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Whipped Cream

how to stabilize whipped cream

I used to work in a restaurant where we had to whip cream by hand.  Every night.  Sometimes more than once.  In August.  It would be ungodly hot.  My arms would burn.  I would whine.  And complain.  After what felt like forever, the cream would finally come together and make soft peaks.  It was a beautiful thing.  I am not sure why the chef was so adamant about the cream being whipped by hand, but he was.  He was sort of crazy.  Like the Soup Nazi from Seinfield.  But I loved working there and learned so much about food from them.

Anyway, back to whipped cream.  Whipped cream is pretty much the perfect accompaniment for any dessert.  It is light and fluffy and sweet and full of vanilla or whatever flavor you want it to taste like.  It is perfection on ice cream, a pie, cobbler, a bowl of berries.  Or straight up on a spoon.

Whipped cream is a beautiful thing.  You can keep it simple.  Or you can dress it up.  Add some citrus, spice, cocoa, liqueur.  It can really take something simple and make it elegant and over the top.

Apple pie with cinnamon whipped cream?  Yes please.

Blueberry cobbler with a lemon cream?  Oh yeah.

Pumpkin pie with bourbon whipped cream?  Bring it on.

I know what you are thinking.  Do we really need a recipe for whipped cream?  No, of course you don’t.  But for some reason, I didn’t know that you could make whipped cream even better than it already is.  You can make it last longer.  You can stabilize it to keep its shape and so much easier to work with.  Why didn’t someone tell me this ages ago?

how to stabilize whipped creamThere are a few ways that you can do this.  You can use a packaged stabilizer like Whip-it.  I happen to love this product.  You just sprinkle the Whip-it over the cream and let it go.  It works some sort of magic.

Or you can go the cornstarch method.  Add a Tablespoon of cornstarch to every cup of cream and add the cornstarch after the cream comes to soft peaks.

Or you can use the gelatin method.  Add one teaspoon of bloomed gelatin to peaked whipped cream.

Edited to add – I have been using Whipped Cream Stabilizer from King Arthur Flour and it is the best I’ve tried. It doesn’t clump or have any taste. 

Here is the recipe that I am using for this particular whipped cream:

1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
3 Tablespoons sugar
1 teaspoon vanilla

how to stabilize whipped creamWhichever method you choose, the technique is pretty much the same.

how to stabilize whipped cream

What do you mean by bloomed gelatin?  Gelatin needs to be heated to go from the granulated form to the liquid form.

how to stabilize whipped creamSprinkle the gelatin over cold water.

how to stabilize whipped creamLet the gelatin stand for a minute or so until the gelatin is absorbed by the water.

how to stabilize whipped creamMicrowave the gelatin for about 30 seconds at high heat.  The gelatin will be clear and melted.  Now you can use it to stabilize your whipped cream.

how to stabilize whipped creamIn the bowl of a mixer, beat the cream until it gets thick and starts to form peaks.  Gradually make your way to high speed otherwise you will be wearing it.  And so will your counters, ceiling, floors, you get the idea.

how to stabilize whipped creamGradually add in your sugar.  I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.

how to stabilize whipped creamAdd in your stabilizing agent of choice.  (If you are using Whip-it though, that goes in first.)

how to stabilize whipped creamFlavor it however you want.  I am loving vanilla bean paste right now so I am using it in everything.  You use the same amount of paste as you would extract. I love seeing vanilla bean specks in everything.  There is something so extravagant about vanilla beans.  Maybe because they are just so expensive?

how to stabilize whipped creamLook at all of those gorgeous vanilla bean flecks.  Oh my.  When the cream holds peaks it is done.  Do not over whip or it will start to curdle.

how to stabilize whipped creamFrom this point, you can either just dollop it on things, or you can be fancy and put it in a pastry bag and pipe it on things.  When you stabilize the whipped cream, you get more time out of it before it starts to get watery.

how to stabilize whipped creamSeriously, why didn’t anyone tell me about this years ago?

Print

Whipped Cream


Ingredients

  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cold water
  • 1 cup cold heavy or whipping cream
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla

Instructions

  1. In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed otherwise you will be wearing it. And so will your counters, ceiling, floors, you get the idea.
  2. Gradually add in your sugar. I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.
  3. Add in your stabilizing agent of choice. (If you are using Whip-it though, that goes in first.)
  4. Flavor it however you want. I am loving vanilla bean paste right now so I am using it in everything.

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  1. Nicole

    September 9th, 2010 at 9:32 am

    I was curious about what new thing you could bring to whipped cream when I clicked over from Twitter. I’ve never used stabilizers, but that’s a great tip! All of those desserts look fantastic and I wish they were on my desk right now 🙂

  2. bakedbree

    September 9th, 2010 at 9:19 pm

    glad that you found it interesting!

  3. Christie

    September 9th, 2010 at 9:39 am

    What’s the benefit of adding the stabilizers? Mine seems to hold up with just the heavy cream, sugar and vanilla. Maybe if you’re adding more liquids (lemon juice, bourbon, etc.)?

  4. bakedbree

    September 9th, 2010 at 9:18 pm

    the whipped cream will last longer, not get watery, and hold its shape. I don’t stabilize all the time, but if I am using it for a cake or want to decorate with the cream I will.

