How to stabilize Whipped Cream

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Many of you have asked me to share cakes with whipped cream. But I have not done so yet... Sorry!

I just posted how I made this cake on my Food blog today. So do check it out.

Whipped cream is pretty much perfect with any dessert.
Add a dollop of whipped cream to a bowl of cut fruits and you have turned your fruit bowl into a dessert!
Whipped cream with a pie or pastry is absolutely amazing too.
My kids will eat it out of a bowl with a spoon.
You can flavor whipped cream with anything other than Vanilla and transform it to suit your taste buds. Cocoa, lemon, cinnamon, liquor, strawberry the list is endless.

What's most important about cakes with whipped cream is the consistency of the cream.
Often I get asked how can you pipe with whipped cream? The answer is - stabilizing the whipped cream.
So while you do not need a recipe on how to make Whipped Cream, I will show you how to stabilize it so you can do more with it.

To stabilize the whipped cream - you can use Gelatine, corn flour, or even pudding mix. I personally prefer to use gelatine.

Ingredients 

1 cup whipping cream
1 tsp gelatin (unflavored) or 1 tbsp cornflour or 1 tbsp pudding mix.
1 tbsp cold water
3 tbsp caster sugar or fine grain sugar
1 tsp Vanilla

Method:
Place the mixer bowl, beaters and whipped cream in the fridge for atleast an hour to chill.

If using Corn flour or pudding mix - just add to the cream at soft peak stage.

If using gelatine - Place the gelatine and water in a bowl. Let stand for two minutes.

 The gelatine will bloom like so.. (absorb all the water)

In the mean time place a pot with water and let come to a simmer. Switch off  the flame and place the bowl of gelatine into the hot water.
The heat in the water is enough to dissolve the gelatine..

The gelatine will have dissolved into a clear liquid like so.
IMPORTANT - set aside to cool completely. 

Pour the whipped cream into mixer bowl.
Turn the mixer on medium. 

After a minute - add in the sugar slowly. 

Once you have reached between soft and stiff peaks like so...

Pour in your COOLED gelatine mixture. If the gelatine is warm, it will clump into small granules as soon as it hits the cold cream.
Alternatively - you can add one or two tbsp of cream to the gelatin and then pour it into the cream.
 If using corn flour - just sprinkle over the cream at the soft peak stage.

And here you see I have stiff whipped cream. Do not over beat at this point or you will start the process of making butter.

This whipped cream can be used immediately. You can spread it over any cake or keep in a plastic container and use as needed. I have kept this whipped cream for up to three days in the fridge and it won't go limp or separate..

To Pipe - just place in a piping bag with your desired tip and pipe like you pipe your frosting.

Don't forget to check out the above cake I made - it's on my food blog.


Thanks for stopping by.