If you’ve been searching for a luscious, rich topping that holds its shape beautifully yet melts in your mouth, then you’ve struck gold with this Stabilised Whipped Cream with Mascarpone and Gelatine Recipe. This creamy marvel combines the velvety richness of mascarpone with the airy lightness of whipped cream, cleverly stabilized using gelatine to keep every swirl perfect for hours. Whether you’re decorating cakes, dolloping on desserts, or enhancing your favorite treats, this recipe brings professional flair with simple, straightforward steps that will make your desserts unforgettably elegant and delicious.
Ingredients You’ll Need
The magic of this Stabilised Whipped Cream with Mascarpone and Gelatine Recipe lies in its thoughtfully chosen yet simple ingredients. Each one plays a crucial role—whether it’s the creamy texture, subtle sweetness, or the structure that holds everything together without compromising flavor.
- Thickened cream (heavy cream), cold: The base for your whipped cream; chilling it ensures better volume and stability.
- Cream stabiliser powder: A special ingredient that helps the whipped cream hold its shape longer.
- Mascarpone cheese, chilled and high fat: Adds that luscious, silky texture and a slight tang to enrich the cream.
- Unflavoured gelatine powder: Essential for stabilizing, giving your cream a sturdy yet soft finish.
- Water: To bloom the gelatine so it blends smoothly into the cream.
- Extra heavy/thickened cream: Adds extra creaminess and helps balance the consistency.
- Vanilla extract: Brings a warm, comforting aroma and depth of flavor.
- Sweetener (caster sugar, superfine sugar, or sifted icing sugar): Sweetens the cream just enough without overpowering the delicate mascarpone flavor.
How to Make Stabilised Whipped Cream with Mascarpone and Gelatine Recipe
Step 1: Prepare the Gelatine
Start by blooming your gelatine powder in cold water. This step is key to ensuring your gelatine dissolves completely without clumps, which helps the cream stay smooth and evenly stabilized. After about 5 minutes, gently warm the gelatine until fully melted but not boiling—this keeps its strength intact.
Step 2: Whip the Mascarpone and Cream Stabiliser
In a chilled mixing bowl, combine mascarpone, cream stabilizer powder, and a portion of the thickened cream. Whip this mixture gently until it starts to thicken but is not yet fully stiff. This blend gives your whipped cream its luxurious body and creates a creamy base ready for the next big step.
Step 3: Incorporate the Gelatine and Remaining Ingredients
Add the melted gelatine slowly into your mascarpone-cream mix while whisking steadily to combine without forming any lumps. Then, add the rest of the cream along with the vanilla extract and sugar. Whip everything together until soft peaks form. The gelatine is now evenly dispersed, so once chilled, the cream will hold its shape beautifully.
Step 4: Final Whipping and Setting
Give the cream one last vigorous whip to reach your desired firmness—soft yet structured. Transfer it to a container and refrigerate for at least 30 minutes to allow the gelatine to work its magic fully. After that, your Stabilised Whipped Cream with Mascarpone and Gelatine Recipe is ready to impress!
How to Serve Stabilised Whipped Cream with Mascarpone and Gelatine Recipe
Garnishes
This stabilized cream pairs wonderfully with a sprinkle of shaved dark chocolate, fresh berries, or a dusting of cinnamon. These simple touches not only enhance the flavors but also add an inviting pop of color or texture that makes any dessert look professionally styled.
Side Dishes
Serve your stabilized whipped cream alongside warm fruit cobblers, rich chocolate cakes, or even a delicate pavlova. Because it holds its shape so well, it’s perfect for hearty desserts that benefit from a creamy contrast. It’s also an excellent companion to fresh fruit salads for a lighter, more refreshing treat.
Creative Ways to Present
Use a piping bag fitted with a star nozzle to create elegant rosettes or star shapes atop your desserts. You might even layer it in trifles or parfaits to add both texture and elegance. With this Stabilised Whipped Cream with Mascarpone and Gelatine Recipe, the possibilities for creative presentation are truly endless and exciting.
Make Ahead and Storage
Storing Leftovers
If you have any leftover stabilized whipped cream, keep it in an airtight container in the refrigerator. It will comfortably stay fresh and maintain its structure for up to 48 hours, making it perfect for preparing desserts in advance or enjoying as a quick treat.
Freezing
Freezing whipped cream is often tricky, but with this stability, it freezes relatively well. Spoon portions into a lined tray and freeze solid before transferring to a bag. Thaw overnight in the fridge, then gently whisk to restore some of that fluffy texture before serving.
