Why does gelatin stabilized whipped cream

I made my cheesecake last week and had some in the fridge for 2 days and it was great. Once I was in a bind looking for a stabilized whipped cream solution, and had no gelatin. The other option I found was cream of tartar. Bad idea! I always have really great luck with cream of tartar as a stabilizer. It will do nothing to stabilize whipped cream.

Does it end up being watery? Do you think I should top it with this instead or does it come out ok the next day using the non-stabilized whipped cream? Even with banana cream pie, I usually wait to do the whipped cream until the day of. I would probably use this method if I were making it a day in advance. Hi , I have tried a few different methods to stabilize whipped cream, including one using gelatin.

But the method I like the best is using cornstarch. Cook it until it just starts to thicken. Then add a little vanilla. I like the texture of this cream much better that the gelatin-stabilized whipped cream, which I find a bit spongy. Probably most would not notice the difference, though.

What a great idea and less expensive than gelatin, plus should be okay for vegetarians. I wonder if it could be done in the microwave, little by little? Gelatin makes it no longer vegetarian. Sad to hear this is what restaurants probably are using. That is true but I have another tip I learned by mistake!

YEP I was making cream puffs and wanted a rum raisin flavor. I used powdered sugar as usual and then to give it a bite I added little rum…like one cap full. I was so surprised when it just stayed and stayed! No animals were hurt in the process hahahah. I am so glad you posted this! I have always wondered how to make it so it is not so runny! Great idea! Thank you for this. Thank you!! Will this work in a CO2 creamer?

And if so, what will the time of use period be? My fear would be getting lumpy since normally I add the gelatin while the beater is running to avoid any clumps of gelatin setting.

But if you give it a shot let me know! I tried it last tuesday with cocoa powder and whipped cream and until now the texture and the taste of the frosting is still the same nothing change. This sounds great. Is there another alternative you can recommend? I could have used this last week! Then I forgot I needed to whip it…and the pie ended up covered in Cool Whip! How long will this hold once outside the fridge?

I want to use this for making cupcakes. But the cupcakes will be outside of frigde for at least 3 hours. Do u think it will start to droop by then? Thanks for the wonderful tip. Hate when whipped cream gets all wilty. Have to tell you a funny story. He was used to having only the stuff from a can. Would stabilized whipped cream be a good option for an icebox cake?

So good to know! Thanks for the tip! Also, have you ever tried whipped ganache? I had never heard of it till one of my YW brought it to Night of Excellence a couple weeks ago.

She used it as frosting and it. It was like chocolate mousse. It held up very well! So good! I would eat it plain any day! This I need to try. Check it out, his name is Bruno Albouze. So excited to be trying this after failure with my runny frosting. But I want to make an ombre smash cake. In the video, you said to add color before the frosting stiffs. Can I split the frosting into 3 batch and fold in coloring to 2 of the batches? Hi Peggy, I'm excited for you. It sounds like it will be a great smash cake!

Yes you can split the frosting into 3 batches and then whisk in the color in each separate bowl. Make sure to split it after the gelatin is added but before the frosting stiffens, when whipped cream gets overwhipped, it breaks apart and its very difficult to bring it all back together again.

I followed your instructions to add sugar to the cream at the start, but after 10 min nothing happened, still runny. I read elsewhere that sugar should be added later after you have soft peaks. Did u add your sugar at the beginning too and it whipped? Hi Mir, There is a video I posted showing the exact process, you can take a look to help guide you.

Yes, I added the sugar in the beginning. In this recipe, we're adding gelatin after soft peaks to help with the stabilization which makes it extra sturdy than if using sugar alone. Make sure you eventually move up the speed to medium-high or even high depending on what kind of unit you're using. Looking for a stabilized whipped cream for cheesecake piping. Will this recipe be stay stable on a cheesecake x days in the fridge? Hi Connie, I think it's best to make it closer to the day of serving.

It will be stable but I think days will be near the tail end for it to look and taste the freshest. It just looks a whole lot fluffier on the first 2 days. When serving for the first time, it will help for it to look its best, afterwards, everybody understands that leftover cake will not look exactly the same as when it was first served.

Hi JJ, There might be a problem at the pouring stage. The gelatin should be runny but not hot. If it's getting a little more viscous and it's poured slowly into the whipped cream, it will not incorporate well and become clumpy. Hope that explanation helps. I made many kinds of cake such as muffins, cupcakes, cookies even biscuits. But I have stopped a birthday cake because I don't know how to make the cream.

So this sturdy whipped cream frosting recipe is very useful for me. I can apply to cook many cakes or combine them with fresh fruits. Yes, this cream is perfect with fresh fruits. I actually made it yesterday for a simple vanilla cake and everyone loved it! It was so easy to put together, I made the cake and cream in under an hour and a half. I hope you'll find many uses for it too. XOXO, mimi. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

It's even freezer friendly! Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning. Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds.

Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture. Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar. Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.

While still beating constantly, pour the liquid gelatin into the cream in a thin stream if the gelatin has thickened again, heat again for a few seconds, just until liquid. Continue beating until soft or stiff peaks form, as desired.

Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge. Heavy cream needs to be very cold to whip properly, so start by making sure that your cream and even your mixing bowl are cold.

Add sugar and other ingredients after the cream has already started to thicken, and don't add too much since this will inhibit the whipping process. For best results, use an electric mixer. Instant Clearjel. Instant Clearjel is a modified food starch made from corn that thickens instantly when it comes into contact with liquid.

Instant clear gel powder imparts no flavor and leaves no granular feeling. Mix 1 teaspoon Instant ClearJel with the sugar 2 Tablespoons and add to the whipping cream 1 cup 2 when the whisk or beaters start to leave trails in the bowl. It is recommended that Instant Clear Jel be thoroughly blended with sugar before it is added to liquids in order to prevent lumping and to insure smoothness.

The presence of sugar acts to control the rate of the hydration of the starch. Instant Clearjel is not readily available but can be purchased from online sources. Cornstarch is an easy way to thicken and stabilize whipped cream. To one cup of heavy cream, add 1 teaspoon cornstarch 3 mixed with the sugar. The cornstarch can leave a slightly gritty texture to the whipped cream and a bit of a starchy taste.

Confectioners or powdered sugar. Replace the granulated sugar with powdered sugar to take advantage of the starch usually cornstarch in the confectioners sugar. Instant pudding mix. Instant pudding, made with modified starches, adds strength, flavor, and sweetener. Additional sugar may or may not be needed. Cream of Tartar.