. Whip on medium speed until you reach soft peaks. Stop the mixer.
  4. With the mixer on medium low speed, slowly pour in your cornstarch mixture and continue to whip until it reaches stiff peaks.
  5. Use immediately.

Yogurt Whipped Cream Frosting

yield: approximately 2 1/2 cups

  • 1/2 cup (113g) full fat Greek Yogurt, cold(I like the Fage brand)
  • 1 cup (227g) heavy whipping cream, very cold from the fridge
  • 3 - 4 (42-57g) tablespoons powdered sugar (granulated white is fine too)
  • 1 tsp vanilla extract (optional)
  1. Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice peaks.
  2. After the bowl is nice and cold, add Greek yogurt and heavy whipping cream and whisk on medium high until it's slightly thickened. Add in your powdered sugar and vanilla (if using). Whip on medium speed until you reach stiff peaks.
  3. Alternatively, once you reach soft peaks, you can whisk the cream manually with a hand whisk as it goes from soft to stiff peaks fairly quickly.
  4. This is the minimum amount of yogurt I've found that give a slightly tangy taste. Adjust and add more yogurt if you like, or more sugar if you'd like to add more sweetness to your cream.
  5. Use immediately.

Mascarpone Whipped Cream Frosting (also Creme Fraiche)

yield: approximately 2 1/2 cups

  • 1/2 cup (113g) mascarpone cheese, at a cool room temperature (can also sub creme fraiche)
  • 1 cup (227g) heavy whipping cream, very cold from the fridge
  • 3 - 4 (42-57g) tablespoons powdered sugar (granulated white is fine too)
  • 1 tsp vanilla extract (optional)
  1. Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice peaks.
  2. Add your mascarpone and whisk until it has the consistency of soft cream cheese.
  3. Add heavy whipping cream and whisk on medium high until it's slightly thickened. Add in your powdered sugar and vanilla (if using). Whip on medium speed until you reach stiff peaks.
  4. Alternatively, once you reach soft peaks, you can whisk the cream manually with a hand whisk as it goes from soft to stiff peaks fairly quickly.
  5. Use immediately.

Meet Adriana
Hellooo, I'm Adriana the nerdy home baker behind Tasty Pastry Kitchen's counters. My website and YouTube channel are projects combining my passions of sugar, science, and programming.

You can read more about me here.

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