Reheating
Since this is a cold dessert component, reheating is not recommended. Instead, simply let frozen stabilized cream thaw in the refrigerator and whisk slightly to regain its lovely consistency. Using heat could break down the gelatine and change the texture.
FAQs
Can I use gelatin sheets instead of powder?
Absolutely! Just soak the sheets in cold water until soft, squeeze out excess liquid, and gently melt them to replace the powder gelatine amount. The key is to ensure the gelatin is fully dissolved for smooth incorporation.
What if I don’t have cream stabiliser powder?
You can still make this recipe, but it might not hold its shape as well over time. The combination of mascarpone and gelatine will still help, but expect a slightly softer texture and less peak retention.
Is mascarpone absolutely necessary?
Mascarpone enhances the cream’s richness and texture, but if you don’t have it, full-fat cream cheese can be a substitute. Just be mindful it will impart a tangier flavor and a slightly different mouthfeel.
How long will the stabilized whipped cream last once made?
When stored properly in the fridge, it will keep its texture and taste for about 2 days. After that, it may begin to lose some firmness and freshness.
Can I flavor this stabilized whipped cream with other extracts?
Yes! Vanilla is classic, but feel free to experiment with almond, coffee, or citrus extracts to complement your dessert. Just use sparingly to avoid overpowering the creamy base.
Final Thoughts
There is something truly special about mastering the Stabilised Whipped Cream with Mascarpone and Gelatine Recipe. It transforms simple cream into a versatile, stable, and irresistible delight that elevates every dessert it touches. Give this recipe a whirl—you might just find it becoming your go-to secret weapon for impressing guests or brightening everyday moments with creamy, dreamy indulgence.
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Stabilised Whipped Cream with Mascarpone and Gelatine Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.2 cups
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: French
Description
This recipe guides you through making stabilized whipped cream that holds its shape longer than regular whipped cream, perfect for decorating cakes and desserts. Using cream stabilizer powder, gelatine, and mascarpone, this whipped cream maintains a smooth, creamy texture and resists weeping, ideal for preparation ahead of time without compromising flavor or consistency.
Ingredients
Stabilized Whipped Cream
- 1 cup thickened cream (heavy cream or whipping cream), cold from fridge
- 3 1/4 tsp cream stabiliser powder
- 1 cup thickened cream (heavy cream or whipping cream), cold from fridge
- 1/3 cup mascarpone (40%+ fat, use high quality reputable brand), cold from fridge
- 3/4 tsp gelatine powder (unflavoured, e.g. McKenzie’s brand)
- 1 tbsp water
- 1 cup thickened cream (heavy cream or whipping cream), cold from fridge
- 1 tbsp extra heavy/thickened cream
- 1 tsp vanilla extract
- 2 tbsp caster sugar or superfine sugar OR 1/2 cup icing sugar (powdered sugar), sifted (for Chantilly Cream)
Instructions
- Prepare Gelatine: Sprinkle the gelatine powder over 1 tablespoon of cold water and let it bloom for 5 minutes until it swells and thickens.
- Heat Gelatine: Gently warm the bloomed gelatine in a microwave or over a double boiler just until melted and liquid. Do not boil. Set aside to cool slightly but not solidify.
- Mix Cream Stabiliser and Cream: In a large chilled mixing bowl, combine 1 cup of cold cream with the cream stabiliser powder. Whip on medium speed until soft peaks begin to form.
- Add Mascarpone and Sugars: Gradually add the mascarpone, sugars (caster or icing sugar), vanilla extract, and the melted gelatine to the whipped cream mixture. Continue whipping on medium-high speed until firm peaks form and the mixture is smooth and stabilized.
- Finish Whipping: Fold in the extra tablespoon of thickened cream gently with a spatula to enrich the texture and ensure the cream is stable yet light.
- Chill Before Use: Refrigerate the stabilized whipped cream for at least 30 minutes before piping or spreading to allow it to set perfectly.
Notes
- Use cream and mascarpone straight from the fridge for best whipping results.
- Cream stabiliser powder helps maintain the structure and prevents weeping or separation.
- Use a reputable brand of mascarpone with at least 40% fat for the best creamy texture.
- For a Chantilly Cream texture, use sifted icing sugar instead of caster sugar.
- Do not overheat the gelatine or it will lose its setting property.
- This stabilized whipped cream can hold shape for several hours at room temperature and up to 24 hours in the fridge.
