Stabilized Whipped Cream: Literally Everything You Need to Know
There are SO many methods out there for making Stabilized Whipped Cream, but which one is actually the best? Find out how to make 8 of the most common recipes. I test each one for taste and texture, then put them to the test to see which would survive longest in a 90°F / 32°C room.
Most of them failed miserably, but one whipped cream managed to last without melting. Watch to find out which one!
*Disclaimer: cream is a perishable dairy product. Even if the whipped cream is stabilized, it will spoil if held at room temperature for longer than 2-3 hours and potentially even quicker at higher temperatures. For long term storage and safety, it is recommended to keep whipped cream in a sealed container at or below 40°F/4°C. Once cream has been left out, it cannot be refrigerated and reused. Use discretion — when in doubt, throw it out.
The test in this video is solely meant to find the theoretical longevity of stabilized whipped cream and is meant to be used as reference information. Don’t replicate at home.
Stabilized Whipped Cream Formulas
Plain
– 1 cup (240mL) cream, cold
– 2 tbsp (25g) sugar
– 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Cornstarch (not recommended)
– 1 cup (240mL) cream, cold
– 2 tbsp (25g) sugar
– 1 tbsp (9g) cornstarch
– 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Milk powder
– 1 cup (240mL) cream, cold
– 2 tbsp (25g) sugar
– 3 tbsp (24g) milk powder
– 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Instant pudding
– 1 cup (240mL) cream, cold
– 2 tbsp (25g) sugar
– 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream)
– 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Mascarpone
– 1 cup (240mL) cream, cold
– 2 tbsp (25g) sugar
– 3 oz (85g) mascarpone
– 1 tsp vanilla (optional)
1. Whip cream and sugar to soft peaks.
2. Add mascarpone and beat to combine.
3. Whip to desired consistency.
Cream cheese
– 63g (1/4 cup) cream cheese
– 2-1/2 tbsp (31g) sugar
– 1 cup (240mL) cream, cold
– 1 tsp vanilla (optional)
1. Beat cream cheese and sugar together until smooth.
2. Add cream in a bit at a time, beating in between to prevent lumps.
3. Once all the cream has been added, Whip to desired consistency.
White chocolate
– 3 oz (85g) white chocolate, finely chopped
– 1 cup (240mL) cream, cold
– 1 tsp vanilla (optional)
1. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes.
2. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.
Gelatine
– 1/2 tsp gelatine
– 2 tbsp water
– 1 cup (240mL) cream, cold
– 2 tbsp (25g) sugar
– 1 tsp vanilla (optional, but recommended)
1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted. Add 2 tbsp cream and stir to combine.
2. Whip together cream and sugar until soft peaks. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency.
3. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.
Chapters
00:00 – Intro
00:32 – Why stabilize whipped cream
01:06 – Too many recipes!
01:32 – Testing overview
01:57 – Recipes begin
02:16 – 1. Plain
03:32 – 2. Cornstarch
04:22 – 3. Milk Powder
05:04 – 4. Instant Pudding
06:12 – 5. Mascarpone
07:18 – 6. Cream Cheese
08:26 – 7. White Chocolate
09:29 – 8. Gelatine
11:06 – STRESS TEST
11:41 – Test #1 (90F / 32C)
12:32 – Test #1 conclusions
13:44 – Test #2 (82F / 28C)
14:29 – Final Scoring
15:49 – Ranking & Analysis
16:52 – Outro
32件のコメント
Hello here 🙂 I am a food engineer and just wanted to give a bit more background about the instant pudding. Modified starch in this case is a native starch, modified with addition of chemicals making it more resistant to process and shelf life and then precooked to give an instant viscosity. The pudding also contains xanthane gum (an hydrocolloid) which support as well the texture. And it contains also some emulsifiers (mono and diglycerides) that support the emulsion you have created. You could also use this technique by using only instant corn starch or only xanthane gum to see the differences you could get. Great video !
