Stabilized whipped cream 5 ways
5 easy and fast ways to stabilize heavy whipping cream.
Servings 2 cups
Equipment
- large bowl
- a stand mixer or
- hand mixer
Ingredients
For all methods:
- 1 Cup Heavy whipping cream (240 ml / 8 oz)
- 2 TBSP Powdered sugar
Method 1: Using cream of tartar, dried milk powder, xantham gum and pudding mix
- 1/4 tsp Cream of tartar
- 1 TBSP dried milk powder OR
- 1/4 tsp Xantham gum OR
- 1 TBSP pudding mix
Method 2: Using cornstarch
- 1 tsp Cornstarch
Method 3: Using Gelatin
- 1 tsp Gelatin
- 1 1/2 tsp water
- 1 tsp heavy cream
Instructions
For method one
- In a small bowl, mix together the powdered sugar and your choice of stabilizer.
- Pour the cream into a chilled bowl and add the sugar mixture.
- Whisk on high speed until a stiff peak is formed.
For method 2: cornstarch
- In a medium saucepan, mix the cornstarch with the sugar then drizzle 1/3 of the cream.
- Cook over medium heat while stirring until thickened. Remove from heat.
- Mix in the remaining cream and place in the refrigerator to completely cool.
- Pour the mixture into a chilled bowl and whisk until stiff peak forms.
- Method 3: Gelatin
- Mix the gelating and water in a small microwave-safe bowl and allow the gelating to bloom.
- Warm the gelatin in the microwave for 8 seconds then drizzle in 1 tsp of cream.
- Whisk the one cup of cream at high speed, until it reaches a soft peak.
- Drizzle in the gelating mixture and whisk on high until a stiff peak is formed.