I had a problem this weekend making the stabilized whipped cream for the first time. Everything seemed to be going well until I added the piping gel. The mixture then lost its "oomph", began to currdle, and became a grainy looking mess which seemed to disintigrate by the moment. I wanted it for a strawberry cake I made, and ended up having to make buttercream at the last minute. Has anyone had that problem before? I used piping gel that I made myself. Could that have had anything to do with it? I'd like to get some feedback before I try it again. Thanks for your responses!!

that is strange actually piping gel can be used to stabilize whipping cream(heavy cream)...because it has gelatin as an ingredient...anyone know why?

I use unflavored gelatin dissolved in about a Tablespoon of hot water.....when the cream is at soft peaks (with the mixer running), I slowly add the gelatin mixture and whip until stiff peaks...Never once has this failed me....I have not used the piping gel

Just bumping to get more responses...Still puzzled

I dissolve unflavored gelatin in COLD water. After a few minutes, I put in in the stove with low fire and whisk it up until it is dissolved--making sure the mixture doesn't get hot/warm. I then pour it to the lightly whipped cream (heavy whipping cream) and whip.

I dissolve unflavored gelatin in COLD water. After a few minutes, I put in in the stove with low fire and whisk it up until it is dissolved--making sure the mixture doesn't get hot/warm. I then pour it to the lightly whipped cream (heavy whipping cream) and whip.

I've used both dissolved gelatin and piping gel. I would say that the dissolved gelatin works pretty well. I haven't had a problem with the piping gel, but I do know that if the cream has been whipped too long already, that it will curdle and become butter after awhile. KitchenKrafts sells a stabilizing ingredient for whipped cream. Hope this helps!

Thanks for the ideas. I'll just have to try another method, since this one didn't seem to be good for me.

I avoid the hassle and buy Pastry Pride.

I used to be a cake decorator at Walmart, and then for Safeway. I can't remember which one used that brand, but the reason I don't use a pre-made whipped frosting like that, is the chemical factor. When I used it at the store, it tasted okay at first, but then it would leave an aftertaste that was very chemical. I must say,though, that it made really easy flowers. the roses were super easy to make.

If you are looking for a great whipped cream type icing, try the Whimsical Bakehouse - House Buttercream. It's super soft and tastes great. It is what I make for people who don't like the heaviness of regular BC. It's fun to make because it grows in the mixer.

I think I'll at least look that up. I am willing to try new things.

For consistent results, the only stabilizer I use is Dr. Oetker Whipit. I buy my packets at Meijer Grocery, located in the international foods aisle.