How to Prevent Whipped Cream from Deflating- Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 8 ก.ค. 2024
- Ever make fresh whipped cream and have it weep liquid and eventually lose the air that's been whipped into it? Thomas Joseph shares his technique for achieving a stabilized whipped topping, and if well covered, will keep for up to 24 hours.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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"nice, stable, and weep-free" can this also apply to my life
LOL
Just add gelatin.
Lol
How
Eat gummies, it helps with everything except for the stability 😂
2 cups heavy whipping cream
3 tbsp granulated sugar
1/2 tsp gelatin
1 tbsp cold water
Vanilla essence
Safeeya B. Thank you
Thanks!!
Thanks for the recipe. I’ll have forgotten it in a minute if not for this. 👍🏼
Thank you
For several years, I’ve simply added 2 level tsp of white chocolate instant pudding mix to one cup of whipping cream; then whip almost to soft peaks, scraping bowl at least once. Then add vanilla and sugar and beat briefly - 30 seconds. It works perfectly and stands up so well in the fridge for up to a week.
ALWAYS make whipped cream from scratch. What always worked well for me is adding 1 TBS of INSTANT vanilla pudding to each cup of whipping cream at the start of the whipping process. I tried the gelatin before and the whipped cream formed a slight skin the following day. My usual recipe is 3 cups of whipping cream, 3 TBS of instant vanilla pudding and one heaping tablespoon of powder sugar. The metal mixing bowl and whisk attachment were chilled in the freezer for at least an hour. The end result consistently yields a nice bowl of stiff whipped cream. Tried a lot of different heavy whipping cream brands and the organic brand from CostCo always worked out best.
Yay so I don't have to find and mess with gelatin? Does the pudding affect the whip cream taste? I also seen where you you can use cream cheese to make a cream cheese frosting and to stabilize it.
T M i do the same, works the best
Tfs
I thought about the jello mix or the pudding mixes but I'm glad you actually used it. Thanks for the share :)
I can used custard pudding powder plz ?
I usually use pudding mix (often does have gelatin in it, but no potential for nasty smells and it adds extra flavor) or powdered milk! I decorate cakes for a living and we use whipped cream and I add powdered milk to keep it stable.
How much pudding or powered milk do you use
You're a great teacher and presenter, Thomas. I feel confident I can keep my cream firm now.
Today I made a Black Forest Cake for my husband's birthday and I am so glad I found this tip! It was the best part of the cake, perfect whipped cream with just the right amount of sugar. Thank you so much! Great video! You're the best!!!
I tried it. What a big difference! Thank you.
I just love the way he explains
Thank you so much Thomas Joseph, I was hoping to find a stabilizer for whipped cream without adding so much sugar. You are a wonderful instructor, love your show. ❤🤗
I've been using this for years! It really works!
Thank you for the instruction video - you're an excellent teacher. I've learned a lot from watching your video's, such as this one. Specifically, the "WHY" food preparation is done in a certain way.
Thanks for this awesome tip. I've had one too many incidents of weeping whipping cream. Now I'm sorted for good. Gracious 👏👏👏
Thomas, you are the best .. very clear and understanding.. thank you..
You are the best so far -finally found you!! Thank you for the clear demonstration, it's all clear now. I will try yours!
I done. First time my whiiping cream have fluffy texture. Thanks guys. I'm learning a lot.
"it's nice... and delicious"... omg, he is amazing!!!
The explaination is very clear!!!
I am searching for this tip to make stabilized chantilly cream but this one is my favorite.
Thank you
This is very helpful! I love having fresh, whipped cream with my summer-time desserts!
Just tested it adding 1/2 cup of cocoa powder for my Black Forest cake. It worked marvelously!!! Thanks, Thomas!!!
When making a whipped cream frosting i always add 8oz of mascarpone cheese. Works great in giving more stability and structure to the cream and holds up great
YES this is my favorite frosting cuz its so stable, i used it for a three tiered cake and everything held up fine
how about adding cream cheese？is it the same？
Yanwen Yu cream cheese will make more stable too, but cream cheese is a bit sour while mascarpone has no sour taste at all.
what is the ratio ? the cream & mascarpone?
@@jacquie356 do u think it could hold up overnight like for cupcakes
Excellent presentation. Thank you.
Enjoy his videos. I’ve learn so much!
This is wonderful! My husband likes whipped cream on pies but always used Reddi Whip but this is so much better, as we know only thing added is the gelatin, flavoring and a little sugar. Thanks for this. I used on Thanksgiving and today for the pumpkin pies.😀😀😀
Ah dont we just love tom 💓😍, very helpful
As always, guys, thank you for the video!
I just made one today and it’s perfect👌 thank you for sharing your tip😊
Thank you Thomas very clear understanding can't wait to try!!!
Thomas, glad to see you back and thanks for demystifying whipped cream. It is something we have struggled with in our home. My mom always swore by using copper bowls (or was that meringue?).
After watching so many videos on whipping cream, my satisfactory search completes here. Thanks!
I love that tip and will try it when making whip cream from scratch. Thanks for sharing this tip with us all.
