A large pile of whipped cream (whipped cream) makes the dessert even more delicious. However, this delicious foam made of air, water, and fat breaks down if left for too long. Stabilizing the whipped cream allows the cream to be sprayed on top of the cupcakes, layered on the cake, as well as keeping the cream stiff during the trip home. Professional chefs prefer to use gelatin to stabilize whipped cream. However, there are many other options that are easier to use and can be eaten by vegetarians.
Ingredients
- 240 ml heavy cream and one of the following ingredients:
- 1 tsp (5 g) unsalted gelatin
- 2 tsp (10 g) nonfat milk powder
- 2 tbsp (30 g) powdered sugar
- 2 tbsp (30 g) vanilla flavored instant custard powder
- 2-3 large marshmallows
Step
Method 1 of 3: By Adding Gelatin
Step 1. Let stand until thick gelatin that has been mixed with water
Sprinkle tsp (2.5 g) unsalted gelatin into 1 tbsp (15 ml) cold water. Let stand for 5 minutes or until the liquid is slightly thickened.
The quantities of each ingredient in this article are intended for use with 240 ml of heavy cream. This measure expands to about 480 ml after shaking
Step 2. Stir constantly while heated over low heat
Heat and stir constantly until all the gelatin is dissolved without any lumps remaining. Take care not to let the liquid start to boil.
- Try using a double pan to heat the gelatin slowly and evenly.
- Using a microwave oven is the quickest way, but it's a bit risky. The gelatin mixture should only be heated at intervals of 10 seconds to prevent it from getting too hot.
Step 3. Let the mixture come to body temperature
Remove from the heat and let the gelatin sit until it reaches about the same temperature as your finger. Do not get colder than body temperature. Otherwise, the gelatin will harden.
Step 4. Beat heavy cream until almost stiff
Beat until slightly stiff, but not yet forming peaks.
Step 5. Pour gelatin in a constant stream while continuing to beat
Keep beating while pouring the gelatin. If poured into cold cream without beating, the gelatin can harden into dense strands. Continue beating the cream as usual.
Method 2 of 3: Using Other Materials
Step 1. Use powdered sugar
Most commercial refined sugar contains corn starch which can help stabilize the whipped cream. Replace the granulated sugar with the same amount of powdered sugar.
- If you don't have a kitchen scale, replace 1 part granulated sugar with 1.75 (7/4) parts powdered sugar. 2 tablespoons (30 g) of powdered sugar is usually enough to sweeten 240 ml of cream.
- Beat the cream until smooth peaks form before adding the other ingredients. Adding sugar too soon can cause the whipped cream to deflate.
Step 2. Add the powdered milk before whipping the cream
Use 2 tsp (10 g) of powdered milk for every 240 ml of cream. Powdered milk provides the protein to stabilize the whipped cream without changing the flavour.
Step 3. Use melted marshmallows
Place 2-3 large marshmallows in a large bowl and melt in the microwave for 5 seconds. Or, place the marshmallows in a large, greased skillet and slowly heat them on the stove. The marshmallows are ready when the marshmallows have risen and melted enough to stir until combined; Remove from stove so it doesn't turn brown. Let stand for 2 minutes to cool, then mix into the whipped cream until smooth peaks form.
Small marshmallows contain corn starch. Corn starch also helps stabilize the cream. However, marshmallows are less likely to be more difficult to melt and blend
Step 4. Try using vanilla flavored instant custard powder
Mix 2 tbsp (30 g) vanilla instant custard powder into the cream once smooth peaks have formed. This will keep the whipped cream stiff, but yellow in color and have a similar taste. This method should be tried first for personal consumption before being used to make your friend's cake.
Step 5. Mix in the crème fraîche or mascarpone cheese to make the cream a little denser
Mix 120 ml of crme fraîche or mascarpone cheese into the whipped cream, which has formed smooth peaks. This method produces a cream that is stiffer than usual, but not as dense as using other stabilizers. Cream stabilized by this method has a tangy taste and is suitable for use as cake frosting. However, this cream cannot be sprayed.
- This cream still melts at hot temperatures. So, keep it in the refrigerator.
- Use the blades of the mixer to pulverize the mascarpone cheese into small pieces so it doesn't fly out of the bowl when whipped.
Method 3 of 3: By Changing Technique
Step 1. Use a food processor or hand blender
Beat the cream by turning on the beater intermittently so that the cream expands. Once the cream is thick enough so it doesn't splatter everywhere, beat it intermittently until the cream reaches the right consistency. This method usually takes only 30 seconds, doesn't require refrigerating equipment, and results in whipped cream that can last for at least 2 hours.
Do not use a food processor or hand blender for too long or at too high a speed. Otherwise, the cream will turn into butter. If signs of separation and clumping are detected early enough, you can sometimes correct the condition by adding a little cream while whisking manually
Step 2. Cool all ingredients and tools before starting to make whipped cream
The colder it is, the less likely the cream will break down. Store heavy cream in the refrigerator, where it is coldest, which is usually the back of the bottom shelf. If you want to beat the cream manually or with an electric mixer, chill the bowl and whisk in the freezer for at least 15 minutes before starting the whipped cream.
- Metal bowls keep cold longer than glass bowls. After all, not all glass bowls can be stored in the freezer.
- If it's hot, soak a bowl of cream in ice water. Beat the cream in an air-conditioned room.
Step 3. Store the whipped cream in a sieve placed on top of a bowl
Whipped cream releases water over time. This is the main cause of the cream to break down. Store the whipped cream in a small sieve so that the water can drip into the container under the sieve, instead of causing the cream to break down.
Line the sieve with cheesecloth or tissue paper if the sieve holes are too large to hold the whipped cream
Tips
The higher the butterfat content in the cream, the more stable the whipped cream will be. For the most stable whipped cream, use heavy cream with a fat content of 48%. However, not many places sell the cream. Remember, the higher the fat content, the easier the cream will thicken when whipped, so, if you're not careful, the whipped cream will often be thicker than you'd like
Warning
- Gelatin is an animal product so it is not eaten by most vegetarians.
- Store the whipped cream garnished dessert in the refrigerator if not serving immediately. Stable whipping cream still breaks down at warm temperatures.
