Stabilised whipped cream
Stabilised whipped cream is regular whipped cream with an ingredient added which makes it hold its form far better than regular whipped cream which starts to deflate within 30 minutes. It will stay aerated, fluffy, and won't weep so you can use it to decorate cakes, pipe onto cupcakes and layer on trifles the day before, and it looks perfect the next day. You can also whip it up today and leave it in a piping bag overnight or in a bowl, ready to use tomorrow.There's a handful of common ways to stabilise cream, and the 3 methods I use are in this recipe so choose the one that suits you.1 cup (250ml) whipping cream = 2 cups whipped
Servings: 2 cups
Ingredients
Cream stabiliser powder (handiest):
- 1 cup thickened cream (heavy cream) or whipping cream , fridge cold (Note 1)
- 3 1/4 tsp cream stabiliser powder (I use McKenzie's, Note 2)
Mascarpone method (rich and luscious):
- 1 cup thickened cream (heavy cream) or whipping cream , fridge cold (Note 1)
- 1/3 cup mascarpone , fridge cold (40%+ fat, PLEASE GET A REPUTABLE ONE Note 3)
Gelatine method (handy):
- 3/4 tsp gelatine powder (unflavoured gelatine), I use McKenzie's brand
- 1 tbsp water
- 1 cup thickened cream (heavy cream) or whipping cream , fridge cold (Note 1)
- 1 tbsp extra heavy / thickened cream
Flavouring and sweetness for all methods:
- 1 tsp vanilla extract
- 2 tbsp caster sugar / superfine sugar OR
- 1/2 cup icing sugar / powdered sugar , sifted (for Chantilly Cream - Note 4)
Instructions
Cream stabiliser powder:
- 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!
- Holds its structure for up to 3 days in the fridge.
Mascarpone method:
- 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).
- Holds its structure for up to 3 days in the fridge.
Gelatine method:
- 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.
- Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.
- 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:
- Use immediately as you would regular cream (eg decorating cakes, piping, spreading).
- 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.
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 cream stabiliser, 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. More on it here in my Chantilly Cream recipe.
Make sure it’s fridge cold, else it won’t whip. 2. Cream stabiliser powder - I use McKenzie's cream stabiliser, 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. More on it here in my Chantilly Cream recipe.