25 thoughts on “Stabilized Whipped Cream: Baking Quick Tip from Cookies Cupcakes and Cardio”

  1. How long did you actually mix it for please message back and can I use
    Double cream that has 48% Fat Thanks! :)

  2. Hm, I’ve done this with icing sugar before, it still deflates after a few
    hours and you’re left with a bit of a mess whether on cake or cupcakes.
    Wish I could find out to make that ultra smooth frosting that bakeries use.
    Regular butter cream is too grainy and dense for me.

  3. That’s how I already do it, but I’m wondering how restaurants get that
    super thick whipped cream that they top their pies with. Do they just keep
    whipping it til it’s really thick? Almost like a custard but thick. I’ve
    wondered for years lol. 

  4. I like to use instant pudding, the white chocolate flavor is to die for!!!
    You can try cream cheese flavor to give it that wonderful twist as well. I
    use an entire pkg and add it to 4c. of whipping cream. You can adjust the
    amounts if you are using less cream. Just add it little at a time until you
    reach the flavor you like!!! 

  5. This was an interesting video, but the cornstarch and gelatin method won’t
    be sweet right? Wouldnt you have to add sugar to it anyways?

  6. Any time I’m making cream that isn’t for dipping fruit in, I always
    stabilize it with gelatin. Works perfectly every time, especially for
    homemade mousse or whipped cream frostings.

    Plain gelatin sure does stink though, lol.

  7. Having used these methods, I would high recommend the use of unflavored
    gelatin. Make sure you use while in liquid form, if it sets before you use
    warm for five sec in micro but make sure it is not hot. I made a Black
    Forest cake and used stabilized whipping cream, using gelatin and it held
    up even on the second day. Using the confectioner sugar has not worked
    near as well in the past.

  8. 5th comment! Thanks for this video, Jen! I just wanted to tell you that I’m
    making the Snickerdoodle Cupcake with the Mini Pumpkin Pie today! I can’t
    wait till my guests try this for tomorrow’s Thanksgiving party! Thank you
    so much!

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