  5. Emily @ The Happy Home

    September 9th, 2010 at 1:26 pm

    i’ll probably end up going the cornstarch route, given my vegetarian tendencies. but you bet i’ll be reading the ingredients of whip it! before i buy some… that’s a fabulous bit of information! when i was a kid, my favorite thing in the world was strawberry shortcake iced with whipped cream… and this must be how they got that fabulous thick texture at the bakery!

  6. bakedbree

    September 9th, 2010 at 9:16 pm

    It is how they did that. I really wish that I figured this out years ago!

  7. nicky

    September 9th, 2010 at 6:38 pm

    I love this idea! Thanks for sharing….I loved fresh whipped cream but it does tend to “fall” rather quickly. I just found this blog and added it to my google reader…lots of great stuff here. Thanks.

  8. bakedbree

    September 9th, 2010 at 9:15 pm

    thanks for reading!

  9. LeeYong

    September 9th, 2010 at 6:58 pm

    Very Kewl! Thanks for sharing your info with us… I always love to hear how other bakers handle their situations in the kitchen when the weather can be so hot and humid when dealing with whipped cream.

    Happy baking!

  10. bakedbree

    September 9th, 2010 at 9:14 pm

    glad that you liked it.

  11. Astrid@https://carfreeinannarbor.blogspot.com/

    September 10th, 2010 at 5:54 am

    I’ve been cooking for years and always wondered how commercial pastries with whipped cream stayed fresh and fluffy. And now I know! I will be using more than just heavy cream and sugar from now one when preparing whipped cream. Thanks for the great tip. Even old dogs can learn new tricks.

  12. bakedbree

    September 10th, 2010 at 9:45 pm

    same with me! I had no idea until my friend gave me my first package of Whip-it!

  13. Leah

    September 13th, 2010 at 5:46 am

    Whipped cream can also be stabilized by beating in a little instant vanilla pudding powder. (Or other flavor if that’s what you desire.)

  14. bakedbree

    September 13th, 2010 at 8:51 pm

    thanks for the tip Leah!

  15. Kelly

    October 9th, 2010 at 10:09 pm

    If I wanted to make the cinnamon whipped cream to go with my pumpkin bread pudding how much cinnamon would I need to add?

    Thanks so much for all of these wonderful recipes….really enjoying them!

    Kelly

  16. bakedbree

    October 10th, 2010 at 9:16 pm

    I would add about a teaspoon and taste it, if you want a stronger cinnamon flavor, I would add some more. 🙂

  17. Kim

    November 23rd, 2010 at 2:00 pm

    Wow i am so excited to try this! I always wondered how they were able to pipe it. Gonna go try some now to put on my pumpkin cheese cake! I love fresh whipped cream.

  18. bakedbree

    November 24th, 2010 at 12:09 am

    Me too. Good luck.

  19. Heather

    January 27th, 2011 at 8:23 pm

    I wanted to make a whipped cream jello salad the day before an event and have recently heard about whipped cream stabalizers. I’ve never used one before, and had nothing on hand, so I used your corn starch method. It seemed just a slight bit chalky tasting. Maybe I didn’t mix it enough? But I will wait until tomorrow to get the final verdict. It certainly didn’t taste terrible, but just had that very slight chalkiness. Can’t wait to see how it holds up though! And maybe the chalkiness will mellow by tomorrow? I still think it’s a great tip! Thank you!!!

  20. bakedbree

    January 27th, 2011 at 11:36 pm

    You are welcome! Hope that it works.

  21. Lori

    November 23rd, 2011 at 11:56 pm

    It doesn’t matter if use a starch in gravy, soup or whipping cream; unless you boil it, the end result will have a chalky taste to it. To get rid of it you need to whisk cold cream and corn starch together so the starch is dissolved. Heat to a boil but stir constantly so as not to scorch. Once your cream has come to a boil, let it boil for another 30 seconds, then you can remove it from the heat. Pour into a separate container and chill. If you’re looking to make a chocolate flavored cream, this would be the ideal time to melt the chocolate into the cream. Once chilled, whip as usual.

  22. bakedbree

    November 24th, 2011 at 11:48 am

    thanks for the tips.

  23. lorraine

    February 16th, 2011 at 8:03 am

    Whip It Stabilizer is the best…. I have used it for many of my home made rum cakes, many delighted guests with this receipe. I can not be with out it. Cannot find in stores. so glad I have found this web site. thank you.

  24. bakedbree

    February 16th, 2011 at 11:15 pm

    I love Whip-It! I am starting to see it in the ethnic foods aisles of stores. Whenever I see it, I buy a ton!

  25. Laura Lee

    April 20th, 2011 at 7:58 pm

    So exactly how long will this stabilized whipped cream last??

    Can I expect it to hold its shape for 3 hours?

  26. bakedbree

    April 22nd, 2011 at 9:29 am

    I would say about 2 days.

  27. Rane

    April 25th, 2011 at 3:48 am

    First, thank you for posting something so in depth on this subject. I am very happy I found it. You said you sometimes find it in the ethnic foods isle, what would that be? I have been up and down the store and cant find it. I need help. If I have to order online what would be the best website? Thank you for your time.

  28. Rane

    April 25th, 2011 at 3:51 am

    Where to order Whip it?

  29. bakedbree

    April 27th, 2011 at 2:22 pm

    Amazon is where I usually order anything cooking related.

  30. bakedbree

    April 27th, 2011 at 2:23 pm

    If I had to order it, I would use Amazon. In the store, it is usually with the British and German foods.