Pity he didn't try xanthan gum (0.1–0.15% by weight). In this era of gluten free foods, it is available everywhere. Also, much less work to make if you use an iSi Whip. That's how pros make whipped cream
Modified Starch in your pudding means the starch has been processed with chemicals to modify its structure. Not a clean ingredient. Modified does not necessarily mean it is pre-gelatinized or does not require cooking or heating. Just use milk protein powder (not whey protein) and casein in the powder will help forming firm whipped cream. If you want to use less expensive ingredient, use gums like Tara, Guar or Xanthan. These are very clean ingredients.
This video is 4 years old, and still SO helpful! Thank you for taking the time to research this and share it with all of us to make life a little easier for others. Genuinely so appreciative of your efforts!
A client wanted a chantilly cream WEDDING CAKE- I stabilized with mascarpone, gelatin, and meringue powder for frosting that won’t melt or weep in Houston humidity. Each stabilizer didn’t do it on their own, but all three worked perfectly
Love your test. I'm a visual person plus taste really matters. Great job! Thank you😊
I hate how we can't just buy pure cream. In Canada, our whipping cream, or any cream other than coffee cream are loaded with crap like carageenan, a seaweed extract that destroys the gut.
This video is so cool
Great idea 💡
Great video! ❤
Sheldon can I use instant pudding to stabilize American butter cream for longer shelf life
Hi can you show how to make a fudgy brownie different from chewy brownie or cake brownie? As YouTube is all over
I've always used gelatin with no problem. However I've never brought the dessert item out in high heat. I recently followed a stabilized whipped cream recipe that had both powdered sugar and gelatin. I couldn't use it right away, so I put it into the fridge. It set up and turned into more of a mousse-like situation. I thought it was delicious! I never made the cake,so I just ate the 'mousse' by itself as dessert. I realized that this would now be my standard mousse recipe; no messing with egg whites. And of course my mind went to all the flavors I could try and desserts I could make with it. I would still use it as a frosting for cakes though, it would have to be used right away. I bet it would hold well between cake layers.
if wanting to use mascarpone…..
a good sub would be ricotta
im shocked you didnt use agar for one
How much did you reduce the vanilla pudding?
Maybe we can make mascarpone/cream cheese with a tsp of pudding so it will not melt easily and it will not compromise the taste😊 I will try incorporating these ingredients…thank you❤
Instant pudding it is then🎉
Excellent job! I learned a great deal.
Been using Instant Jello vanilla pudding for the last 20 + years. 1 Tbsp per cup heavy cream for most applications. If I need a product that is much more durable and has to stand by itself for 24 hours +/-, I will use 1 1/2 Tbsp. Add an extra 1/2 tsp of good quality vanilla ( a total of 1 1/2 tsp per cup of cream) and you will never know it is in there. Good post, thank you for all the work Sheldo.
So has anyone used cream of tartar? I've used this to make some mousse deserts. Would love to see this method tested.
What about using marshmallow fluff to help hold
Wow very detailed work there z…. Thanks 🙏 for sharing
Make your own mascarpone. It’s really simple and affordable.
Melt the chocolate 25%, white or dark chocolate, with the cream then fully refrigerate overnight then whip, it’s called crème Parisian
Hey can i pour instant pudding in buttercream? Please help 🙏
I loved this video a lot.
Can you tell me the proportions for using instant pudding mix and whipped cream?
I live in India and summer temperature is around 38 F
You obviously did not read any of the Google descriptions because not one of them would have told you to add raw cornstarch they tell you to cook it with the sugar and a bit of the milk and then refrigerate it so you don't have that disgusting raw flour flavor yuck
Also, cornstarch needs to be cooked first to activate its thickening/binding attributes. Just stirring it into cold cream isn’t optimizing its potential.
I like Whip it better than instant pudding. Same active ingredient but no weird fake flavor
Being a medical researcher, I really appreciate your technique of assessing different categories.
Your choosing a "control" against which you measure the efficacy of other entries plus your very logical and reproducible scoring system is indicative of a highly technical mind.
Glad to have discovered you.
Hi do you have any videos of whipped ganache with gelatine?
How about Cobasan?