Stabilized Whipped Cream (2024)

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Ever seen those bakery-whipped icings and wondered, “How do they stay so perfect and not turn into a melty disaster on that beautiful cake?” Well, I've got the scoop for you: Stabilized Whipped Cream is the secret star!

This might sound a tad fancy or complex, but I promise, it's ridiculously easy to master with just some simple ingredients you've likely got in your kitchen already. And I'm here to dish out all the details.

After culinary school and bouncing between bakery and restaurant gigs, I've learned a thing or two about whipped cream recipes. You know those pre-made whipped toppings from the grocery store, loaded with artificial ingredients? Yeah, we're not about that life. But at one restaurant, I discovered a little secret from the pastry chef that changed everything for me.

Adding a dollop of marshmallow cream to every cup of heavy whipping cream, and opting for powdered sugar (thanks to its small amount of cornstarch) instead of granulated, makes for the best choice for a more stable whipped cream. And why powdered? It prevents any unwanted small lumps and gives a smooth consistency to the whipped cream.

But why opt for stabilized whipped cream over regular whipped cream? Imagine a whipped cream that holds its shape for a long time, perfect for piping on top of cakes, pies, and cupcakes, and a topping for everything from hot chocolate to angel food cake. Regular homemade whipped cream might start losing its oomph after a short while but stabilized whipped cream is like your homemade Cool Whip—only tastier and without a lot of the artificial ingredients.

WHY USE STABILIZED WHIPPED CREAM?

Unfortunately regular homemade whipped cream doesn’t last long. After only a few hours it begins to get watery and starts to deflate.

Stabilized Whipped Cream is like homemade Cool Whip, but so much better! It will last for up to 2-3 days in the refrigerator, so feel free to put it on the list to make ahead!

If you like the bakery-style whipped frosting instead of buttercream, this will be the best choice for your cake. Keep in mind that while stabilized whipped cream is sturdier, it cannot withstand fondant overlayed on top and it is best not to use as a filling between layers.

TIPS FOR MAKING STABILIZED WHIPPED CREAM:

1. Chill Your Tools: For the best results, a cold bowl and whisk attachment are crucial. This simple trick helps air incorporate into the cream whip, turning it from a liquid form to those dreamy peaks faster and making them last longer.
2. Keep It Cold: Start with cold cream, and for an extra easy way to ensure success, keep your mixing bowl in the fridge for a bit before you start.
3. Room Temp Ingredients: When mixing in additional ingredients like vanilla extract or vanilla bean paste, make sure they're at room temperature to avoid shocking the cream.
4. Stabilizing Magic: A teaspoon of gelatin or instant clear gel powder mixed with a little water is your stabilizing agent. Let the gelatin cool before adding it to the cup cream at high speed, ensuring that finished whipped cream doesn't melt away at the first sign of warm temperatures.
5. Flavor It Up: Feel free to add a bit of corn syrup, vanilla extract, or even cream cheese for a cream cheese version that’s a perfect option for more savory desserts. These additional ingredients not only add flavor but also contribute to the stability and consistency of the whipped cream.
6. Storage: Your stabilized whipped cream can live happily in an airtight container in the fridge for 2-3 days, sometimes even a week, making it a great make-ahead option for your favorite desserts.

Whether you’re topping a bowl of cut fruit, a layer cake, or looking for an easy way to add a luxurious touch to your bake pie, stabilized whipped cream is a simple, effective way to achieve that bakery-style look and taste with basic ingredients.

And the best part? You can customize it to suit your taste—add a bit of fresh cream for a lighter touch, or experiment with different methods to find your perfect match.

Whether you're serving it with fresh fruit, angel food cake, or just a good old cup of hot chocolate, this real whipped cream will take your desserts from homemade to “How did you do that?!” in no time. So grab your electric mixer, and let's make some magic!

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Serving Suggestions

Here are a few dishes that are wonderful topped with Stabilized Whipped Cream.

• Key Lime Cheesecake
• Key Lime Pie
• The Best Banana Pudding
• French Silk Chocolate Pie
• Four Layer Dessert

Questions

• Can You Make Stabilized Whipped Cream Ahead of Time? Absolutely, you can whip up some stabilized whipped cream ahead of time! It's actually one of the best tricks for getting ahead in your dessert prep. Because of the little marshmallow creme magic, this superstar whipped cream can hold its shape and stay dreamy and creamy in the fridge for a good 2-3 days. Some folks even say it keeps well for up to a week!Just pop it into an airtight container and store it in the coolest part of your fridge. When you're ready to serve, give it a gentle stir to bring back that perfect consistency, and voilà, it's like you've just whipped it up. This little hack is a total game-changer for making those holiday pies or any dessert that calls for a dollop of deliciousness on top.
• Can You Freeze It? Yes, you can freeze stabilized whipped cream! It's pretty handy for when you've got leftovers or you're super into planning ahead. The trick is to freeze it in dollops on a baking sheet first. Once it's frozen solid, you can transfer the dollops into a freezer bag or an airtight container. This way, you can grab just the amount you need, whenever you need it. When you're ready to use it, let it thaw gently in the fridge. Keep in mind, the texture might be a tad different once it's thawed—still totally delicious, but it might not be quite as fluffy as fresh. It's perfect for topping off desserts, hot cocoa, or a slice of pie.