  31. Fran

    May 4th, 2011 at 3:47 pm

    This is an amazing site. A friend showed me a recipe this morning calling for something which I’d never heard. We checked the market to no avail. and she found it online at something like $8.00 with shipping. I suggested using gelatin and low and behold, that is exactly what you are suggesting. We thought of cornstarch, but it was my feeling that it might be grainy or make the whipped cream taste strange. Her recipe calls for using lemon juice and I’m sure dissolving the gelatin in the lemon juice and then microwaving is going to work just fine. I discovered this site by googling “Stabilizing whipped cream.” Great find. Thanks for all the info and pictures.

  32. bakedbree

    May 7th, 2011 at 11:58 am

    Thank you Fran! It is life changing when you figure out how to make whipped cream last longer.

  33. Nicole

    May 6th, 2011 at 2:39 pm

    How did you make that design? Would you please do a post about pipping techniques?

  34. bakedbree

    May 7th, 2011 at 11:46 am

    That is a great idea, I will do a post on icing techniques. Thanks for the idea.

  35. Lucille

    June 2nd, 2011 at 7:54 pm

    Awesome!! My whipped cream ALWAYS melts/falls on me and it’s such a pain when I want need to whip it over and over and over and over again! I’ll probably be trying the corn starch method. In your opinion, which one is the most successful? Also, how long will it stay shape? And does it mess with the whipped cream’s texture, flavor, or color? Thanks for reading this!

  36. bakedbree

    June 2nd, 2011 at 9:59 pm

    I like Whip It the best, but you will probably need to order it, it can be hard to find sometimes. It will stay for at least 24 hours. It doesn’t really do anything to the whip cream except make it last longer.

  37. Lucille

    June 6th, 2011 at 1:37 pm

    How about the corn starch method?

  38. bakedbree

    June 7th, 2011 at 9:16 pm

    they all work well.

  39. Pam

    October 21st, 2011 at 10:04 pm

    I found whip it at walmart

  40. bakedbree

    October 23rd, 2011 at 10:29 pm

    Did you really??? Good to know!

  41. Lala

    July 1st, 2011 at 9:11 am

    Thanks for posting this. I like the idea of stabilized whipped cream. I never knew that you can flavor whipped cream. What if I need about 4 cups of whipped cream, do I just multiply the amount of unflavored gelatin, Whip-it or cornstarch to add?

    I have a request…everytime I make unflavored gelatin (Knox) to put on top of dessert, I never get the right consistency even if I follow the direction on the box. In other words, I don’t know how to do it. Sometimes it doesn’t set up, sometimes it’s too soft or too hard. I’m not the only one, I asked my friends and they don’t know how to do it right too. Can you teach us through your blog how to make a perfect consistency unflavored gelatin. Thank you very much.

  42. bakedbree

    July 3rd, 2011 at 10:25 pm

    Yes, you need to add the same ratio of stabilizer. Flavored whipped creams are delicious. I will try to do a tutorial on how to bloom gelatin. Writing it down.

  43. Kira

    July 4th, 2011 at 11:27 am

    Powdered sugar works well, too, since many brands already have corn starch in it. Pretty pictures, by the way. nom nom!

  44. bakedbree

    July 5th, 2011 at 7:59 am

    It does, but straight powdered sugar does not have enough cornstarch to stabilize. It needs a little more to hold shape.

  45. Kira @ Kissingthejoy

    July 4th, 2011 at 2:28 pm

    Love this! I have stabilized whip cream before but your tutorial was so straightforward it was much easier to follow. I just made it to replace cool whip in a strawberry cream pie I’m making. Thanks so much!

  46. bakedbree

    July 5th, 2011 at 7:57 am

    You are welcome Kira!

  47. jehan

    July 9th, 2011 at 6:12 am

    you can also use agar-agar (sea vegetable) powder. You can find this in Asian shops

  48. bakedbree

    July 11th, 2011 at 10:14 pm

    thanks Jehan! I have never heard of agar agar before.

  49. Shilpi Johri

    July 21st, 2011 at 8:36 pm

    Thanks a lot for this post!!! I love icing my cakes with whipped cream but it does not stay long. I have to return my cake to the refrigerator from time to time. Its a great tip. I am really excited to try this on my next cake. Thanks again.

  50. bakedbree

    July 25th, 2011 at 12:35 pm

    It works really well. I use it all the time.

  51. Amanda

    August 7th, 2011 at 5:15 pm

    Thanks so much for posting this information with detail and pretty pictures :D. I am interested in using the Whip It to stabilize my whipped cream, but have to order it first. How much Whip It should I use in this recipe? And do you add it before you whip the cream? Thanks!!

  52. bakedbree

    August 8th, 2011 at 7:50 pm

    You use 1 packet of Whip it to 1 cup of cream. You sprinkle it over the top and then whip. The instructions are on the packet.

  53. Kocinera

    September 18th, 2011 at 1:15 am

    What a great tip! I’m a huge whipped cream fan, so this will definitely be a lesson put to good use. I can’t wait to try it out!

  54. bakedbree

    September 18th, 2011 at 10:53 pm

    Glad that you find it helpful.

  55. Adrian

    September 18th, 2011 at 12:51 pm

    It looks like this whipped cream is way over-whipped. The cottage cheese grainy texture suggests that you are on the verge of making butter.

  56. bakedbree

    September 18th, 2011 at 10:48 pm

    I guess it depends on what you are using it for. For piping, it is perfect.

