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How to Make Stabilized Whipped Cream – Recipes more…

How to Make Stabilized Whipped Cream with Recipes

Posted by Warren

How to save whipped cream.

stabilized whipped cream on pie

Can cornstarch be over cooked? Yes

What temperature does it thicken? 212° F

Does cornstarch have a taste? No, for most

My Whipped Cream Test

If you wanted to top your pie with whipped cream and have it look pretty hours later, what should you do? When researching the solution, I actually got confused. So I experimented with some whipped cream solutions and documented what happen as time past.

Two methods to stabilize whipped cream are:

Add powder sugar.
One used gelatin.

I also wanted to know what I could get away with adding liquid or dry flavorings to the whipped cream and what impacts it caused on the whipped cream stability.

Here I used coco powder for the dry flavoring and caramel sauce for the wet.
Okay, these should give a fairly good idea on how far I could go with whipped cream

Use a chilled glass bowl
to make whipped cream

Here I used coco powder for the dry flavoring and caramel sauce for the wet.

Okay, these should give a fairly good idea on how far I could go with whipped cream.

Adding Flavors to Your Whipped Cream

One used a flavoring of caramel

One chocolate was added to the whipped cream.

Whipped cream Stabilizers

The most common solution uses just powdered sugar or confectioners. Now the question, does it offer enough stability to maintain its form and texture hours or days later?

One used gelatin.

One used a flavoring of caramel.

One chocolate was added to the whipped cream.

The outcome was not what I expected. However, this test did benefit me, and now you on how to handle pies topped with whipping cream.

Here are conditions: Mixed each batch and at the same time. I then sealed them in an airtight container and refrigerate it for days and checked on them inspecting the appearance and the composer of the whipped cream.
Whipping cream does take some experience. If you watch cooking shows like ‘Sweet Genuis’ or’Cupcake Wars’ you know that if you over whip your cream, it will curdle or change to butter. The judges on these shows always distaste those bakers.

So whipping you cream be very careful over whipping. If you don’t whip it enough the cream can’t be piped, neither will it hold its form. This can be avoided by checking the cream frequently while whipping. When whipping look for the cream to leave trails behind the beater. Once these trails are forming stop the beater and left it out of the cream. If the peaks don’t stand up keep beating. Once the cream starts to peak, just beat it for 5 to 10 seconds longer and STOP. If go beyond this, you are over beating your cream.

Whipped cream alone, thickening and sugar, add vanilla extract, whip until peaks.

Soften gelatin in warm water, transfer gelatin to cold bowl, add to whipping cream after sugar, add vanilla.
Add cocoa powder after sugar, it tends to make the cream grainy, and somewhat dry.

Caramel flattened the whip cream and took more beating and cream to develop peaks.