Stabilized Whipped Cream

Decorating By floral1210 Updated 18 Jul 2009 , 7:19pm by hellie0h

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floral1210 Posted 6 Jul 2009 , 5:18pm
post #1 of 13

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!!

12 replies
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Charmed Posted 6 Jul 2009 , 5:44pm
post #2 of 13

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

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notjustcakes Posted 6 Jul 2009 , 6:56pm
post #3 of 13

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

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floral1210 Posted 7 Jul 2009 , 7:39pm
post #4 of 13

Just bumping to get more responses...Still puzzled

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Rylan Posted 8 Jul 2009 , 3:29am
post #5 of 13

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.

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Rylan Posted 8 Jul 2009 , 3:30am
post #6 of 13

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.

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cjsunshine Posted 11 Jul 2009 , 1:16am
post #7 of 13

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!

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floral1210 Posted 11 Jul 2009 , 6:15pm
post #8 of 13

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

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OhMyGanache Posted 11 Jul 2009 , 6:28pm
post #9 of 13

I avoid the hassle and buy Pastry Pride. icon_smile.gif

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cjsunshine Posted 11 Jul 2009 , 11:21pm
post #10 of 13

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.

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Cake4ever Posted 15 Jul 2009 , 2:06pm
post #11 of 13

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. thumbs_up.gif

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cjsunshine Posted 15 Jul 2009 , 10:45pm
post #12 of 13

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

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hellie0h Posted 18 Jul 2009 , 7:19pm
post #13 of 13

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.

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