  57. Michelann

    September 19th, 2011 at 9:12 pm

    Great tips! I love vanilla bean paste, too.

  58. bakedbree

    September 23rd, 2011 at 9:54 pm

    thank you Michelann.

  59. amee

    September 19th, 2011 at 9:14 pm

    That s why i am vegetarian. So that i can replace the meat group with whipped cream. Nce post. And you know, i dont mind a recipe on “just whipped cream”. Sometimes i appreciate a good basic recipe. It reminds us that the best things are simple and we like the voice behind it.

  60. bakedbree

    September 23rd, 2011 at 9:54 pm

    Good to know! I could eat a whipped cream group too.

  61. JaniceNJ

    October 1st, 2011 at 10:04 am

    Note to self: use a larger dish when microwaving the gelatin. My dish was too small, and I ended up with a sticky, slimy mess in the microwave. Oh, well. I’ll remember next time! I still ended up with about half the amount of gelatin for the whipped cream. I guess I’ll find out later if the cream holds up. I was happy with the tutorial and great pics. Thanks!

  62. bakedbree

    October 3rd, 2011 at 1:25 pm

    Oh no! Hope that it worked out okay.

  63. crèmecannelle

    October 9th, 2011 at 8:45 am

    This information is so helpful. Thank you! Whenever I try to pipe whipped cream on a cake, it starts to get watery and yellowish which ruins the piping. Next time, I will try to use gelatin or corn starch. Do you think corn starch is as good as gelatin in stabilizing whipped cream?

  64. bakedbree

    October 10th, 2011 at 12:14 am

    I usually use Whip-it. It is my favorite to use because it is so easy. But any of the methods will work.

  65. Pam

    October 21st, 2011 at 10:14 pm

    Do you have to keep the cake refrigerated or can it be left out on a not very hot day. my Family Loves my cakes but they buy a lot of walmart cakes because of the whipped icing I am always looking for whipped icing recipes but they all can not be left out until right before cutting. plus if I put it between the layers of cake is squishes right out and absorbes into the cake. so I was hoping this was similar to that kind of icing. please let me know

  66. bakedbree

    October 23rd, 2011 at 10:29 pm

    It is cream, so I would not leave it out. Walmart whipped cream icing is not made with cream, it is more like Cool-Whip. Sorry I cannot be more helpful.

  67. Pam

    October 24th, 2011 at 11:46 am

    thanx any way

  68. juveria

    November 8th, 2011 at 8:51 pm

    Hi just to make sure i have it right….if we use WHIP IT, it goes in before the all the whip cream beating right? Like when it’s acutually liquid? I am looking for a good recipe that stabilizes whip cream because that’s the only icing that’s light when eaten. Also, when it sets…does it set like buttercream? So, if you touch it…it doesnt come on your hands? I love how you have different methods of stabilizing it…I was about to buy the wilton stabilized whipping cream mix, but I much rather make it homemade. Thank you for sharing ! 🙂

  69. bakedbree

    November 9th, 2011 at 10:16 am

    Yes, follow the directions on the packet of Whipit. It is whipped cream, so it is light and fluffy, it will hold shape though.

  70. juveria

    November 8th, 2011 at 8:53 pm

    Also, can you freeze the leftover whip cream to use at a later date?

  71. bakedbree

    November 9th, 2011 at 10:18 am

    I know that you can freeze whipped cream when it is inside something, like a chocolate roll. But if you are talking about freezing a bowl of it and trying to frost something else, I doubt that it would work. I have never tried, so I cannot really help you. Sorry!

  72. Victoria

    November 18th, 2011 at 2:02 pm

    Hey!
    I am a 14 year old baker who is making a pumpkin tart to bring to thanksgiving and I was wondering – will the stabilized whipped cream hold shape, if piped, for more than 5 hours? That is an extreme example, as I would only need it to hold shape for 3 hours, but the longer it does the better! Also – I have just gotten some new piping bags and was wondering if there was some sort of flour water mixture i could use to practice piping? I don’t want to have to make and waste buttercream frosting! Any tips greatly appreciated!
    Victoria

  73. bakedbree

    November 18th, 2011 at 9:06 pm

    It will hold for 5 hours very easily. To practice piping, buy a can of frosting and pipe on the countertop and just scrape it off and start over. That is how I learned how to do it.

  74. Victoria

    November 19th, 2011 at 8:27 am

    Thanks soo much! The canned frosting is a great idea – I was thinking maybe cool whip, but I didn’t know if it would hold shape! Love your blog!
    Victoria

  75. bakedbree

    November 21st, 2011 at 1:17 pm

    Cool whip might work too, but it really only takes practice, you will be great before you know it.

  76. Barb

    November 19th, 2011 at 7:18 pm

    Hi I am making charlotte rouse, napalion, eclairs cream puffs and will use the stabilizer. What pastry tip would be good for whip cream. I have some but do not know if it is large enough for whip cream thanks

  77. bakedbree

    November 21st, 2011 at 1:13 pm

    I use a really large star tip. It doesn’t say what number it is, otherwise I would tell you.

  78. Victoria

    November 20th, 2011 at 9:14 am

    Hi! I have two questions – 1, will the whipped cream stabilize if I use regular granulated sugar?
    2. I don’t have a microwave, is there a way to melt the gelatin in a saucepan or double boiler to get that consistency?
    Thanks so much!
    Victoria

  79. bakedbree

    November 21st, 2011 at 1:09 pm

    If you use regular sugar, your whipped cream will be grainy. Powdered sugar will dissolve and granulated will not. Yes, you can melt it in a saucepan.

