How to make stabilised whipped cream

Cream containing 30% or more butter fat is usually whipped with a whisk,or a stand mixer or hand mixer resulting in a thick cream - but not too stiff yet runny and we end up wishing it stayed the way we want to..:) Try this .................

First place the bowl and the blades in the freezer for 15 minutes.

Sprinkle 1 teaspoon of unflavored gelatin in a bowl containing 1 tablespoon of water. Place the bowl into a bigger bowl with boiling water as in a water bath. Leave it untouched, the gelatin would dissolve gently and will stay lump free as well.

 Cream should be cold too , Pour out 250 ml cream  into the cold bowl , add 2 tablespoons of sugar ( optional)

 Beat until soft peaks form.

Now add gelatin to the cream and beat for a minute at high.

 The cream would thicken and could be used to spread or for piping. Ideally place it in the fridge for about 15 minutes before piping.

The whipped cream usually is unstable, meaning it will return to a more or less liquid state within half an hour to one hour. Hence it is not suitable for decorating food that will not be immediately served. Stabilizing it with gelatin  helps it to stay firm and as such lasts longer.


Tip: Always check the Fat content( in percentage) on the packaging - irrespective of the Brand locally available. The fat content should be over 30% - ideally about 34- 36 %.