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Sep 10, 2012 08:21 AM

Trouble with stabilizing whipped cream

i've tried making stabilized whipped cream on 3 occasions with mostly failures. the last attempt was somewhat successful but it was just dumb luck. luckily none of these cakes were very big (cupcakes) and they weren't for a bunch of people.

the first time i made it with dissolved gelatin and all i ended up with was whipped cream with strings of gelatin.

the second attempt was a cornstarch whipped cream and each time it curdled. i would whip not very long and the moment i thought it was coming together i was left with a curdled mess. the last attempt i stopped whipping right before i thought i was coming together and it worked but i felt like it was slightly grainy.

now i'm making a sheet cake for my son's birthday and he wants whipped cream frosting. i would just make regular whipped cream but the cake has to be transported.

does anyone have any tips for making successful stabilized whipped cream?

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  1. corn starch in whipped cream sounds just awful and it sounds like you didn't melt/dissolve the gelatin sufficiently.

    but why not something simple like this?

    1 Reply
    1. re: hotoynoodle

      the gelatin was dissolved sufficiently. cornstarch whipped cream is one of the stabilized whipped cream in Rose Beranbaum's Cake Bible.

    2. I usually use gelatin if I am not feeding vegetarians. I bloom, then fully disolve by zapping it in the microwave for 5 seconds, allow it to cool a bit. I partially whip the cream, then pour in the gelatin while whipping. Remember that the cream is cold, so if you you don't incorporate quickly you will get strings of gelatin.

      I use agar agar for vegetarians.

      Alternatively there are commercial products - like piping gel from Wilton or Dr. Oeker's (sp?) product.

      1. To be honest, I've used the packaged whipped cream stabilizers.
        Also, I've just used confectioner's sugar at a ratio of 5 tablespoons to 1 cup of heavy cream.

        Are you using a stand mixer? or beaters?
        Last few times, I've been using an immersion blender since it's easier to clean.

        3 Replies
        1. re: dave_c

          hand beating only. i just got an immersion for my birthday! i'm so excited. maybe i'll use it. i'm thinking i'm going to have to get a packaged stabilizer. i don't want to waste a ton of whipped cream.

          1. re: trolley

            1) I use a commercial stabalizer: WhipIt. I love it.
            2) be careful not to overbeat or you will get butter
            3) if you do this a lot, try one of those cans that uses the charger cartridge.

            1. re: travelerjjm

              i'll just give in to this Whip it item you all seem to like. no need to drive myself insane here anymore.

        2. I often use R.L.B. 's methods for stabilizing whipped cream with out a problem. I would read carefully and try again.

          3 Replies
          1. re: chefj

            try "gum"<---not the chew kind or buy a product called "better creme"

            1. re: halochef

              I do not need to try anything new the methods I already use work great. But thanks anyway

              1. re: halochef

                Do you mean guar gum, or xanthan gum, or something else?

                My local Whole Foods used to carry one or both of these but they've drastically reduced the size of their bulk spices area and they no longer carry either anymore.

            2. Have you heard of QimiQ? It's only available to foodservice, but if you know someone.....