Stabilised whipped cream is regular whipped cream reinforced to help it stay fluffy for longer without deflating or weeping, making it ideal for making cakes and other desserts ahead of time. I use 3 different methods: gelatine, cream stabiliser powder and mascarpone. Easy and useful!
Stabilised whipped cream is so handy!
Knowing how to make stabilised whipped cream is super handy because you can make desserts ahead of time without worrying about the cream deflating and weeping! While regular whipped cream starts to deflate within 30 minutes of making it, stabilised whipped cream holds its shape for days.
Use stabilised whipped cream as you do regular cream – to top cakes, layer in trifles and pipe on cupcakes ahead of time, or have a bowl of it ready to dollop on the side of your favourite pie.
It has the same fluffy texture and taste as regular whipped cream, and you make it any flavour, colour, or sweetness you like.
It’s particularly handy for higher effort, cream-forward cakes like Black Forest Cake, not only because you can make it the day before and it’s still perfect tomorrow, but also because – leftovers!! No weepy watery creamy – this will look just as perfect in 3 days!
Another benefit is that stabilised whipped cream will not squirt out when you take a bite of cream filled éclairs or apple turnovers. Because, don’t you just hate that!?
How to make stabilised whipped cream
There are quite a few ways to make stabilised whipped cream. Here’s are the 3 ways I do it:
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Cream stabiliser – A store bought flavourless powder that you just add into the cream then whip together. I use McKenzie’s brand, sold in the baking aisle of regular grocery stores (I’m in Australia).
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Mascarpone – An Italian cream with a texture like cream cheese, but it doesn’t have the tang, it tastes like regular cream. It is a wonderful way to make a luxurious stabilised whipped cream. But I have to plan for it as it’s not a fridge staple (also pricier than regular cream). Simple to use – just add with the cream and whip together.
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Gelatine – One I started using recently because of convenience as I always have gelatine in my pantry, but it does take more steps (though not hard!). You need 1 teaspoon of gelatine for 1 1/2 cups of whipping cream. It needs to be bloomed, tempered, then whipped into the cream.
Mascarpone
This is a very thick, rich Italian cream that has a consistency like softened cream cheese (see video for consistency). Once whipped with ordinary cream, the whipped cream is as light and fluffy as usual and it doesn’t alter the flavour or mouthfeel at all.
But because, unlike whipping cream, it is thicker and “sets” in the fridge, it gives the whipped cream more structure. Meaning when you bite into something like an eclair, the cream does not squirt out the other end (as much!). And if you decorate a cake with the whipped cream it won’t weep and deflate overnight, like ordinary whipped cream.
Australians – do NOT use generic home brands (like Woolworths) as I have experienced problems with them in Tiramisu. They are not “authentic” so they break and become runny when stirred so they won’t firm up again once chilled and therefore won’t stabilise the whipped cream. Use good brands such as:
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Any from an Italian deli
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La Casa Formaggio Mascarpone (Woolworths)
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Montefiore Mascarpone Cheese (Coles)
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Formaggio Zanetti (Harris Farms)
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Latteria Sociale Mantova (Harris Farms, pictured below)
Other methods I don’t use
Here are some other methods that I’ve tried that I don’t use:
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Instant pudding mix – I wasn’t a fan of the artificial vanilla flavour this added to the cream.
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Cornflour / cornstarch – I found it adds a slight grainy / powdery texture.
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Cream of tartar – I found this didn’t work as well as the other methods. It worked for a few hours but deflated by the next day.
How to use stabilised whipped cream
Once made, use it now or later as you do regular whipped cream:
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decorating cakes – sandwiching between layers, spreading on the sides and surface and piping on decorations
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piping onto cupcakes, mini cheesecakes
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piping into pastries like eclairs, profiteroles and apple turnovers
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layering on trifles
Once assembled, the cream will hold its shape overnight as long as it’s kept in the fridge, though you need to be mindful of the shelf life of the dessert you’ve piped it into (for example, profiteroles and eclairs soften once filled).
If making ahead to use later:
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Put it straight into a piping bag and keep it in the fridge. Then use for piping on as decorations or onto desserts like pies or individual desserts like chocolate mousse.
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Keep it in a bowl – for scooping and dolloping on things like a slice of warm apple pie, sundaes. IMPORTANT: Do not stir the cream before using, you will “break” it and it will go watery. Just scoop straight from the bowl and dollop!
There you go! Hope you found it useful.
No video at the moment and not enough photos. It was an impromptu post I added when I published Red Velvet Cheesecake which I also published today. I’ll add more later! – Nagi x
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Stabilised whipped cream
Prep: 5 minutes
Total: 5 minutes
Dessert, Sweet
French, Western
Ingredients
Cream stabiliser powder (handiest):
Mascarpone method (rich and luscious):
Flavouring and sweetness for all methods:
Prevent screen from sleeping
Instructions
Cream stabiliser powder:
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Put the cream, cream stabiliser, vanilla, and sugar or icing sugar in a bowl. Beat for 2 minutes on high until soft peaks form (or a little longer if you want stiff peaks). Ready for use!
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Holds its structure for up to 3 days in the fridge.
Mascarpone method:
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Place the cream, mascarpone, and icing sugar or sugar and vanilla in a bowl. Beat until it is the stiffness you are after (1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping).
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Holds its structure for up to 3 days in the fridge.
Gelatine method:
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Place the water in a small bowl and sprinkle the gelatine over. Mix to dissolve then leave for 5 minutes to bloom – it will turn into a rubbery lump.
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Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.
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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 is the stiffness you are after – about 30 seconds for soft peaks, or 1 minute for stiff peaks.
HOW TO USE AND STORE stabilised whipped cream:
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Use immediately as you would regular cream (eg decorating cakes, piping, spreading).
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Keep for use later – immediately transfer into a piping bag or bowl for use the next day. Important: DO NOT STIR before use, it breaks the cream and makes it watery.
Recipe Notes:
1. Cream – You need to use cream labelled heavy or thickened cream, or whipping cream (or a combination of those words!). Low fat cream won’t whip.
Make sure it’s fridge cold, else it won’t whip.
2. Cream stabiliser powder – I use McKenzie’s, found in the baking aisle alongside gelatine. Made with tapioca starch, a relatively new addition to my regular pantry staples!
3. Mascarpone is an Italian cheese/cream that tastes like a rich cream. It has a consistency like softened cream cheese, it’s not pourable. Cheap imitation brands are not real marscapone and will not work, so please be sure to get a reputable brand, not an economical house brand as they are runny (pourable) so won’t work as a thickener to stabilise the cream.
4. Chantilly Cream is the French version of whipped cream which is lightly sweetened with icing sugar (powdered sugar) and flavoured with vanilla. It’s a little glossier and slightly more elegant than regular whipped cream.
Life of Dozer
Cream boy. 🙂
