Learn to Make Stabilized Whipped Cream with Chef Gail Sokol!
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- เผยแพร่เมื่อ 11 ก.ค. 2024
- Learn how to properly whip heavy cream and stabilize it! Chef Gail Sokol makes baking fun and easy!
Here's the recipe: chefgailsokol.com/whipped-dess...
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Thank you for the video WITHOUT music playing constantly through it.
I have never liked and subscribed to a channel faster. Thank you, Chef!
Aw I'm so glad to have you as a subscriber! Happy baking!
Thanks so much Chef Gail Sokol you explain it so well. You’re so knowledgeable!💕❤️
Thank you so much!!!
Love the tip with the towel, never thought about that, it’s a keeper.....lol! Love the gelatin idea, thank you Gail!!
I am so happy that you found my tips helpful!
I will try it today.
Thanks for sharing this recipe with us!
Let me know how it comes out!!!
THANK YOU CHEF GAIL. Yours is the best presentation for stabilized whipped cream I’ve seen. No stories, no pitter patter you just got right to it. Your explanations were clear and succinct. I’m SUBSCRIBING.
Thank you so much for your fabulous review! I hope you enjoy my other videos!
Thanks a lot this is the best way I've ever seen. You nailed it ,new subscriber
I'm so glad you found it useful, and thrilled to have you as a subscriber!
I appreciated your great - short to the point tutorial. I am going to use your recipe to make dots in the layer and top for my son's letter birthday cake in a few hours. Thanks so much, Chef Gail from a new subscriber!!!
Wonderful!!! I wish your son a most spectacular birthday!!! Thanks for reaching out!!!
Thank you! This is the best video I've seen and you explain it so well.
Thank you so much!!
Yes it is the better believe me I try many recipes and every time I failed no one explain honestly like her thx I will try it and I am sure I will succeed this time
Thank you Chef for a very detailed instruction. You explained it so well. I wish you were one of my Instructors when I was studying at the Patisserie school.
I am so glad you found the video helpful. I would have loved to have been your instructor in school.
Thanks so much for reaching out!!!
The best video on TH-cam
Aw, thank you so much!!!
What a fantastic tutorial. Thank you. New subscriber!
I'm so glad you found it helpful, and welcome!!!
Amazing
What a fantastic demonstration & brilliant idea for making a super stabilized whipped cream. 👌👌 God bless you Gail.... Lots of love from Pakistan...
I'm so glad you found it helpful!!!
Very helpful thank you
You are welcome!
thank you its perfect video we understand that
Thank you so much!
I always whip my own cream. This summer I did a maple version with a blueberry schlumpf and a version lightened/stabilized by Greek yogurt for a buckle. The dregs left over were still perfectly whipped the next day. Tomorrow it’ll be sweetened with honey for my honey cake. I like mine stiffer than it is “supposed” to be whipped, so don’t tell on me. 😉
Sounds wonderful! I like my whipped cream quite stiff as well! You sound like a whipped cream machine, Laurie!
I had a 5 tier wedding cake with this frosting. It was decorated in a walk in refrigerator.
I have done the same!!! I bet it was GORGEOUS!!!
I made cream puffs last week and my whipped cream loosened up ... everyone said they were yummy but messy!! I wanted better ... 😅 Today I tried your method and they are holding up PEERFECTLY ! Thank You Thank You !! 😀
I am so thrilled that your whipped cream held up!! Thank you for reaching out and letting me know!!!
well explained
Thank you so much!!!
thanks for your class, very good way of explaining, we use powdered whipped cream here, what will be the measurements
Go by how much volume of whipped cream the powder will make and use the same amount of gelatin I recommend in the video. Thanks for reaching out!!!
I have really learned a lot of good tips from your videos. I had a question, in commercial non diary creams they add CMC and xanthum gum as a stabilizer. If we had to use it our cream how to add and how much to added .
I'm thrilled you find my videos useful! I don't have that much experience with non-dairy creams and have never used those add-ins, so unfortunately I can't guide you about that.
