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.
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.
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
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
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 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.
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
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. ❤
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.
I've had good results from beating heavy cream until stiff peaks form. The stiff cream keeps its loft and weeps minimally. I use a little granulated sugar and vanilla for sweetness and flavor but not too much. It keeps well in a separate container and lasts 2-3 days. I don't think it would behave the same as frosting, I have used the gelatin method when I have used whipped cream to frost a cake that wasn't going to be eaten - and finished - immediately. But if you want to have whipped cream on hand for topping (or for your coffee - heavenly!) Beating until stiff peaks form and keeping it stored in the fridge in an airtight container works great. Just be careful when beating not to beat it into butter! P.S. The best way to learn is to make mistakes! Whipped cream that's been beaten into butter can be used as butter. Once you've learned the signs you'll know when to stop.
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 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.😀😀😀
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?).
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 made trifle for Christmas and wanted to pipe on the whipped cream instead of just spreading it on which i usually do, so piped it on but was so sad for it deflated and looked a mess, still tasted good though. Thank you for the tip, I'll know what to do next Christmas.
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.
Just made a cake from another kitchen conundrums video and came here for the frosting!! Thank you soo much for the series its making me feel more confident and bake more for special occasions
I just put the beaters and whipped cream milk in the freezer for about 5 min to 10 min. Then whip the milk with vanilla extract and powdered sugar to stiff peaks. They stay stabilized pretty good.
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! ^^
How do you calculate how much gelatine you need for the amount of cream you have? Is it safe to assume that this 1 tsp decrease as the amount of cream decreases as well?
I use 1 small box of " Pudding and Pie Filling,Vanilla" , for 2 cups heavy wipping cream, and it works perfect, and it is very stable for cup cakes, cakes,pies.
Thank you Thomas for sharing this helpful information,I will give it a go, would you use the same method if you want to stabilize cream cheese here in Ireland you cannot get block Philadelphia cheese anymore, the tub contents not good for frosting a can, I would be greatful for yr help greetings from dublin ireland Patricia 🇮🇪
Not sure about in the US but here in Australia we have 'thickened cream' which has added stabilisers (usually xanthum gum or gelatin) so it'll whip up perfectly and stay like that even in our relentless summer heat.
Most heavy whipping cream in grocery stores has some carrageenan in it. I think this is a case where the cheaper, less traditional product (though even the Land O' Lakes brand uses it, I think) works better for the purpose.
It depends on the brands usually, in my country you have one for filling and one for covering. If you want the whip not deflated just use the one brand made for covering cake, and if you done just put it in the freezer or chiller, I prefer freezer; it can last 1 week or more?
Fantastic. Gonna try the Gelatin tonight, for my midnight bake-a-thon, Strawberry 🍓 shortcake Cupcakes 🧁. ...I DO wonder if I could then freeze them? Not too crazy about COOL WHIP; real cream is so much tastier & the texture is nicer.
OMG.. thank you so much for this!!! Deflated whipped cream had always been big annoyance of mine when I make desserts for parties, I kid you not. First world problem, I know. But whatev.
Last night i made whipped cream with this measurement - 1 cup heavy cream and 1 cup powdered sugar. When I am done whipping it, it turned out nice and light and fluffy. Then i kept the bowl in the fridge until i use it which is an hour later. When i took the bowl out of the fridge i found the cream has completely deflated and became runny. So i whipped it again for a while but it didn't go back to becoming light and fluffy. On the other hand - I again made some whipped cream only with the heavy cream, no sugar / sweetner. And it turned out even more airy fluffy and light. I used it for piping rossets. It was extremely stable. Infact mistakenly i left the bowl of that whipped cream out of the fridge over night and next day morning found that the cream is as light and fluffy and stable as it was last night. I feel this entire thing is due to the sugar i added in my first batch. HOW can i have nice and light whipped cream for longer time inspite of adding enough sugar to it ?
A vegetarian alternative that *will* work is instant pudding power, if it's the kind that doesn't require cooking. The key is using modified starch that works at room temperature and does t require cooking.
If you eat a vegetarian or vegan diet, using about 1/4 tsp of xanthum gum will stabilize easier than gelatin. You can get it at most grocery stores now too.
alison stanbrook corn syrup will not stabilize whip cream. A stabilizer holds molecules together in a suspension. Corn syrup can't keep the cream stabilized in the aerated form because it doesn't hold the molecules in suspension like gelatin or xanthum gum.
