How to Stablize Whipping Cream

Whipped cream is a common ingredient in dishes, both sweet and savory alike. The light, airy topping is even frequently enjoyed by itself. The real challenge in using whipped cream is how to stabilize it for inclusion in some recipes. Without stabilization, the water will leak out and the air will dissolve out and the whipped cream is ruined. Here are some tips on stabilizing whipping cream to make it last its longest.

Things You'll Need

• Cornstarch
• Non-fat dry milk
• Gelatin
• Marshmallows
• Sauce pan

Instructions

1. Refrigerate your whipping cream. By cooling the mixture, the fats remain more viscous, holding the whipping cream together in its whipped form. Store whipped cream in refrigerator, cooler, or freezer if it isn't going to be used immediately. Store the dish that you needed the cream for in a cool environment until it is served

2. Mix in small amount of cornstarch to the whipping cream when you mix it. Cornstarch is a common thickening agent employed by culinary professionals in a large number of recipes, usually in soups, stews and sauces. Add one tablespoon of cornstarch for each cup of cream used.

3. Add nonfat dry milk when you whip the cream. Nonfat dry milk dissolves easily during the whipping process, adding thickness to the concoction. Pour your ingredients together, slowly adding two teaspoons of nonfat dry milk for each cup of cream, dissolving the dry ingredients into the cream before adding the next bit and repeating.

4. Mix gelatin into your whipping cream. The gelatin proteins will help hold the fats, sugars and air together. Dissolve gelatin into hot water as directed on the package and allow the mixture to cool to about 95 degrees Fahrenheit. Combine gelatin mixture and whipped cream ingredients together and whip.

5. Add melted marshmallows to the whipped cream mixture. Marshmallows have the combined effect of adding flavor and sweetness as well as adding its own gelatin to the cream. Melt two marshmallows for each cup of cream you will use in a sauce pan at low temperatures until liquefied. Combine the liquid marshmallows to the whipped cream ingredients and whip together.

Tips & Warnings

• Freeze unused whipped cream to use later. Scoop into a plastic bag, remove all air, seal and freeze.

• Do not boil marshmallows or gelatin mix. Boiling heat reduces the effectiveness of the gelatin.

References

• Stabilization Methods
• Stabilization Method

Resources

• Whipped Cream Recipe