Whipping Cream stabiliser

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Quattro

Whipping Cream stabiliser

Hi, does anybody know how to stabilise whipping cream? I have heard Dr Oetker do something but unfortunately is not sold in the UK. I think there are various methods out there (some including gelatine/flour etc) but have not tried it yet but there may be a super easy way. Any advice would be fantastic. I am making a black forest gateau and wanted to make it the day before - didnt want to use double cream as a bit too heavy and rich. I wanted the piped rosettes to stay put for a day or so. Sometimes just using whipping cream, they can droop a bit and go a little sloppy after a few hours. Kind regards

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Queen of Puds

Whipping cream

What about piping your rosettes onto parchment, open freeze, make the cake as normal & then add the rosettes, frozen, just 10 mins before you, serve. Voila!

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Quattro

Whipping cream stabiliser

Thank you so much - great idea - I wanted to stabilise the whole lot of whipping cream (including the bit I will use for the layers and outside (as on the outside I make a pattern in the cream and want it to stay put without sagging) - I know they use a stabiliser in bakeries/shops but nobody is aware of how to make it as I think a lot of places get it in already made up.

avatar
Quattro

Whipping cream stabiliser



Thank you so much - great idea - I wanted to stabilise the whole lot of whipping cream (including the bit I will use for the layers and outside (as on the outside I make a pattern in the cream and want it to stay put without sagging) - I know they use a stabiliser in bakeries/shops but nobody is aware of how to make it as I think a lot of places get it in already

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Rasdora

CREAM

Hello, one solution is to whip in a quantity of mascarpone to the whipping cream - about 100/150 gr to 250 mls of cream but even though it works very well the result is more or less the same as double cream. Stabilisers are easily available in other European countries but I have never heard of them in the Uk, probably because there are so many differnt types of cream available. Good luck!

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SonyaK

Whipping Cream stabiliser

If you Google, the most common stabiliser seems to be Gelatin.
Over here (Oz) we have less types of cream than UK. The most common type is 'thickened cream' which has gelatine added.
I recently found a brand which used vegetable gums instead, which I prefer, as a vegetarian.

 
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