Thank you for this useful video, does the whipped cream have to go to the fridge first before piping and using it as frosting or we can use it right after mixing the gelatin
You can use the stabilized whipped cream as soon as it has been made and the gelatin has been mixed in!!!
Thank you very much chef Gail
Your explanation is clear but I want to know,is vanilla extract compulsory or optional. Thank you once again
It is optional, but vanilla gives a lovely flavor to the whipped cream. It will still taste delicious without it!!!
Thank you very much ma I am grateful
So informative! Can i coat a cake with this??
Thank you! You absolutely could!
agar agar will do it as well and better. And your lacto ovo vegetarian friends can eat the stuff. lecithin will also maintain the emulsion.
Can one use fondant accents, pieces to a decorated cake with this stabilized cream? How long at room temperature will the cake /whippedcream last Out. For display of party ? Or must it always stay in fridge until ready to cut and eat?
TIA
You can absolutely use fondant to decorate a cake frosted with whipped cream! It's important to keep things with cream in them refrigerated until you serve them -- they can really only stay at room temperature for less than an hour. I always put the cake back in the refrigerator after everyone is served.
you can make some semlor and stuff like that
How long do i mixing whipping cream and full power or low power please let me know
It really depends on the power of your mixer. Beat the cream on high speed until the mixture thickens . When you hold the beater up the cream should be stiff and quite thick and smooth.
Hi. Will it be the same result if I use Non-dairy whipped cream?
I have only tried whipping heavy cream. I don't know if it will work with non-dairy. I suggest experimenting with one type of non- dairy product to see if it might work.
I'm making a 9x13 lemon lush ice box dessert. Do I double the recipe? THX
@@Patricia922 Double the recipe to get a high amount of topping on your dessert!!! It will be delicious!! You can even scatter the whipped cream eith some lemon zest or candied lemon peel!!!
How long can you store that before using it? Thanks
Thanks for watching! It can be stored in the refrigerator for 2-3 days before using.
How can I make this into chocolate whipped cream? Thank for a wonderful video!
I have another video on how to make chocolate whipped cream! Please see the video (th-cam.com/video/IHHsNiodAh4/w-d-xo.html) on how to do it! Hope you enjoy it, and thanks for reaching out!!!
@@GailSokol I'll check it out now! I really appreciate your response!
@@ascooper10 I am glad I could help. Thanks again for reaching out!!!
@@GailSokol ...can I just add the chocolate powder to this with the stabilizer?
@@zaneblane8160 of course!
Thank you so much I really try hard to stabilised my whipping cream and I failed specially because we are in Egypt have a hot temperature and the buttercream is too heavy tasty for me
Thx and God bless you and can I please send you if I meets any failures
Temperature does make whipping cream a challenge. Let me know if I can answer any questions!!!
@@GailSokol sure thank you so much I appreciate your help 😊
@@amiraadel4676 any time!!!
@@GailSokol big kiss 💋
@@GailSokol would these tricks work to stabilise whipped cream in hotter countries? I want to bake a cake for my froend but I'm afraid it'll melt away since summers are approaching
Thanks Gail. Great video.
Doesn't that splash-guard drive you bananas?
Yes, but it sure beats cleaning up my kitchen from batter and whipped cream splatters!!
Thanks for reaching out!!!
In ur description box u stated you added some cream to the melted gelatin but in the video I didn't see u add cream to the melted gelatin.. pls clarify. 🙏
There are a few ways to soften the gelatin. One is to add it to some of the cold heavy cream and the other is to add some cold water to the heavy cream. Both ways work well!!
I was showing one way in the video and the water in the recipe!!!
Both methods work beautifully!!!
Hi Chef, Can I exclude the Sugar in this recipe? Will it still be stabilized?
You absolutely can!
@@GailSokol Thank you Chef. You are amazing. Your explanations are very clear and easy to understand. I cant wait to make one soon 🥰
Can you please tell me that there is any other thing to replace gelatine
Yes, you can use some melted marshmallows instead of gelatin or you can even add some vanilla yogurt or sour cream to your cream to stabilize it.