  80. Victoria

    November 22nd, 2011 at 9:05 am

    Great-trying this recipe today! Cant wait….
    Using it to adorn a Pumpkin Tart….
    Soo- If i blitzed my regular brown sugar in a food processor and then sifted it to make it finer, would my whipping cream still be grainy?
    Sorry for all the questions – Absolutely adore the blog and recipes!!!

  81. bakedbree

    November 23rd, 2011 at 10:48 am

    Yes it would, but I don’t really mind it that way.

  82. Laraina

    November 22nd, 2011 at 3:45 pm

    I have been hunting for a whipped cream icing recipe for least two years now everyone of them failed me, I have tryed this method before but I believe I was given the wrong measuring methods also was not told to heat the geltain. I will give this a try and hope for the best. Thanks for posting this!

  83. bakedbree

    November 23rd, 2011 at 10:47 am

    I hope that it works for you!

  84. Victoria

    November 23rd, 2011 at 8:47 am

    Hi!
    Used this recipe last night, now it is still stiff and the tart has been in the fridhge all night….. thanks sooooooooooooo much!!

  85. bakedbree

    November 23rd, 2011 at 10:41 am

    You are very welcome!

  86. kathi

    November 23rd, 2011 at 11:19 am

    Wegman’s has a pumpkin layer cake that looks so delicious but if I buy it in the store it will cost $20 (yikes!!). Looks like it would be easy to make. Has a whipped cream layer and I was wondering how to make that layer stay without collapsing. Looks like the stabilized whipped cream may be the trick. I’m going to give it a try…keeping my fingers crossed.

  87. bakedbree

    November 24th, 2011 at 12:22 pm

    Let me know how it goes.

  88. LesleyWingert

    November 24th, 2011 at 7:31 am

    I am taking all the pumpkin cheesecakes to the Thanksgiving dinner today and you just solved my big problem! Big smile on my face and a bigger THANK YOU for sharing!
    HAPPY THANKSGIVING!

  89. bakedbree

    November 24th, 2011 at 11:47 am

    You are welcome! Happy Thanksgiving!

  90. Tammy Cordeiro

    December 23rd, 2011 at 7:39 am

    Thanks for the tips! Have you ever used Jello instead of plain gelatin? Would it be the same amount do you think? I”m wanting to make a stabilized strawberry whipped cream and I thought that adding some strawberry Jello in addition to some strawberry puree might make the flavor a little stronger.

  91. bakedbree

    December 31st, 2011 at 1:00 am

    No I haven’t. Jello has a lot of sugar in it, I would probably use jam or fresh puree and plain gelatin.

  92. Marie

    December 23rd, 2011 at 5:17 pm

    Hey! I just tried this today…but with eggnog. Lol it did not work at all. I was hoping with a stabilizer it might stay light and airy for longer then 30 seconds. But no luck. Oh well. I will def be using this next time I try piping with whipped cream! Thanks!

  93. bakedbree

    December 31st, 2011 at 12:58 am

    Eggnog does not have cream in it, I would make a pudding out if it instead.

  94. lina

    February 5th, 2012 at 7:42 pm

    Instead of using gelatine, can i use agar agar?

  95. bakedbree

    February 9th, 2012 at 3:35 pm

    I have no idea, to be honest, I have never used agar agar.

  96. craig

    February 12th, 2012 at 7:41 pm

    Yes you should be able too… tho gelatine is cheaper and easier to get…

  97. bakedbree

    February 18th, 2012 at 8:16 pm

    thanks Craig.

  98. whatever

    June 24th, 2012 at 4:00 am

    i have the same question. have you tried it yet? if so, did it work?

  99. bakedbree

    June 27th, 2012 at 4:12 pm

    What question? I am not which one you are asking.

  100. sana

    February 28th, 2012 at 8:26 am

    Hi ,
    i just loved ur site …. i would like to try for my baby first birthday cake :
    pls tell me if its good enough to pipe roses with this cream , will it stay good enough for 3 hours
    can u pls email me ….
    thanks again

    Looking forward to hear from you soon

  101. bakedbree

    March 1st, 2012 at 11:37 pm

    thank you Sana. Yes, it will last for 3 hours.

  102. Kelsey

    February 29th, 2012 at 1:58 am

    Hello! This recipe sounds great and I can’t wait to use it on a cake. I just have one question: what exactly is vanilla bean paste? I usually just use vanilla extract, but I love the little specks you have in the whipped cream! Thanks.

  103. bakedbree

    March 1st, 2012 at 11:31 pm

    It is like thick vanilla extract. https://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla-Paste/dp/B002HQE11O

  104. Adelina

    February 29th, 2012 at 2:29 pm

    Dear “bakedbree” –

    I should have do my home work better and read up on how to stablize whipped cream before attempting to spend money and time on making one that I am completely dissatisfied with! Oh well, I sure hope I learn the lesson!

    So first, THANK YOU for doing this wonderful post and I love the instructions!!!

    I hope you can answer my question, if you have a few minutes to spare. I made a whipped cream frosting adding cream cheese to it and powdered sugar. I had thought it will help “stabalize” the whipped cream frosting so I can use it to frost a cake. Well, the author(s) mentioned that it worked for him/ her so I was excited about it! Mine didn’t come out well at all. It is now only suitable for maybe a filling on a tart or as a spread on a cake/ cupcake or something of that sort.

