Another Whip Cream Question - Stabilized

Decorating By singsing Updated 25 Dec 2008 , 8:21pm by Monkess

singsing Posted 23 Dec 2008 , 9:55pm
post #1 of 3

last time I made Stabilized whip cream, the gelletin just clumped up as I poured it in, whipping at the same time. Like as soon as it hit the cold cream it just gelled up.

Does someone have some tips for making this?

2 replies
ceshell Posted 24 Dec 2008 , 9:12am
post #2 of 3

I just use the Wilton piping gel, it's much easier.

Either that or "stabilize" it by simply whipping it properly, rather than adding anything. Here's a great thread on egullet about "naturally" stabilizing your wc: http://forums.egullet.org/index.php?showtopic=69052&hl= --the part about stabilizing it without additives starts about halfway down with a post by W endy D ebord. I tried it the last time I made a cake and it worked great! However I did not test to see how long the wc would last UNrefrigerated; in the fridge it lasted 3 days before beginning to weep.

Also here's a great thread called "whipping cream demo" http://forums.egullet.org/index.php?showtopic=69677 - it has fabulous pictures!

BTW the heavy whipping cream at Trader Joe's (if you live in a TJ's region) is 40% fat.

Credits to K8memphis for directing us CCers to this link thumbs_up.gif.

Monkess Posted 25 Dec 2008 , 8:21pm
post #3 of 3

I gave up trying to stabilize regular whipped cream, but instead use Richs whipped topping, it is absolutely divine...in taste -not too sweet and whips up and holds its shape perfectly.

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