Stabilized Whipped Cream
October 8, 2013
Yes, that's whipped cream on those cupcakes - that is not frosting. And that whipped cream will look just as nice the next day and the day after that. How? Because it's stabilized whipped cream and if you've ever wondered how professional bakers get whipped cream desserts to look nice for so long, you will want to read this post.
There are several methods to stabilize whipped cream. The method I'm showing you here uses a little bit of gelatin that has been bloomed by warming it up. It's a very simple way to do it and, unlike some other methods, doesn't alter the taste of the whipped cream.
The whipped cream really firms up and you can actually pipe it and it won't sag or weep. I used my trusty Wilton 1M piping tip to do the roses on top of the cupcakes. Sometimes you want to put whipped cream on desserts ahead of time and still have them look nice by the time you serve them. This technique does the trick.
Stabilized Whipped Cream
for a printed recipe click here
Ingredients:
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 1/4 cup confectioner's sugar
Instructions:
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the confectioner's sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
Makes about 2 cups of whipped cream.
recipe from Wilton
Reader Comments (76)
I have to drive a cake 2 hours from my house. I wanted to frost it as well as decorate it as it is for a baby shower. Will the topping of this cake last in the trunk of the car if it surrounded by ice packs? For example, ice pack on either side as well as on top of the box. Thank you so much.
From The Italian Dish:
Robin: Boy, I have no idea about that. I would think that if you put the cake in a big cooler and kept it cold, it would just be the same as having it in the fridge and it should be okay. But I just don't know for sure. You would really need to cake the cake stable for the ride.
Just wanted to share that my husband will build a box that can be lined with plastic and filled with ice. the cake will sit on top of the ice (not directly) and then be covered with an over sized cover so it serves the purpose as an insulator. It will infact sit in the back seat. I will let you know how it works out.
I had trouble with this recipe and I'm not sure why. I followed everything correctly and initially when I added the gelatin to the whipped cream after it cooled down, it was fine and smooth. Then after keeping it in the fridge for a while before using it, it had substantial gelatin chunks in it that were pretty unpleasant. I did use Knox, but could it have been because the gelatin pack was very old?
Tried it with the same amount of agar powder and water. The agar dissolved but didn't start to gel at all until I heated it and then it formed a paste as I stirred. Let it cool a bit, then stirred in some of the liquid cream so that the agar would disperse more evenly when I added it to the rest. Worked beautifully. I whipped up a whole pint, and didn't use it all the first day. Two days later in the fridge, the whipped cream was still holding its shape in the storage container.
Finally!! Thanks Elaine, it seems you read my mind... Could have used this method for the key lime pies I made recently although you can be sure I will use your recipe next time! Thanks again.
This simple recipe is incredible! It was really easy and manageable, even for a very inexperienced baker like me! I'm not a fan of buttercream icing and this was exactly what I was looking for. Definitely takes the cake!
Using this method ruined my frosting. I did it exactly as it says so I'm not sure what I did wrong, but if I ruined it without realizing how, that could happen to anyone so I suggest doing this method for the first time with something that doesn't matter, for like a test. Not on the morning of a party that you're making frosting for when you don't have any more time to go to the store to get more ingredients!
My 101yr old grandmother has always used Cream of Tartar to stabilize whipped cream....just a pinch usually does it. (She also uses it to soak and whiten handkerchiefs.)
How long will it last? Can yoyou make it before the day of a special occasion? Please reply. Thanks! ^_^
Brilliant! Have used your gelatin method numerous times now and it has never failed. Following your instructions, I have NEVER found a single gelatin strand in the whipped cream. My family does not like regular sweet icing so now all birthday cakes are iced using your method. Finally an icing that tastes light and fresh.
wow the best recipe and food. Looks that beautiful cream on top the cake its so cute like a white rose. maybe i will try with the red rose :) thank you.xoxo
I used this whipped cream recipe for my daughter's 2nd bday cupcakes. It was a hit. I had enough cupcakes that some people were asking for another. I also used food coloring to create a blue hue. Just used 3 drops and it didn't alter the flavor or anything.
I used your version for a Strawberry Shortcake. It held up wonderfully, however, after whipping the sugar and cream the volume was more and lessened when I added the gelatin. I used a whole quart o heavy cream and my yield was about 6 cups +/-. Had just enough to cover the cake, but not enough to put any type of designs. Suggestion as to what went wrong.
Can you use this one a cake under fondant??
I have used this method to stabilize whipped cream for years- it works wonderfully!
But you must follow the recipe exactly and use a SLOW speed when adding the gelatine or you will run the risk of getting gelatin strands in your cream.
LOVE your blog, thanks so much !
Just used this recipe for a birthday cake. I added a tsp. of coffee extract. It is delicious. I had no problem with the recipe except I ended up making two batches to frost a two-layer nine inch cake. I'm eager to see how it holds up.
Cannot WAIT to try this! I made a Lemon Mousse topping for a cheese cake yesterday. Topped the cheese cake with some lemon curd I had made (Meyer Lemons) and then made the Lemon Mousse by folding about a cup of the leftover lemon curd into freshly made whipped cream. I topped the entire cheesecake off with the Lemon Mousse and let it refrigerate for 8 or so hours. It was pretty much raved over, but I wanted more stabilization to the Mousse. Will definitely give this a try. I also made a fresh blueberry sauce and used that to ladle over each serving of the cake. Something about the blueberries and the light lemon taste....really nice combination. Hope this stabilized whipped cream takes the recipe to the next level. Thank you for posting this!
Can this be used on a ice cream cake?
I absolutely LOVE your blog!!!
It is totally unclear how much you are using of everything. Are you using Japanese cups, Canadian cups, Imperial cups, or US legal or US custom cups?
While you clearly and concisely describe every step, it's a shame that you lower the quality of your recipe(s) like this. You might consider using metric units.
Thanks, Elaine. I love whipped cream.
For those looking for fruit flavored and colored whipped cream, I tried a tip from Stella Parks (Bravetart) and ground up and then strained freeze dried fruit (raspberries have a TON of seeds!) and added to the cream. It gave a nice taste and color, and helped the cream keep. I was very pleased with it. Freeze dried fruit has gotten easier to find. I have tried raspberry and strawberry, and next on my list is peach. I used one package from Trader Joe's to one pint of cream; I think Stella Parks used more, but mine set up fine with that quantity.
This will save the desert I am making for 20 people - did not know how I was going to decorate with whipped cream in advance and wanted to avoid frosting. Thank you for sharing. I love this blog!
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