At what point do you add the xanthan gum? I always have it on hand so I would prefer it over gelatin (no need to bloom and melt). The thing about using xanthan is, sometimes it is hard to distribute it evenly and it tends to love clumping together if added to a wet mixture. Like when I bake with xanthan, I normally mix it well with the flours before adding the wet ingredients. I hope you can share the steps you take when using xanthan as a stabilizer in whipping cream and I would be very much appreciate it :)
Summer Rose combine three tablespoons of sugar with the xanthum gum and gradually add it to the cream as you beat it into whip cream. You may need more, if that's the case, with dry hands, sprinkle between your fingers it while beating well.
Thank you this is great! My question is how long will the whipped cream last? I’ve made cupcakes frosted with whipped cream and am always worried they will deflate within a few days. I do keep them in the fridge.
Can I use cornstarch or powdered pectin or tapioca starch instead of gelatin? My stomach is very sensitive to gelatin and agar agar and xanthan gum. Please respond thank you
Try Euro Gel. It's better. 1gm Euro Gel, 600gm Cream 35% and 80 GM's sugar. Mix the sugar and euro tell and add to the cream. Whip. You will get a better more stable texture. It's stable enough to use at 32-35°C (India). Plus it's vegan.
can you add more gelatin if you want it super stiff? Or multiple methods? My brothers wedding is in August and none of us like buttercream, American, Swiss, French, doesn't matter, and even buttercream will melt in the heat (venue has AC but its not turned up very high and we can't turn it up more). So I need like... extra heavy whipped cream for the cupcakes I'm making (we are on a very tight budget so we cannot use a baker). Is it possible to have a higher fat content in the cream?
Hi Thomas aside from being quite informative you are also very adorable. Quick question. Did you try using mascarpone as a stabilizing agent? By increasing the percentage of fat in the whipping cream you actually suspend more of the liquid in the heavy cream without the addition of a meat byproduct. It is also an incredibly helpful suspension agent when making ice cream with alcohol in it. Thanks Heath
Betty Valiente hi I don’t know what marscapone frosting is... i just whip the heavy cream( not whipping cream- my choice) with confectioner sugar ( + maybe vanilla/ almond ext.). to taste and just before it peaks I whip in the mascarpone cheese at the end with the beaters still going
"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
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
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
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 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??
I done. First time my whiiping cream have fluffy texture. Thanks guys. I'm learning a lot.
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. ❤
Just tested it adding 1/2 cup of cocoa powder for my Black Forest cake. It worked marvelously!!! Thanks, Thomas!!!
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.
I've had good results from beating heavy cream until stiff peaks form. The stiff cream keeps its loft and weeps minimally. I use a little granulated sugar and vanilla for sweetness and flavor but not too much. It keeps well in a separate container and lasts 2-3 days. I don't think it would behave the same as frosting, I have used the gelatin method when I have used whipped cream to frost a cake that wasn't going to be eaten - and finished - immediately. But if you want to have whipped cream on hand for topping (or for your coffee - heavenly!) Beating until stiff peaks form and keeping it stored in the fridge in an airtight container works great. Just be careful when beating not to beat it into butter!
P.S. The best way to learn is to make mistakes! Whipped cream that's been beaten into butter can be used as butter. Once you've learned the signs you'll know when to stop.
maryinsanfrancisco -🤩 WOW! Good too know... and try! 🙏
How do you create stable whipping cream for cupcake frosting. Please help
This approach leads to a silky, fluffy Chantilly cream. Thanks! My new go to cream recipe.
I tried it. What a big difference! Thank you.
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 is so helpful. Next time I make it will include gelatin. All your tips are great!
You are the best so far -finally found you!! Thank you for the clear demonstration, it's all clear now. I will try yours!
The explaination is very clear!!!
I am searching for this tip to make stabilized chantilly cream but this one is my favorite.
Thank you
wow,guys,I tried whipping some powdered milk,water and gelatin together. The outcome was amazing
You're a great teacher and presenter, Thomas. I feel confident I can keep my cream firm now.
"it's nice... and delicious"... omg, he is amazing!!!
Thanks for this awesome tip. I've had one too many incidents of weeping whipping cream. Now I'm sorted for good. Gracious 👏👏👏
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.😀😀😀
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?).
I've been using this for years! It really works!
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.
I just love the way he explains
This is very helpful! I love having fresh, whipped cream with my summer-time desserts!
After watching so many videos on whipping cream, my satisfactory search completes here. Thanks!
Thomas, you are the best .. very clear and understanding.. thank you..
I love that tip and will try it when making whip cream from scratch. Thanks for sharing this tip with us all.
Try using a slurry of milk powder !! Works perfectly if u want to pipe it on cakeS!! The cream holds its shape pretty good
How???
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 made trifle for Christmas and wanted to pipe on the whipped cream instead of just spreading it on which i usually do, so piped it on but was so sad for it deflated and looked a mess, still tasted good though. Thank you for the tip, I'll know what to do next Christmas.
