Help - How Do I Stabilize Whipped Cream?

Decorating By pnnllj Updated 11 Sep 2009 , 8:34pm by pnnllj

pnnllj Posted 11 Sep 2009 , 7:52pm
post #1 of 5

Hi...I need some quick help!!! I'm in the middle of making a wedding cake for tomorrow, one of the tiers is supposed to have whipped cream filling. It's hot here and the whipped cream keeps getting runny. I seem to remember that you could do something to it to stabilize it but I can't remember what and don't have time to go thru all my books. Can someone please help me?
Thanks a TON!!!

4 replies
prterrell Posted 11 Sep 2009 , 8:02pm
post #2 of 5

Whether or not it is stabilized, it MUST be refrigerated!!!!


Here is one recipe using piping gel as the stabilizing agent:
http://www.wilton.com/recipe/Stabilized-Whipped-Cream-Icing-1

Here is one recipe using gelatin as teh stabilizing agent:
http://www.cooks.com/rec/view/0,1830,159172-255195,00.html

My preferred method is to use Dr. Oetker's Whip-It:
http://www.oetker.us/en/product/baking-aids/baking-ingredients/whip-it

Rylan Posted 11 Sep 2009 , 8:18pm
post #3 of 5

Dissolve a packet of clear unflavored gelatin in 1/4 cup of COLD water, let it soak for a few minutes and then put it on top of your stove (low fire) keep stirring until it is liquidy. Do not make it hot or warm.

You then put it in you semi whipped cream and whip it until thick.

LaBellaFlor Posted 11 Sep 2009 , 8:32pm
post #4 of 5

Don't over whip or it will curdle.

pnnllj Posted 11 Sep 2009 , 8:34pm
post #5 of 5

Thank you all for your help...I love this site!!!

Quote by @%username% on %date%

%body%