Have you ever wondered how pro bakers manage to create stabilized whipped cream frosting that actually stands up to prolonged refrigeration and make-ahead environment stresses? Recipe contributor Liz Marek says it’s not really magic…
My mom always added a teaspoon of Cream of Tartar to her whipped cream if she was making a dish that wouldn’t be served until sometime later – such as a dessert that was destined for a party or family dinner at someone else’s house…
More than one way…
But pro bakers know there’s more than one way to stabilize whipped cream. In fact, Marek shares 5 techniques she says can be used in different circumstances when you have to meet different challenges.
The star of the show
Marek shares her wisdom part and parcel of her recipe for classic, gelatin-stabilized whipped cream frosting. This is the official way pro bakers ensure that their whipped cream creations stand up to shelf time and make-ahead challenges.
All you need is whipping cream, icing sugar, vanilla, a teaspoon of unflavoured gelatin powder and some cold water to ‘bloom’ it in. Like yeast. you usually have to bloom gelatin by dissolving it in cold water before adding it to a recipe. With yeast, the little dried bacteria are awakened by warm water and ready to do their thing. Gelatin is a very different different substance which needs to absorb water to do its thing.
What you do
Quoting Marek, word for invaluable word:
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Bloom the gelatin. In a small bowl, mix the 1½ tablespoons of cold water with 1 teaspoon of heavy cream. Sprinkle the gelatin over the top and let bloom for 5 minutes.
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Melt the gelatin. Microwave the bloomed gelatin for 5 seconds. If granules remain, microwave another 3 seconds. It won’t look clear because of the added cream, but it should be smooth, pourable, and free of granules.
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Whip the cream to soft peaks. In a cold mixing bowl, whip the 12 oz of cold heavy cream on medium speed for about 15 seconds, until foamy. Add the powdered sugar and vanilla and continue whipping on medium until you reach very soft peaks (the cream barely holds its shape).
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Drizzle in the gelatin. With the mixer running on low, drizzle in the gelatin mixture. Continue whipping on medium until the peaks are firm and hold their shape. Don’t over-mix; firm peaks come quickly once the gelatin is in.
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Use immediately. Pipe it onto your cake or dessert right away. Once piped and chilled, it holds for up to three days in the fridge or up to two hours at room temperature.
Other ways…
Marek also – thoughtfully – provides recipes for 4 alternate ways to stabilize whipped cream with other common pantry staples: Instant Pudding mix, Corn Starch, Cream of Tartar and dry milk powder. Each produces a slightly different texture and flavour, and lends itself to specific applications dictated by the character of the recipe you want to use it in.
My take
Marek says stabilized whipped cream is probably the most-requested recipe folks ask her for. And I can second her assertion. Maybe now we’ll get fewer inquiries… But if the onslaught persists, I can now just share the link to this post!
~ Maggie J.