Dr. Oetker Whipped Cream Stabilizer - 2 × 10 g

Product Information

Confectioners sugar/Powdered sugar – Again what you are doing here is taking advantage of the starch in the confectioner’s sugar which usually is either cornstarch or potato starch. By its very nature, whipped cream is a pretty unstable thing: It’s mostly air that is held together by a network of fat molecules from the cream. My whipping cream with gelatin added is soupy – the gelatin was warm so the whipping cream won’t become stiff – Just place a bowl of ice water below the bowl of whipping cream and it will whip instantly.

In the video I explained that I was using Country Crock since that is the only one I can get near me nowadays. Cream or cream tarts prepared with BIOVEGAN cream stiffener can be frozen and defrosted again without losing consistency or flavour. Whipped cream cheese frosting – add softened cream cheese to the whipped cream frosting to make a richer whipped cream cheese-based frosting. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. My stabilized whipped cream is stringy – if you add warm gelatine mixture to cold whipping cream, the gelatine will seize and set instantly which will lead to gelatin strings.

We haven't tried adding butter to increase the fat content (similar to UK double cream), but thanks for the suggestion!

Second, it adds a more milky flavor as compared to the starch flavor of the stabilized whipped cream.

If you must make a substitution, Instant ClearJel is still the best choice, but cornstarch, crème fraîche, mascarpone, and plain yogurt will all work well too. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. These five simple and easy methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. Agar-Agar is a plant derived food product, several times stronger as a gelling agent than gelatin – an animal by-product.

When the date is passed, it doesn't mean that the food will be harmful, but it might begin to lose its flavour or texture.If you’re making whipped cream to serve alongside your favorite dessert, it’s best to make it just prior to serving (in which case there’s no need to stabilize), but if you must make it ahead of time, you’ll get the best results by stabilizing your whipped cream with Instant ClearJel.