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.
Enjoyed your tutorial video. Will try your recipe. Thank you very much.
Thank you very much! I appreciate the tip. Will buy some gelatin tomorrow to help with the whipped cream for my key lime pie!
Just made a cake from another kitchen conundrums video and came here for the frosting!! Thank you soo much for the series its making me feel more confident and bake more for special occasions
Excellent explanation, thank 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.
Thanks for the tip on stabilized whip cream.
I just put the beaters and whipped cream milk in the freezer for about 5 min to 10 min. Then whip the milk with vanilla extract and powdered sugar to stiff peaks. They stay stabilized pretty good.
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! ^^
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,😊
Superb ur receipes and tricks are the best
Thanks for cleared explanations. I will drip lemon instead of vanilla essence . Yes or no?
Hi Thomas I just want to say I love how you explain thing. You are a great teacher.God bless you.
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.
I like the way you describe all the process
Hi Thomas... you are absolutely right, gelatin is the only option... last week I tried using agar and corn starch... result was weepy not whipee...
How do you calculate how much gelatine you need for the amount of cream you have? Is it safe to assume that this 1 tsp decrease as the amount of cream decreases as well?
Thank you for sharing. I tried and worked well for me.
I use 1 small box of " Pudding and Pie Filling,Vanilla" , for 2 cups heavy wipping cream, and it works perfect, and it is very stable for cup cakes, cakes,pies.
Grams of pudding mix please?
Thank you Thomas for sharing this helpful information,I will give it a go, would you use the same method if you want to stabilize cream cheese here in Ireland you cannot get block Philadelphia cheese anymore, the tub contents not good for frosting a can, I would be greatful for yr help greetings from dublin ireland Patricia 🇮🇪
Hi sir can i use this in making an ice cream? Thank you so much godbless
Not sure about in the US but here in Australia we have 'thickened cream' which has added stabilisers (usually xanthum gum or gelatin) so it'll whip up perfectly and stay like that even in our relentless summer heat.
Most heavy whipping cream in grocery stores has some carrageenan in it. I think this is a case where the cheaper, less traditional product (though even the Land O' Lakes brand uses it, I think) works better for the purpose.
Proper pure heavy cream with 40% fat doesn't need any stabilisers. The additives are needed to compensate for cheaper cream with less fat.
@@khrenaud it's impossible to find this where I live !
Can you please make a video about infusing olive oil with different ingredients? Great videos, always!
Thanks Thomas always great things to learn you’re a great teacher thank you
Nice explanation! I really love it. Thx Coach ! U are the best !
Is this cream stable enough to use under Fondant.?
I heard about using Gelatin before, but I was afraid to try it.
Thank you.
It depends on the brands usually, in my country you have one for filling and one for covering. If you want the whip not deflated just use the one brand made for covering cake, and if you done just put it in the freezer or chiller, I prefer freezer; it can last 1 week or more?
As a beginner, I learned a lot from this channel thank you 🙇 😉
That looks really helpful 💜
Thank you
Enjoy his videos. I’ve learn so much!
Fantastic. Gonna try the Gelatin tonight, for my midnight bake-a-thon, Strawberry 🍓 shortcake Cupcakes 🧁. ...I DO wonder if I could then freeze them? Not too crazy about COOL WHIP; real cream is so much tastier & the texture is nicer.
Ah dont we just love tom 💓😍, very helpful
OMG.. thank you so much for this!!! Deflated whipped cream had always been big annoyance of mine when I make desserts for parties, I kid you not. First world problem, I know. But whatev.
Last night i made whipped cream with this measurement - 1 cup heavy cream and 1 cup powdered sugar. When I am done whipping it, it turned out nice and light and fluffy. Then i kept the bowl in the fridge until i use it which is an hour later. When i took the bowl out of the fridge i found the cream has completely deflated and became runny. So i whipped it again for a while but it didn't go back to becoming light and fluffy. On the other hand - I again made some whipped cream only with the heavy cream, no sugar / sweetner. And it turned out even more airy fluffy and light. I used it for piping rossets. It was extremely stable. Infact mistakenly i left the bowl of that whipped cream out of the fridge over night and next day morning found that the cream is as light and fluffy and stable as it was last night. I feel this entire thing is due to the sugar i added in my first batch. HOW can i have nice and light whipped cream for longer time inspite of adding enough sugar to it ?
Does it have to be colorless gelatins powder ? It was a great video. Thank you for sharing.
I’m so happy to have tried this recipe. It’s really perfect ! Thank you
Awesome. I will try it on my coconut cream pie I just made.
Excellent presentation. Thank you.
