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#Stabilized whipped cream recipe free

Then add whisked-together powdered sugar and Instant Clearjel while the mixer is on low (ALWAYS whisk your Instant Clearjel with powdered sugar before adding it to your whipped cream-it needs to be thoroughly mixed with a dry ingredient before being added to liquid to avoid clumping).

Stabilized whipped cream with Instant Clearjel is incredibly easy-just whip the heavy cream and pure vanilla (I highly recommend using pure over imitation vanilla) until stiff peaks form. You can easily half, double, or triple this recipe.EZ Gel works great as a substitute (in a 2x ratio) for Instant Clearjel in my Stabilized Whipped Cream, though I recommend sticking to instant clearjel for other recipes.

Whipped cream doubles in volume, so if you want 2 cups of whipped cream, you’ll use 1 cup of heavy whipping cream.

You don’t want it hot when adding it to your bowl.

Make sure to let the melted marshmallow creme cool slightly before mixing it in.

As for the bowl, a stainless steel bowl is the best choice for whipping cream.

Also, make sure your cream is cold and is refrigerated until the moment you’re going to start whipping.

The easiest way to do this? Pop them into the freezer for about 15 minutes before whipping the cream. This will help your whipped cream thicken up quickly and increase in volume.

It’s best to chill your bowl and beaters before getting started.

TIPS FOR MAKING STABILIZED WHIPPED CREAM: Keep in mind that while stabilized whipped cream is sturdier, it cannot withstand fondant overlayed on top. If you like the bakery-style whipped frosting instead of buttercream, this will be the best choice for your cake.

#Stabilized whipped cream recipe free

Stabilized Whipped Cream is like homemade Cool Whip, but so much better! It will last for up to 24 hours in the refrigerator, so feel free to put it on the list to make ahead! After only a few hours it begins to get watery and starts to deflate. Unfortunately regular homemade whipped cream doesn’t last long. The reason I don’t use cornstarch only is that it can leave a gritty mouth feel and texture to the cream. That small amount of cornstarch in the confectioner’s sugar also helps in stabilizing the whipped cream. Not only did he use marshmallow fluff, but he also emphasized to me that it was important to also use confectioner’s sugar instead of granulated sugar.Ĭonfectioner’s sugar (also known as powdered sugar), has a little cornstarch added to it to prevent caking and clumping while stored on the grocery store shelves. He said that he used a heaping tablespoon of marshmallow fluff for every cup of heavy whipping cream that was used in his recipe. This little secret was imparted to me by the head pastry chef at the time.

However, at the restaurant, I learned a very simple trick to using authentic whipped cream that not only tasted delicious, but it looked beautiful topping cakes and desserts. Many years ago, before, during, and after attending culinary school, I worked at various grocery store bakeries, as well as a restaurant, where I used whipped icings often.Īt the bakeries, they used pre-made whipped topping icings that came in buckets, and the ingredients didn’t resemble anything close to something I could make at home. Stabilized Whipped Cream may sound intimidating and difficult, but it’s actually very easy to make at home with your everyday kitchen appliances and utensils, and a few very simple ingredients! Jump to Recipe Looking to make whipped icings like the bakery that don’t turn into a melty mess on your beautiful cake? Stabilized Whipped Cream is your answer!