    Do you think I still have a chance to use one of the suggested ingredients above and continue to whip my frosting and see if it will stabalize? To be honest, I’d already whipped mine for about 15 minutes!!! BIG MISTAKE!!! It is now sitting in my fridge and I’m feeling really disappointed that I cannot use it to frost a plain old cake!

    Please help!!!

    Thank you!

  105. bakedbree

    March 1st, 2012 at 11:29 pm

    Well, I think that the problem is that it sounds like you were making a buttercream, not whipped cream. I do not think that you can save this one. Sorry!

  106. fariz

    March 21st, 2012 at 5:05 am

    hello, i’ve just make my cake topped and covered with a Paul’s thickened whipped cream(250ml carton). What can i say is, it stay well, as long as i kept it in the refrigerator. Once i took it out, i need to keep it back as fast as i could, or i have to end up with a ‘molten cake’. For me, the technique that i followed, are based on the joyofbaking blog tips — to mix everything with the cream – sugar, vanilla , etc. and keep it in the fridge for 60 mins or freezer for 30 mins, along with all other instruments, like spatula, piping bags, etc. before it could being whipped. I don’t know, maybe it could be the temperature, as i’m living here in Malaysia which having a max of 30C ++ during the day; but sometimes cooler.

  107. bakedbree

    March 27th, 2012 at 9:44 am

    I am not sure what Paul’s thickened cream is, but cream and heat are not good friends.

  108. SMH

    March 24th, 2012 at 1:40 pm

    Hi! Thanks for this great tip.

    If I make a layer cake will the whipped cream hold in between the layers, or will it just squish out?

    Thanks!

  109. bakedbree

    March 27th, 2012 at 9:31 am

    It depends on how thick your cake layers are. But, it is light, so it might squish out a little.

  110. Precilla

    May 7th, 2012 at 9:55 pm

    Hi Bree!
    First I want to say thanks for all your tips and great advice, as it would be very troublesome for me to test and try all the ways to make whipped cream 🙂
    So I have 2 questions for you, I’m making a baby shower cake for my sister next month and I really want to use real whipped cream to ice my cake (no pastry pride here) and I was wondering would it be better to use granulated or powdered sugar with the whip it? Also was wondering if the whip could be colored? Any advice would be greatly appreciated, thanks!

  111. bakedbree

    May 7th, 2012 at 11:46 pm

    Powdered sugar dissolves better. Yes, it can be colored. Pastels, probably not really bright colors.

  112. Tina

    May 26th, 2012 at 12:02 am

    Hi, can you tell me if I can use your whipped cream recipe (along with Whip It) in a pressurized whipped cream charger? Thanks.

  113. bakedbree

    May 28th, 2012 at 12:05 pm

    I really am not sure, but I do not see why not.

  114. Angie Kelly

    May 29th, 2012 at 12:11 pm

    ……………..THANK YOU so very much for the tips on stabilizing whip cream! I used to buy “Whip It” when we lived in the city. But now we are in the beautiful woods of Northern Michigan and I’m lucky to find whip cream not in a “spray can”. Your cornstarch tip is a life saver in strawberry season. Thank you for the tip! Kind thoughts, Angie

  115. bakedbree

    May 29th, 2012 at 9:47 pm

    I order mine online when I cannot find it in my store, but I am glad that the cornstarch method worked for you.

  116. Claire

    June 13th, 2012 at 4:15 am

    Hi and thank you so much for this!! I am definitely going to try this out.

    And I just have to say wow, because you seem like a very talented person. First of all, I think you are a great writer and photographer, and I even saw your picture and you are beautiful! And of course, I am absolutely positive that you are an amazing cook/baker as well!!!

    Thanks again and have a fabulous day,

    Claire 🙂

  117. bakedbree

    June 15th, 2012 at 10:46 pm

    You are so sweet Claire, thank you for the kind words.

  118. Clarise

    June 21st, 2012 at 2:01 pm

    I’ve been looking for a stablized whipped cream for eclairs for a while. A bunch that I found before was all weird measurements. I’m gonna try this one today. I’ll let you know how it turns out in a few hours or minutes. Yay!

  119. bakedbree

    June 23rd, 2012 at 10:15 pm

    Hope that it worked out for you.

  120. Jade Barker

    June 27th, 2012 at 2:23 pm

    What a beautiful site! Loved the piped whip cream on the mint cake – had to pin it. Keep up the good work!

  121. bakedbree

    June 27th, 2012 at 3:49 pm

    thank you Jade and welcome!

  122. Trisha

    July 1st, 2012 at 1:00 am

    Just wondering how long the cream will actually last in the fridge? Days? A week? Longer? Is it knox gelatin that you use? Which do you think is the best method using regular ingredients? Not store bought (ie: whip it). Also, can you freeze this like cool whip and just scoop some out when you need it and let it thaw a little? Sorry for all of the questions. I’m on a low carb diet and looking for some dessert ideas. I would like to make a batch that I don’t have to eat too quickly, just occasionally. So hoping it is freezable. 🙂 thanks for the recipes, they all sound so good. I like the idea of flavors….especially chocolate.

  123. bakedbree

    July 12th, 2012 at 10:00 pm

    A day or so. I have never frozen whipped cream myself, but I know that my mom and grandmother do it when they decorate cakes and freeze them. I think that the cornstarch method is easiest.