Wowww...Is this Agar agar?
Nope! It's just a vegetable based gelatin.
@@GailSokol thanks 😘
Silly question will it work on cool whip?
I have never tried it, but from what I do know about cool whip which is non-dairy, it has other stabilizers in it and should not need to be stabilized with more gelatin.
Can I use a flavored gelatin?
You could try it. I have always used unflavored gelatin, but I can't see why it wouldn't work. Remember your whipped cream will be tinted and the flavor of the gelatin you use may dominate what you are making.
Let me know how it turns out!!!
Can you whip the cream and put it in the fridge and use it the next day
Absolutely! That is what the gelatin does. It stabilizes the cream so you can keep it in the fridge for even a few days!!! Thanks for reaching out!!!
Can this stay stable on a cake without putting it in a freezer
Yes, the gelatin keeps the whipped cream from weeping and going back to its' liquid state. It will last for a day or two, sometimes longer.
It should be stored in the refrigerator not the freezer.
If I make this the night before do I need to whip it again in the morning before I use it or do I just use it
Just use it! That's the glory of stabilized whipped cream!
@@GailSokol thank you
@@GailSokol do t know what I did wrong but it just didn't come to stiff peak so I emptied out n tried again but again not stiff peak but I put it on my cake but it got soft n started weeping so I scraped it off... not sure what I'm doing wrong....
@@lindyannfarrier8463 You should not add the gelatin until it is cool yet still liquidy. And add it to your whipped cream when it has almost reached stiff peaks. Then beat just until gelatin is incorporated.
I have a feeling you are not allowing your melted gelatin to cool down enough. Anything warm will prevent the cream from whipping up to stiff peaks. Don't give up Lindyann!!!
@@GailSokol I mixed my gelatin in cold waster but it didn't solidify so I didn't need to put it in the microwave. But it never got to stiff peaks... will try again
Pls what if I want to add a colour , at what stage do I add the colour..thanks
Add the color before the cream is beaten while it is still a liquid. Incorporate the color well before beating it in the mixer!!!
Thanks for the reply.. grateful.. pls how do I melt the soften( bloomed) gelatin if I don't have microwave. Tnx
Can we please use cream of tartar if we don't have the gelatine
No. Cream of tartar is an acid used to stabilize egg whites for a meringue.
Gelatin is the best to stabilize whipped cream!
Thanks for reaching out!
@@GailSokol thanks!
How many gelatin powder should I use in 1 liters of whipping crem? Please reply
For 1 liter of heavy cream use approximately 1 1/2 teaspoons or about 5 grams powdered gelatin!!!
@@GailSokol but what about the measurements of the water that would be put in the 5 grams of powdered gelatin?
@@no6280 you just need enough cold water to hydrate the gelatin. Use about 2 tablespoons cold water for that amount of gelatin.
That would be equal to 30 mls
@@GailSokol mL?
Can I do this with the canister?
If you have your own canister you can try it. You would need to add the cooled but still fluid gelatin all at once with the cream. Let me know how it comes out. I have never used a canister to do this.
This would not work if you bought a whipped cream in the canister from the store. The whipped cream made with those fizzle out quite quickly and become liquidy.
Let me know how it comes out!
@@GailSokol thank you so much. I sure will let you know.
How to make this with sour cream without whipping cream .. we have powder Chantilly only & sour cream but it is not really sour ?
I have never made whipped cream with just sour cream. You could try some whole milk yogurt that you have strained to remove the whey and try that. The thicker the yogurt the better. Greek yogurt is the best.
Good luck!!!
