Looking to make whipped icings like the bakery that don’t turn into a melty mess on your beautiful cake? Stabilized Whipped Cream is your answer!
Stabilized Whipped Cream may sound intimidating and difficult, but it’s actually very easy to make at home with your everyday kitchen appliances and utensils, and a few very simple ingredients!
Many years ago, before, during, and after attending culinary school, I worked at various grocery store bakeries, as well as a restaurant, where I used whipped icings often.
At the bakeries, they used pre-made whipped topping icings that came in buckets, and the ingredients didn’t resemble anything close to something I could make at home.
However, at the restaurant, I learned a very simple trick to using authentic whipped cream that not only tasted delicious, but it looked beautiful topping cakes and desserts.
This little secret was imparted to me by the head pastry chef at the time. He said that he used a heaping tablespoon of marshmallow fluff for every cup of heavy whipping cream that was used in his recipe. What?!?!?!
That’s right. Not only did he use marshmallow fluff, but he also emphasized to me that it was important to also use confectioner’s sugar instead of granulated sugar.
Confectioner’s sugar (also known as powdered sugar), has a little cornstarch added to it to prevent caking and clumping while stored on the grocery store shelves.
That small amount of cornstarch in the confectioner’s sugar also helps in stabilizing the whipped cream.
The reason I don’t use cornstarch only is that it can leave a gritty mouth feel and texture to the cream.
WHY USE STABILIZED WHIPPED CREAM?
Unfortunately regular homemade whipped cream doesn’t last long. After only a few hours it begins to get watery and starts to deflate.
Stabilized Whipped Cream is like homemade Cool Whip, but so much better! It will last for up to 24 hours in the refrigerator, so feel free to put it on the list to make ahead!
If you like the bakery-style whipped frosting instead of buttercream, this will be the best choice for your cake. Keep in mind that while stabilized whipped cream is sturdier, it cannot withstand fondant overlayed on top.
TIPS FOR MAKING STABILIZED WHIPPED CREAM:
- It’s best to chill your bowl and beaters before getting started. This will help your whipped cream thicken up quickly and increase in volume. The easiest way to do this? Pop them into the freezer for about 15 minutes before whipping the cream.
- Also, make sure your cream is cold and is refrigerated until the moment you’re going to start whipping.
- As for the bowl, a stainless steel bowl is the best choice for whipping cream.
- Make sure to let the melted marshmallow creme cool slightly before mixing it in. You don’t want it hot when adding it to your bowl.
- Whipped cream doubles in volume, so if you want 2 cups of whipped cream, you’ll use 1 cup of heavy whipping cream. You can easily half, double, or triple this recipe.
TOP THESE DELICIOUS DESSERTS WITH STABILIZED WHIPPED CREAM!
HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!
Stabilized Whipped Cream
- 1 cup heavy whipping cream
- 1 heaping tablespoon marshmallow fluff -OR- 2-3 jumbo marshmallows
- In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.
- Stop the beaters and melt a heaping tablespoon of marshmallow fluff in the microwave in 5-second intervals until just melted. Stir gently until slightly cooled and you have a gooey, thick mixture.
- Add the melted marshmallow to the whipped cream, and continue whipping on high until stiff peaks form.