Stabilized Whipped Cream: Literally Everything You Need to Know

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 !

You'll probably never see this. But I used to work at a supermarket where you get those "whipped icing" birthday cakes that you can ask us to put names on. And I'll give you our biggest tip. Use sifted powdered sugar instead of granulated (about 2 tablespoons per cup of cream). And here's the magic tip. Buy Clear Piping Gel. It comes in little 10 oz. jars. Just add 2 tablespoons of that per every cup of cream as well, and whip to stiff peaks. It holds for multiple weeks, and doesn't turn stiff like gelatin. If you've ever wondered why supermarket whipped icing is so good. It's the Clear Piping Gel. Stuff is magic, lol. If you're curious to exactly how we did it. We pre-chilled the bowl. Then whipped the cream, and sugar together till soft peaks with the electric mixer. Then add your flavorings, coloring, and the pipping gel at this stage. Before beating by hand to stiff peaks. Hope this helps.

This is the type of content I need! I have tried a method where you put mini marshmallows in the cream and let them dissolve in the fridge over night before whipping. It is a safer way to add gelatin and a little cornstarch but it also adds the sugar and the vanilla all at once. It was a tip from a man who’s mother made pies for a diner. It was pretty sturdy and let the cream shine.

i work at a bakery and we make our whipped frosting with instant pudding, and we use all different flavors. our recipe is 2 cups of heavy whip, completley whip it plain until soft peaks, add pudding, and whip until firm peaks form. its amazing. give it about 20 mins in the fridge for the pudding to lose the grainy texture and create a thicker yet still light and airy taste. its soooooooo yummy, my favorite is the white chocolate

The Frugal Gourmet (old TV cooking show) said that, after you whip your cream, to store it in the fridge in a strainer, over a bowl (use a fine strainer that hooks onto the edge of the bowl so it's suspended. Cover the whole shebang with saran.) This allows you to make the whipped cream the day or so before you need it. A couple of teaspoons of whey will gradually leak out into the bowl below. It's this whey which will make your whipped cream deflate over time. I've done this for decades (I only make whipped cream a couple of times a year; and I use powdered sugar), and it always works. Maybe this will work for whatever you're going to use it for, and just make the whipped cream ahead of time.

As a pastry chef, I suggest to everyone to use sheet gelatine when it comes to stabilizing whip cream. It's the industry standard and by far the most reliable method I have ever used. You get the stability without having to deal with the lumping complications of powder gelatine. Edit: Sorry to the vegetarians about this one tho. It's also a good reason to bring up any dietary or allergy limits when buying food that doesn't label ingredients.

In my family's bakery, we used 1 packet of instant pudding mix with 1qt of whipping cream to make an instant mousse! We would also mix the gel-like fruit filling in to make fruit mousses (e.g. the raspberry puree filling mixed with instant vanilla mouse made raspberry mousse). It makes for a very sweet but very delicious cake filling

Well done! this is the best presentation I have seen on stabilizing whipped cream and the fact that you critiqued the taste of each and tested each sample in controlled temperatures over a fair amount of time is next level. This is exactly the presentation I've been wanting to see ... I love your style.

Dude just the fact that you have spent all this time testing stabilizing whipped cream you deserve an award from some cook University ! i greatly thank you for saving me from having to work this out for my self. You are my whip cream hero and you get ten thumbs up.

THANK YOU! My sister treats me like an uncouth peasant for only using our grandmother’s Jello recipe. Whipped cream and instant pudding is where it’s at— especially for our big family cookouts in the summer. You proved our Big Mama right. You vindicated me. I ain’t no ignorant peasant, I’m a good grandson following in the footsteps of a genius thank👏🏾you👏🏾very👏🏾much👏🏾.

Where I live, even cream cheese is expensive and difficult to find so me and my mom used to mix whipped cream with strained yogurt (making yogurt thicker and creamier by straining whey) it tastes fantastic and I always use this recipe for tiramisu, fruit cakes and lemon cake:)

I really liked how you created some really good criteria right up front so we know how you were grading the different methods. It makes it easier to decide which method would work best for me, based on what I'm using it for and my kitchen skills or tolerance of each criteria!

I’ve started a dessert cup business which requires a lot of whipped cream and many outdoor events. This has helped me so much to determine which method is better. Thank you for sharing this knowledge.

In Germany we have something called "sahnesteif" which translates to "cream stiff" and its basically just modified cornstarch, so it makes sense, that the pudding mix works the best 😊

With the pudding mix, I think the reason you find it to be kind of "thick and heavy feeling" is because you use too much. Instead of 2 tbsp of the pudding to 1 cup of heavy whipping cream, you should use 1 tbsp of pudding for every 1 cup of heavy whipping cream. This way it's not "heavy" or too thick. It turns out perfect. Nice and light and holds wonderfully when stored in the fridge.

In Germany we have "Sahnesteif" (literally cream stiffener), which is mostly modified corn starch i.e. the same active ingredient as for the pudding but without the flavoring. You can get it from any grocery store in single serve sachets. It's good to finally understand how it works.

This concept and the actual execution are so wonderful, I love love tests like these so I don't have to spend hours testing these components myself. Can't wait to see more from you!

A helpful tip when whipping mascarpone or cream cheese with cream; beat the cheeses with a splash or two of cream to smooth it out BEFORE adding in the rest of the cream. That way you don't get any graininess and it comes out ultra-smooth and can hold piping definition.

thank you so much for this!! I’m just getting into baking and I was overwhelmed with the amount of different ways to do this, without additional info on the differences. 💗☺️

I’ve never seen one of your videos before but I already think I could listen to you talk about cooking for days. Great video.