Stabilised Whipped Cream
Make fluffy whipped cream that holds its shape with cream stabiliser powder, mascarpone or gelatine. Each method makes about 2 cups.
By Cookin' KitchenUpdated
- Prep: 5 minutes
- Makes: 2 cups
Recipe
Stabilised Whipped Cream
Make fluffy whipped cream that holds its shape with cream stabiliser powder, mascarpone or gelatine. Each method makes about 2 cups.
Cookin' · https://cookin.club/recipes/stabilised-whipped-cream
- Prep
- 5 minutes
- Makes
- 2 cups
Ingredients
For 2 cups
Cream stabiliser powder method
Mascarpone method
Gelatine method
Flavouring and sweetener for all methods
Instructions
Cream stabiliser powder method
Step 1: Put the cream, cream stabiliser, vanilla and sugar or icing sugar in a bowl. Beat on high for 2 minutes, until soft peaks form. Beat a little longer if you want stiff peaks. The cream is ready to use.
Step 2: The cream holds its structure for up to 3 days in the fridge.
Mascarpone method
Step 3: Place the cream, mascarpone, icing sugar or sugar, and vanilla in a bowl. Beat until it reaches the consistency you want: about 1 1/2 minutes for soft peaks, which form dollops, or 2 minutes for stiff peaks suitable for piping.
Step 4: The cream holds its structure for up to 3 days in the fridge.
Gelatine method
Step 5: Place the water in a small bowl and sprinkle the gelatine over it. Mix to dissolve, then leave for 5 minutes to bloom; it will turn into a rubbery lump.
Step 6: Microwave for 10 to 15 seconds to melt the gelatine. Stir in 1 tablespoon of cream to cool it down.
Step 7: Put the cream, vanilla and sugar or icing sugar in a bowl. Beat for 1 minute, until quite foamy, then add the gelatine liquid. Keep beating until it reaches the consistency you want: about 30 seconds for soft peaks or 1 minute for stiff peaks.
How to use and store
Step 8: Use immediately as you would regular cream, for decorating cakes, piping or spreading.
Step 9: To use later, immediately transfer the cream into a piping bag or bowl for use the next day. Do not stir it before use; stirring breaks the cream and makes it watery.
Notes
For dolloping, refrigerate the whipped cream in an airtight container. For piping, fill piping bags, remove excess air, secure the ends and refrigerate. Stabilised whipped cream keeps for 2 to 3 days in the fridge.
For a lightly sweetened Chantilly-style cream, use sifted icing sugar and vanilla. The mascarpone method calls for mascarpone with at least 40% fat; choose a reputable product.
About this recipe
Stabilised whipped cream holds its shape longer than regular whipped cream, making it handy for topping cakes, piping onto cupcakes or preparing desserts ahead. Choose from three methods: cream stabiliser powder, mascarpone or gelatine.
Each method makes about 2 cups of whipped cream from 1 cup of cream. Use it to top cakes, fill éclairs and turnovers, or pipe onto cheesecakes.
Use fridge-cold heavy cream, thickened cream or whipping cream. Low-fat cream will not whip.
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