  124. ryan

    July 16th, 2012 at 12:38 pm

    I tried this
    However do you need to dissolve the sugar before you add the gelatine?

  125. bakedbree

    July 19th, 2012 at 3:03 pm

    You dissolve the gelatin with water, not sugar.

  126. dana

    July 31st, 2012 at 10:31 am

    thank you so much for this tip. very helpful. i was wondering how long does using a stabilizer usually give you. i have to use the whipped cream in the evening for several cakes, but need to transport it for an hour. do i need to whip it right before i leave or will it stay in refrigerator for several hours, then transport it? any help would be appreciated!!

  127. bakedbree

    August 6th, 2012 at 10:55 am

    It should be okay for a few hours, if not a day.

  128. Carin

    September 26th, 2012 at 9:47 pm

    Thanks, Bree, for really good information.
    So appreciate websites/blogs like this.
    I will try it this weekend for the whipped
    cream filling and icing for my son’s
    Black Forest Cake for his 16th birthday!
    P.S. I love the piping of the cream you did
    on the mint pie picture. Any advice or
    just piping bag/tip? (don’t have any).

  129. bakedbree

    September 26th, 2012 at 10:19 pm

    I am glad to help! I like to use the disposable piping bags and a very large star tip. You can get them both at Michaels or a craft supply store.

  130. Churst

    November 16th, 2012 at 10:24 pm

    Wondering how long the whipped cream will last on a cheesecake. I’ve been asked to bake one for a friend for their thanksgiving meal. I have to bake this on a Tuesday evening to deliver by Wednesday. If I keep it in the fridge at all times (except for delivery)…will it hold up?

  131. bakedbree

    November 18th, 2012 at 4:47 pm

    It might, but I don’ think that I would chance it.

  132. tlasencio

    November 20th, 2012 at 12:48 pm

    Planning on an amaretto cream. Can I dissolve the starch and sugar in the cold liqueur then add to the cream?

  133. bakedbree

    November 20th, 2012 at 9:28 pm

    Yes.

  134. Karen Gregory

    November 20th, 2012 at 9:35 pm

    Thank you for enlightening me on how to make the whip cream stabilize and really be an asset!

  135. bakedbree

    November 28th, 2012 at 12:15 am

    My pleasure.

  136. Karen Gregory

    November 20th, 2012 at 9:44 pm

    This is where I need a little help. I made Raspberry Almond Chocolate Cups. Chilled chocolate cup at the base, seedless raspberry jam, whipping cream with almond extract topped with a raspberry. If I stabilize the whipping cream as suggested, how many hours can the cup be at room temperature? Also after making the cups and chilling in the refrigerator, how long do you think they can be kept in the frig before serving–just a day?

  137. bakedbree

    November 28th, 2012 at 12:15 am

    It is still a dairy product, so you still need to be mindful of food safety. I think that you have about one day.

  138. Gina Bryant

    December 2nd, 2012 at 2:21 am

    Bree – thanks so much for making the stabilization of whipped cream a breeze!!

  139. bakedbree

    December 2nd, 2012 at 8:56 pm

    you are welcome Gina!

  140. Ariel

    December 5th, 2012 at 5:14 pm

    I whipped the cream, then added the gelatin stabilizer, and it all just fell! What happened? Now I have a cream soup 🙁 can this be fixed?

  141. bakedbree

    December 8th, 2012 at 3:40 pm

    I have no idea what you did, sorry I cannot be more helpful.

  142. Ambreen

    August 29th, 2013 at 7:28 am

    maybe you added the gelatin when it was a bit too warm ….

  143. Steve

    December 26th, 2012 at 4:16 pm

    Did you allow the gelatin mixture to cool before adding to cream? Heat breaks down whipped cream.

  144. bakedbree

    December 29th, 2012 at 7:57 pm

    The gelatin is not really hot, but yes, it should be cool.

  145. julianneruth

    May 19th, 2013 at 3:58 pm

    Maybe it was because you added in the gelatin after whipping. I added it in while whipping, but before it peaked.

  146. mary

    April 2nd, 2015 at 7:17 pm

    Your not very helpful

  147. bakedbree

    April 14th, 2015 at 2:17 pm

    Ok, thanks.

  148. Kitty Wallace

    April 14th, 2015 at 10:04 pm

    Wow, Mary, that was unnecessarily rude.

  149. marie

    January 15th, 2013 at 3:23 pm

    I was wondering is I make this cream and frost my cake, How long will it hold up for before melting?

  150. bakedbree

    January 15th, 2013 at 10:09 pm

    Whipped cream as frosting does not have a ton of life. Maybe a day or two? I don’t usually use this to frost a cake, but more as a filling or on the side.

  151. Unknown

    January 16th, 2013 at 4:35 pm

    What does it mean by beat the cream? WHAT CREAM?!

  152. bakedbree

    January 16th, 2013 at 8:30 pm

    The cream that you whip?

  153. Jen

    July 6th, 2013 at 2:13 am

    Whipping cream or heavy cream, depending on where you live, is usually about 32% fat (though I’ve seen it anywhere from 30-36% fat, depending on the brand.) If this whole concept of beating cream is too much for you, you can buy an aerosol can of whipped cream that you can just squirt out, whipped by the aerosol. Magic.

