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Looking for a way to keep whipped cream fluffy for a few hours before serving?

I'm hoping to find a recipe or trick to help me keep whipped cream to serve with cake fluffy and nice during a dinner party tonight without the use of chemical stabilizers

asked by JudyFoodie 4 months ago
10 answers 441 views
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added 4 months ago

If you.add sugar to your whipped cream, use confectioners sugar. It has a little bit of cornstarch in it which keeps things fluffy and nice.

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added 4 months ago

Whipping some cream cheese into it also stabilizes it! We use this trick in catering for things on the buffet.

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added 4 months ago

Or add 1 to 2 tbsp jello vanilla instant pudding mix ( the powder not the finished product) for a pint (2 cups) heavy cream.

20141114_100554
added 4 months ago

I like using unflavored gelatin. It doesn't alter the flavor at all. I used to use 1 tsp for every cup of cream, but that was for whipped cream that needed to be
stable for a day or two. You may be able to use less. You need to bloom it in 1/4 cup water. Then heat until melted. Let cool, but not so cool that it sets.

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added 4 months ago

If I remember correctly, Rose Levy Beranbaum (a great cook and chemist, of Cake Bible fame) stabilizes whipped cream by adding some more butter/fat. Keeps for hours. Check the book or her website.

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added 4 months ago

Oops! That was Nancy Silverton & Harold McGee (same as in Lindsay-Jane Hard answer below). Not RLB - she favors cornstarch.

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added 4 months ago

This works! Place the whipped cream in a wire mesh strainer and then place the strainer over a bowl. cover with Saran Wrap. Liquid from the whipped cream will collect in the bottom of the bowl and the whipped cream will stay fluffy

Pict1821
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 4 months ago

Here's another option for whipped cream with staying power: https://food52.com/blog...

Farmer's_market
added 4 months ago

If you're whipping it right before the dinner, to only hold a couple of hours until dessert, you can use confectioner's sugar, as mentioned, to both sweeten and stabilize it - then hold it in the fridge. I've done this for years, and it's always worked well.

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added 4 months ago

Thanks everyone, I used confectioners sugar and it worked perfectly!