How to Stabilize Whipped Cream

The traditional slice of pumpkin pie at Thanksgiving wouldn’t be the same without a generous dollop of whipped cream, adding flavour and decadence. If left to stand, whipped cream separates, melting into a pool of sweet white liquid.

By adding a few common ingredients, you can whip up a double cream that will hold its shape longer.

Sprinkle a tablespoon of powered milk over double cream after whipping to soft peaks. Continue beating until stiff peaks form. Choose a quality powdered milk, and use this cream in non-sweet recipes, such as cheese dips.

Substitute icing sugar for the granulated sugar called for in your recipe when sweetening your whipped cream. Do this is your plan to serve your whipped cream as a desert garnishment. Icing sugar blends easily into the cream and reduces the moisture content. In addition, most powdered sugars contain a small amount of cornstarch. Cornstarch acts as a thickener and stabiliser.

Stir 1 teaspoon of unflavored gelatin into 2 tablespoons of cold water and allow it to “bloom” for 10 minutes. The gelatin will soften and grow in bulk as it absorbs the water. Heat the mixture in the top of a double boiler until the gelatin is melted and smooth. Cool to room temperature.

Whip 2 cups of double cream to soft peaks and add the melted and cooled gelatin. Whip the cream until it reaches firm peaks. If you’re going to sweeten the cream, add the sugar at the same time you add the gelatin.

Use a cake decorator’s trick, and melt one large marshmallow for every cup of whipping cream. The easiest way to do this is in a small microwaveable bowl. Heat the marshmallow for 5 seconds at a time, and stir as soon as it begins to enlarge. Gently scrape the melted marshmallow into double cream whipped to soft peaks. Continue beating until the texture is similar to that of a soft icing. This cream may be piped into borders and simple rosettes.