Oh I loved that tips and it worked so well 😊 Thanks for sharing 👍
A vegetarian alternative that *will* work is instant pudding power, if it's the kind that doesn't require cooking. The key is using modified starch that works at room temperature and does t require cooking.
As always, guys, thank you for the video!
I loved you.Almost of your recipe i alreadt tried and it worked.Thank you sooo much! :)
Amazing! I have a question... would it work if I use some CMC? Thanks for sharing.
If you eat a vegetarian or vegan diet, using about 1/4 tsp of xanthum gum will stabilize easier than gelatin. You can get it at most grocery stores now too.
Caleb Henning what about corn syrup?
alison stanbrook corn syrup will not stabilize whip cream. A stabilizer holds molecules together in a suspension. Corn syrup can't keep the cream stabilized in the aerated form because it doesn't hold the molecules in suspension like gelatin or xanthum gum.
At what point do you add the xanthan gum? I always have it on hand so I would prefer it over gelatin (no need to bloom and melt). The thing about using xanthan is, sometimes it is hard to distribute it evenly and it tends to love clumping together if added to a wet mixture. Like when I bake with xanthan, I normally mix it well with the flours before adding the wet ingredients. I hope you can share the steps you take when using xanthan as a stabilizer in whipping cream and I would be very much appreciate it :)
Thank you so much for the substitute!!
Summer Rose combine three tablespoons of sugar with the xanthum gum and gradually add it to the cream as you beat it into whip cream. You may need more, if that's the case, with dry hands, sprinkle between your fingers it while beating well.
Yes u are right making some tomorrow Know I know how to make it thank you good job
Hi...
Please can this be used to decorate birthday cake as well and how long can it stay?
Thank you
Thank you this is great! My question is how long will the whipped cream last? I’ve made cupcakes frosted with whipped cream and am always worried they will deflate within a few days. I do keep them in the fridge.
Always love your videos. Very informative. Thank you!
wow! your great thank you for the step by step INSTRUCTIONS LOVE IT !!!!
Very well done. Will try
Try experimenting with aqua faba. Its the water drained out from boiled chickpeas. Its a good stabilizer.
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!!!
I sprinkle some pinapple or lemon jello on my whipping cream and it works amazing
I'm going to try it with coconut whipped cream since I can't have dairy and I'm going to try Paleo...I think it'll be tasty! *fingers crossed*
How did it work with Coconut Cream?
Can I use cornstarch or powdered pectin or tapioca starch instead of gelatin? My stomach is very sensitive to gelatin and agar agar and xanthan gum. Please respond thank you
I just mix 1 cup of heavy cream and 1/2 cup of non dairy whipping cream together. Works best in stabilizing the whipped cream. No gelatin needed. 😊
Try Euro Gel. It's better. 1gm Euro Gel, 600gm Cream 35% and 80 GM's sugar. Mix the sugar and euro tell and add to the cream. Whip. You will get a better more stable texture. It's stable enough to use at 32-35°C (India). Plus it's vegan.
What is Euro gel?
SAHNE STEIF does it too. In the backing section in most supermarkets. From Dr. Oetker or Ruf. Just add it to the cream during mixing.
That's what did , I turned it into sweet butter. Thanks for the tip
can you add more gelatin if you want it super stiff? Or multiple methods? My brothers wedding is in August and none of us like buttercream, American, Swiss, French, doesn't matter, and even buttercream will melt in the heat (venue has AC but its not turned up very high and we can't turn it up more). So I need like... extra heavy whipped cream for the cupcakes I'm making (we are on a very tight budget so we cannot use a baker). Is it possible to have a higher fat content in the cream?
Thank you for this tutorial. Just made a whip cream that is weeping haha. WIll try with gelatine next week.
Hi Thomas aside from being quite informative you are also very adorable. Quick question. Did you try using mascarpone as a stabilizing agent? By increasing the percentage of fat in the whipping cream you actually suspend more of the liquid in the heavy cream without the addition of a meat byproduct. It is also an incredibly helpful suspension agent when making ice cream with alcohol in it. Thanks Heath
Heath Kelly I do that for frosting since I hate American buttercream. It’s awesome!
Heath Kelly I agree mascarpone is the way to go.
@@brandijonason2983 Can you fold in the stabilized whipped cream into a mascarpone frosting? I wondered if it would make the frosting too soft?
Betty Valiente hi I don’t know what marscapone frosting is... i just whip the heavy cream( not whipping cream- my choice) with confectioner sugar ( + maybe vanilla/ almond ext.). to taste and just before it peaks I whip in the mascarpone cheese at the end with the beaters still going
Well i tried my very first whipped cream today before watching this video and it didn’t turn well. Thanks for the tip!