  154. Sevgi

    January 19th, 2013 at 5:31 am

    Hi I would like to know if the gelatine stabilizer measurements is per cup cream? If I was to make 2 or 3 cups of cream than would I have to double-triple the stabilizer measurements?
    Thank you

  155. bakedbree

    January 19th, 2013 at 10:20 am

    If you are going to double or triple the recipe, you need to double or triple the whole thing.

  156. marcela

    January 27th, 2013 at 7:25 pm

    Whipped cream and heavy cream is same, because I need make one cake for my sister Thanks you

  157. Lisa

    March 2nd, 2013 at 7:57 am

    Hi, Found your website when I did a search for stabilizing whipped cream.

    I want to make minature cheesecakes for a event coming up on Friday evening; do I make the whipped cream a few hours before the event and pipe it on to the cheesecake then? Do I need to put in frig to have the whipped cream set? I think my biggest worry is getting there setting up and as the people arrive the whipped cream deflates….Maybe I should do a test….I really would like to decorate them before I went to the venue.

    Thanks!

  158. bakedbree

    March 4th, 2013 at 8:52 pm

    I think that you get a few hours, it not a day without it wilting.

  159. Emily

    June 23rd, 2013 at 11:46 pm

    Hi Bree,

    I made two attempts at Swiss Buttercream, both times failures. I wonder if gelatin will help? My SB is soupy. 2nd attempt – I put it in the freezer and it did not freeze but spreadable and of course melted after a while…. ;(

  160. bakedbree

    June 24th, 2013 at 10:13 pm

    I don’t know, this is a recipe for plain whipped cream, not Swiss Buttercream. But every time I have made Swiss Buttercream, it has worked. Sometimes is curdles, but then comes together.

  161. Sarah

    July 4th, 2013 at 1:29 pm

    It’s my first visit
    a great idea, and an amazing presentation!
    I really loved everything 🙂
    thank you very much

  162. bakedbree

    July 5th, 2013 at 10:03 am

    Welcome Sarah!

  163. Karen

    July 5th, 2013 at 7:36 am

    Have you ever used stabilized whipped cream as the top layer of an ice cream pie?

  164. bakedbree

    July 5th, 2013 at 10:01 am

    I haven’t, but it should work just fine.

  165. Karla

    July 17th, 2013 at 8:43 am

    Can I covered a cake in cream and leave it out for few hours? How is it with heat? I know that Asian bakeries covered their cake and they are fine…would this be the same? Thanks.

  166. bakedbree

    July 22nd, 2013 at 7:12 pm

    No, it needs to be refrigerated, it is cream and a dairy product.

  167. Natasha

    August 16th, 2013 at 7:52 am

    Omg I did something wrong – I poured the gelatin into the cream and it just became chunks and strings of something gross mixed into the whip cream.
    What did I do wrong ? It didn’t incorporate at all..

  168. bakedbree

    August 21st, 2013 at 8:21 pm

    Oh no! I am not sure what you did. But chunks and strings do not sound good. 🙁

  169. Mendy

    November 20th, 2013 at 7:52 pm

    I’m wanting to use this to cover cream pies. About how long will this stay “whipped” before beginning to settle? 24, 48 hours? More? Less? Thanks!

  170. bakedbree

    November 24th, 2013 at 10:16 pm

    I wouldn’t go more than 24 hours.

  171. Sobela

    December 27th, 2013 at 11:11 am

    Hi I’m having a hard time with getting my cream stabilized. ^_^’
    I get it to where it’s not really at soft peaks yet and I put the cooled unflavored gelatin in.
    Then I keep beating it until it’s stiff but there are lumps of gelatin in it. -_-,
    No matter what I do it always comes out like this I’ve tried so many methods and still the same! -_-*
    Help please.

  172. bakedbree

    December 31st, 2013 at 11:45 am

    I wish that I could help, but I am not really sure what is going on. Sorry!

  173. Laraine

    December 21st, 2014 at 8:15 pm

    Best recipe for whipped cream? A bottle of double cream and a hand-held electric beater. Adding anything else completely ruins good cream.

  174. bakedbree

    December 21st, 2014 at 11:40 pm

    I guess that is your opinion. You are welcome to it.

  175. Michelle Walsh

    March 16th, 2015 at 2:27 am

    I have a question. I have one of those commercial style whipped cream dispensers that requires nitrous cartridges to whip the cream. If I wanted to use a stabilizer with it, would you recommend I do all of the mixing of extras in a bowl and then pour the liquid into the canister? I have used the Whip It powder with hand whipped whipped cream and the results were perfect, but I prefer to use the canister because it has a beautifully fluted tip that makes these perfect little rosettes. Sadly, they collapse and melt so fast, and I just want them to stay pretty longer!

  176. bakedbree

    March 18th, 2015 at 6:25 pm

    I really don’t know. I’m sorry, I’ve never used one before. My guess is to mix it all together and whisk it together and then pour it into the canister.

  177. Rachael Rowsell

    August 20th, 2015 at 10:32 pm

    This is very helpful information and I am going to try it on a white birthday cake with strawberries that I am making for a family member. Can’t thank you enough for all your great tips.

  178. Michelle

    September 7th, 2015 at 12:06 am

    How do you add the corn starch? Do you add water or heavy cream to corn starch first then once it’s liquidized you add to soft peak cream?

  179. bakedbree

    September 15th, 2015 at 2:39 pm

    No, I add the cornstarch with the sugar.

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