Help I Don't Have Stablizer For My Whip Cream!!!!!!!

Decorating By sunflowerfreak Updated 27 Jun 2008 , 10:18pm by -K8memphis

sunflowerfreak Posted 27 Jun 2008 , 9:37pm
post #1 of 7

I thought I had stablizer for my whip cream but I can't find it. I am making a cake for tonight and the icing is whip cream. What else can I use?????????????


6 replies
lsawyer Posted 27 Jun 2008 , 9:49pm
post #2 of 7

Add powdered sugar, instead of regular sugar.
There might be another fix using gelatin, but I don't know how to do it.

butterflywings Posted 27 Jun 2008 , 9:50pm
post #3 of 7

piping gel

BARBARAJEAN Posted 27 Jun 2008 , 9:55pm
post #4 of 7

If you have a few marshmallows, melt them and let them cool. Do not put them into the cream hot..... Then add the cooled liquid marshmallows to the cream as it whips. It has enough gelatin in them to stabilize the mixture. That is the only thing I can think of that you might have.

pastrycook Posted 27 Jun 2008 , 9:55pm
post #5 of 7

You can use corn starch, I hope it helps. icon_smile.gif

-K8memphis Posted 27 Jun 2008 , 10:01pm
post #6 of 7

If whipped cream is whipped properly it does not need to be stabilized. That's what the pro pastry chefs convinced me of on egullet. It's true if it's whipped to the right consistency. I haven't used a stabilizer since and it's been fine. You have to whip it enough though. I'll try to find the link brb

-K8memphis Posted 27 Jun 2008 , 10:18pm
post #7 of 7

Discussion starts in post #10. See what you think. And there's other great ideas there too.

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