Adjusting whipped cream to hold its shape longer?
How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings added.
These need to hold together at room temp for several hours.
I'm thinking by going heavy on the powdered sugar I can get a thicker consistency.
I would like to pipe this onto the top of miniature gingerbreads with a large pastry bag.
Best Answer
Your best bet is probably gelatin stabilized whipped cream. This recipe from Wilton gives you an example of how to proceed. You can google many other results.
Depending on your tastes, to compliment gingerbread, you may also consider some alternate frostings which will hold up better at room temperature and taste great:
- White chocolate ganache (sample recipe from the Food.com)
- Cream cheese icing (sample recipe from Martha Steward)
And I have to mention, in a completely different direction, a lemon glaze could be spectacular on gingerbread, although very different (sample recipe from Martha Stewart).
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How do you make whipped cream last longer?
Store the container of whipped cream on a shelf towards the back, not in the refrigerator door. The temperature is cooler in the back of the refrigerator and warmer in the refrigerator door. Store it underneath other chilled items to get the coolest temperature, preserving its peaks and texture.How do I keep my whipped cream from going flat?
For whipped cream that needs to last for a few hours: Simply add 1 tablespoon confectioners' sugar to 1 cup whipping cream before whipping. Make it in the morning and serve it after dinner. If you want even more more stability, whisk 1 tablespoon cornstarch with the powdered sugar before adding it to the cream.How long will whipped cream from a can hold its shape?
Whipped cream will hold for 2 to 3 hours in most cases, although this time is shortened in warmer weather. The point is that unless you are making your topping more than a couple of hours ahead, you don't need to worry about your whipped cream deflating.How do I make whipped cream tighter?
Cornstarch - Is another way to stabilize whipped cream and it works well. I use cornstarch more often for home desserts as compared to gelatin. Simple and easy as adding it to the whipped cream after adding the sugar.Stabilized Whipped Cream Easy Recipes | 4 Methods | Whipped Cream Frosting
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Answer 2
Plain whipped cream is somewhat problematic as an icing. It doesn't hold shapes well, and it begins to deflate and weep after just a few hours, even in the refrigerator.
There are a number of ways to make stabilized whipped cream, which is more durable and pipes better. Here is a recipe from Wilton. It uses gelatin to stabilize the whipped cream. The recipe is very simple: just bloom the gelatin in water, add to the cream, and whip.
If for some reason you don't want to use gelatin (e.g. kosher or some kinds of vegetarian) you can use corn starch, or a commercial stabilizer like Dr. Oetker. Rose Levy Berenbaum recommends cornstarch; here is her recipe. I've also seen dry milk powder, carageenan, and even cream cheese.
Answer 3
More sugar should make it stiffer.
However, if you're piping it, you may wish to get closer to this wedding cake frosting which doesn't use eggs. They hold longer than some marriages.
here is also a list of different types of icing.
Answer 4
Stabilizing the whipped cream should give you a great result. It's so easy to do.
Before whipping the cream, bloom the gelatin in water. After blooming, microwave it long enough to liquefy (about 10 seconds). Make the whipped cream as you normally would. Just drizzle in the gelatin as it starts to thicken. It will last for at least 24 hours. I haven't had any around long than that. :) If you need more details, here's a post on my blog with pictures. Stabilized whipped cream is definitely worth the extra step.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Marko Klaric, Charlotte May, ROMAN ODINTSOV