Stabilizing Whipped Cream

You’ve worked incredibly hard on making the perfect apple pie for that summer BBQ, you’ve taken out your “don’t worry I’m a professional” whipped cream maker and you’ve strategically and with skill and precision  dispensed a well crafted portion of delicious whipped cream on top (to of course impress those critical in laws).  Fifteen minutes later, the sun has taken the best of your once aesthetically delicious dessert and your whipped cream has turned into a blob of cream layered over a pie. We’ve all experienced this at one time or another and the good news is, it can be easily avoidable.

Gelatin is the most common stabilizer out there, a popular brand that comes to mind is Knox which you can find in most to all grocery stores.

Sprinkle a small portion of gelatin powder over a small amount of water, usually 1/2 teaspoon gelatin over 1 tablespoon water for 1 cup cream, 1 teaspoon gelatin and 2 tablespoons water for 2 cups of cream etc..

Warm it in a microwave until the gelatin melts,  once the gelatin has dissolved let it sit until it is fully cool. Put the dissolved gelatin  in the whipped cream canister. Once it is in the canister with the cream and already added ingredients, screw on the head of the whipped cream maker and immediately shake the canister- to mix the ingredients and gelatin in together.  Once the ingredients are well shaken you can then dispense your N20 cartridge into  the canister.  This method will keep your whipped cream firm and thick for much longer.

If your into a more vegetarian approach you can also use, ” Agar Agar” the flavorless, seaweed-based thickener. In recent years it has become quite popular internationally, and most popular in Japan, where it is known as “kanten”.  You can use the same amount of of agar-agar powder, just as you would with recipes calling for gelatin.

3 Comments

  1. Annemarie

    I found this technique to be the perfect solution, thanks for the help! Although the agar-agar was a little trickier, I had to play around with it. I found that just a small amount of agar-agar, was enough to make it stable.

  2. AlwaysHere

    Great post you got here. I’d like to read more about that topic. The only thing I would like to see on that blog is a few pictures of some devices.

    Kate Watcerson

  3. Sander

    You might want to mention agar requires heating before it is activated. You can’t just substitute agar for gelatin and expect it to behave the same. Also agar melts above 37C, meaning it does not taste the same as gelatin and does not melt in your mouth.

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