I like the way you describe all the process
Thomas, you are my favorite. You are so clear and precise!
Yeah, exactly!
And precious!
Mine too:)
Amen!
I know right , heck from the non cooks to the been cooking since birth types , this recipe and awesome detailed instructional demonstration , there's no way to get it wrong !!! Awesome .. Thank You Thomas Joseph
This approach leads to a silky, fluffy Chantilly cream. Thanks! My new go to cream recipe.
Thanks Thomas always great things to learn you’re a great teacher thank you
Thank you for sharing the tip.
Chance upon your video and absolutely love it! You are so clear in your instructions, you have tried many methods and shared the best; saves me time and possible failures (with diff methods) Thank you and Well done! ^^
You are a good teacher
Thank you
This is so helpful. Next time I make it will include gelatin. All your tips are great!
As a beginner, I learned a lot from this channel thank you 🙇 😉
Thanks 2your video. You've answered my Q abt using corn starch as an alternative... I'll use gelatin more often now to stabilize my whipped cream.
Always love your videos. Very informative. Thank you!
Thank you very much! I appreciate the tip. Will buy some gelatin tomorrow to help with the whipped cream for my key lime pie!
Thank you so very much. the technique is awesome
Very well done. Will try
Superb, thank you 🤩🤩😍u r a great chef sir 😍😇 God bless you😇
Love the powdered gelatin tip! Will never EVER buy the can whipped cream again! Adding vanilla and sugar makes the flavor so yummy, but not too sweet! I watch this video EVERY TIME I make my whipped cream, just to make sure I don't skip a step. ❤
Thanks so much
Thank you. It worked perfectly for a cake i made.
thats great n simple tip .. thanks for sharing wid us
tomorow m going to bake cake , so i ll try this method ,i found it at right time,😊
Thank you for sharing. I tried and worked well for me.
I used to use this method but after a little experimentation I now add the gelatin directly to the cream at the beginning of the whipping process. It has always worked beautifully and the cream isn't watered down at all.
what is the ratio to the cream and is it has any smell afterward at all? Thank you
How long can you keep the whipped cream with gelatin ? Do they go bad after a while?
How early in the process do you add it? And are your melting before you put it in or just directly with the powder?
Hi Vanessa, I have made a video to show you exactly what I do to make stabilized whipped cream. Please consider subscribing! Thanks, Nina. th-cam.com/video/se59pDEztG0/w-d-xo.html
What can i use in place of gelatin...?? Can i use agar agar powder??
Superb ur receipes and tricks are the best
Nice explanation! I really love it. Thx Coach ! U are the best !
Great tips, appreciate you.
Hi Thomas I just want to say I love how you explain thing. You are a great teacher.God bless you.
I have known about using the gelatin for a long time . I put it into the cream without dissolving it and it worked just fine.
Oh I loved that tips and it worked so well 😊 Thanks for sharing 👍
LOVE YOUR VIDEOS AND TIPS.
I’m so happy to have tried this recipe. It’s really perfect ! Thank you
Thank you 😊
I loved you.Almost of your recipe i alreadt tried and it worked.Thank you sooo much! :)
Enjoyed your tutorial video. Will try your recipe. Thank you very much.
Another great tip, thanks Thomas!
It's very useful tips for me
Thank you for your tips and tricks, appreciate the attention and care! Love your show and you've helped improved my cooking. Would you be able to do a show on how to make different versions of hot chocolate - the rich European version vs the American version; cocoa vs melted chocolate. I Love hot chocolate, and had the most delicious rich and thick hot chocolate in while traveling through Europe one winter. Would love to learn how to make it.
Yes u are right making some tomorrow Know I know how to make it thank you good job
Thank you so much
very helpful indeed
Thanks for this rasapi
Excellent. Very good. I prefer to use Mascapone in recipes instead of cream cheese with this method help do the same as stabilise the soft mascapone cheese. Many thanks DONNA
This was so helpful!!!
This works really well. It's much better than reddi whip and more natural ingredients. It's so easy once you remember to chill your bowl and beaters.
This is really helpful..thank you
Thank you! Very helpful!
Great info sir. Thank you.
Awesome. I will try it on my coconut cream pie I just made.
Many thanks for this
Love this guy!
That looks really helpful 💜
Thank you
Thanks for shareing
wow! your great thank you for the step by step INSTRUCTIONS LOVE IT !!!!
wow,guys,I tried whipping some powdered milk,water and gelatin together. The outcome was amazing
Okay. We love you Thomas
That's what did , I turned it into sweet butter. Thanks for the tip
Thank you very much for this video.
Just what I needed
So helpful!
Thanks. I will try this
Thanks for the tip on stabilized whip cream.
Thank you Thomas gud job
Thank you!! I will be making this recipe to frost cupcakes :)
thanks a lot for your great tip.
Thx alot. Really enjoy the video
2020 Viewer! Well explained! Thank you so much!
I sprinkle some pinapple or lemon jello on my whipping cream and it works amazing
OMG amazing video, Thanks!!!!
Really helpful
Thanks your tips!!!!!
Thanks for sharing..