Chef Gail Sokol my mum usually make it with : sour cream ( we call it creme fraiche ) + she add with it confectioner sugar . Without using gelatin at all . And it looks fluffy and stable and amazing taste •. And sometimes she make it with milk and chantilly powder and mix it without gelatin • and it looks also amazing . ( and for the first way she sometimes add a litlle of chantilly powder with the first one with confectioner sugar and it looks more fluffier and quickly . ( i once made a Nutella dessert mixing it with it and it tasted insanely good .. just by adding some Nutella to my mum style of doing wipped cream and everyone love it) . { thank you so much i will try yours for pipping flowers .. im learning flower piping i just made Italian butter cream and butter cream with milk sugar mixing without egg whites .. and now im trying other types just to find who is best and taste better and more stable for hot weather .. i want my flowers to look realistic and hold } sending love from algeria 🇩🇿 💟 🤗
@@_soul_light8154 What you are making sounds incredibly delicious and light. Creme fraiche is delicious too.
You and your mum must be wonderful bakers and chefs!!!
Thanks so much for reaching out!
Sending love back to you from the USA!!!
Chef Gail Sokol thank you so much 🤍💟❤️💎✨
I am new to baking. I am good with making cakes but the whipped cream is giving me hard time. I’ll be trying this tomorrow
Let me know how it comes out! Best of luck!!!
@@GailSokol I made it last night and used a Russian piping tip and purposely left it out on the table. When I checked this morning it still had the flower shape. It seems really good. Thank you.
In situation where your mix do not have a lid or cover how are you going to cover
You can lightly place a clean kitchen towel over the mixer to prevent splatters of cream.
@@GailSokol thank you very ma
pwede po bang lagyan ng colour.
You can!
So once I frost my cake with cream can't I leave it at room temperature?
You really need to keep your cake in the refrigerator. Whipped cream keeps best when cold.
@@GailSokol Oh!
In that case, can I leave my cake which is frosted with non dairy whipped cream at room temperature?
@@mylife_1001 I would still refrigerate the cake!!
Why are you using 3/4 teaspoon of gelatin and 1 and 1/2 cups of cream I'm referring to your web recipe... Here you are saying it's a half a teaspoon per cup.
Can you please clarify?
Sometimes I vary the amount of gelatin depending on how stabilized I want the cream to be.
Many recipes vary it as well.
Thanks for reaching out!!!
@@GailSokol I used your recipe and it came out great... I've learned something new that's delicious.
@@jmarine79 So glad!!! Thanks for letting me know!!!
which of the two did you use? It seems to me that 1/4 of tsp is very little.
hi chef gail
as Im pure vegetarian cant eat gelatin its against my religion
can you plz tell me stabilize fresh whipp cream without gelatin
highly obelized
thanks
You can add some yogurt or sour cream to your whipped cream and that will stabilize it too!!!
Is it still stable even if i didnt add sugar?
What makes it stable is the gelatin, not the sugar. Sugar sweetens the cream.
Using cream of tartar is a lot easier and faster and it holds up for at least several days and doesn't change the flavor whatsoever.
The gelatin method is for sure the most stable and will hold up the longest. But honestly I can't really picture any scenario where your average home cook would need to decorate something with whipped cream and have it hold up for 4-5 days or more. That seems like something that would be more necessary in something like a commercial bakery setting where you're going to be making tons of product that is going to sit around in display cases until someone purchases them. It's just needless complication and time wasted if what you're putting it on is going to be consumed within a day or two anyway. The gelatin does also noticeably change the texture of the whipped cream in a way I don't personally care for.
Properly executed, gelatin should not change the color OR texture of whipped cream!! And yes, unstabilized whipped cream can weep and become liquidy within several hours. Adding gelatin works nicely! There are other quick ways as well to stabilize whipped cream as you mentioned.
And nobody should be keeping whipped cream for days and days!
Stabilizing whipped cream with cream of tartar can create an acidic tasting cream.
Por qué no pone las cantidades, un vídeo din información de los ingredientes no sirve de nada.
Puedes encontrar la receta tambien en mi sitio web y el video
You should remove the plastic shield because you don't need it. It is getting in the way of what you are trying to show us.
I only use the shield for whipping cream because of how the mixer's speed spews it out of the bowl.
But thanks for the input!