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
Scale
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.
