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Thread: Stabilized Whipped Cream

  1. #1
    Senior Member Nita's Avatar
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    Stabilized Whipped Cream

    There was a lot of discussion recently about substituting "real" whipped cream in recipes that call for Cool Whip. I am not a fan of Cool Whip, much prefer the real deal. so, according to Irma Rombauer (author of Joy of Cooking), gelatin added to whipped cream gives it a firmer texture that keeps the cream from weeping. Here is her recipe for Stabilized whipped cream.
    Pour into a heatproof cup:
    1 Tbsp cold water
    Sprinkle with:
    1/2 tsp unflavored gelatin
    Let the gelatin soften, without stirring it, for 5 minutes. Place the cup in a pan of simmering water until the gelatin is melted and liquid is clear. Let cool to room temperature. Prepare Whipped Cream* adding the cooled (but not cold) gelatin mixture while while you beat as the cream begins to thicken.

    * Joy of Cooking Whipped Cream (makes 2 -2& 1/2 cups)
    In a Chilled bowl and using Chilled beaters, Beat until thickened:
    1 cup cold heavy cream, sweetened as desired with granulated sugar (2 tsp - 2 Tbsp) Or sifted powdered sugar (1 - 4 Tbsp).
    Optional - add 1/2 tsp of pure vanilla
    Last edited by QuiltnNan; 05-31-2018 at 07:12 AM. Reason: remove shouting/all caps

  2. #2
    Super Member ptquilts's Avatar
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    Thanks! At my house whipped cream doesn't last long enough to need stabilization, lol!!

    I had a neighbor who worked in the Cool Whip factory, he said if you saw how it was made, you would never eat it or give it to your family.

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    Power Poster nativetexan's Avatar
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    yuck. years ago I had peeled back the plastic on some cinnamon buns and right underneath the paper label was a dead moth!! i use to go to drive-in's to watch movies and one had a factory right next door. the building had windows open near the roof. no screens. then I knew how that moth got there!

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    So happy to see this. I was the one who asked for this recipe. I would much rather use natural than factory made. My niece worked in a cookie factory. She said she would never eat another factory made cookie.
    Mavita - Square dancer and One Room School Teacher

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    Super Member Stitchnripper's Avatar
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    There used to be a show in called "how it's made" or something similar and when they showed how anything is made, it is kind of a turnoff.
    Alyce

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    Quote Originally Posted by maviskw View Post
    So happy to see this. I was the one who asked for this recipe. I would much rather use natural than factory made. My niece worked in a cookie factory. She said she would never eat another factory made cookie.
    i am sure if we knew/saw how all our "Store bought" food is made we would be a bit turned off, but are we willing to go back to all homemade/home grown or remain in the industrial environment we have created.

  7. #7
    Super Member Belfrybat's Avatar
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    I stabilize whipped cream by using a TBS of instant pudding powder to one cup of cream. I like the white chocolate flavour as it doesn't add any flavour to the whipped cream. Vanilla can be used as well but it adds a bit of "pudding" flavour. What I do is whip the cream until its doubled in bulk but not firm. Sprinkle on the pudding powder while continuing to whip. It firms up really fast and will stay firm. It does add a bit of sweetness, but not enough to be off-putting.

  8. #8
    mac
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    What great ideas for whipped cream. This means that I can make those desserts ahead of time and not worry about the whipped cream getting soggy. Yeah!

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    KitchenAid Lady on QVC 23 yrs. here, I use the instant pudding method belfrybat described. Will stand up to even hot studio lights.

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    I could never get that "how it's made" show here (maybe I have the wrong dish service) but my mom could get it in Ohio and I LOVED watching how different things were made. Really interesting and sometimes I understood why things cost so much. Was a fun show to watch.

  11. #11
    Super Member Chasing Hawk's Avatar
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    Quote Originally Posted by Stitchnripper View Post
    There used to be a show in called "how it's made" or something similar and when they showed how anything is made, it is kind of a turnoff.
    I loved that show. You are right about some of things they made food wise. I don't eat deli meat anymore........lol
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    Does anyone know how long the whipped cream will hold up in a recipe that is refrigerated? One like banana pudding or Chocolate Eclair Cake that uses cookies layered with cool whip and pudding mixed together? One day? two days?
    Really like the idea of not using cool whip and there are a lot of recipes out there that do.

  13. #13
    Super Member llong0233's Avatar
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    Really, guys? Have you ever read the ingredients on a container of ice cream? Any brand, any flavor. If you do, you might say you would never eat ice cream again. There's no getting away from food additivies. Here's a review of Dairy Queen soft serve: here is just something that looks entirely perfect about a swirled Dairy Queen cone. It is almost too pretty to eat. Ironically we would be better off if we did not eat it. Dairy Queen soft-serve ice cream contains a laundry list of synthetic and dangerous ingredients.

    Among these are ice crystals, high fructose corn syrup, refined salt, stabilizers, emulsifiers, carrageenan, mono and diglycerides and calcium sulfate, a common industrial chemical. Commercial sources of calcium sulfate found in soft serve ice cream are derived from cows or pigs, or manufactured synthetically.

    When it is all spelled out on paper, Dairy Queen soft serve is about as far from real food as you can get.

    For me, I don't read labels any more....they scare me!!
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  14. #14
    mac
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    llong0233, one of my favorite things to get at McD's is their ice cream cones. Not sure I want to get them anymore...

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    Super Member Irishrose2's Avatar
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    I've eaten at DQ once in two years. I became violently ill and my tummy isn't right yet and it's been at least a month. Never again!

    Has anyone used the stabilized whipped cream in a recipe and held it overnight? I have to make dessert for 60 in two weeks and Id like to use the real stuff. I will be cooking one evening and serving at noon the next day.

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    Super Member ptquilts's Avatar
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    the problem (for me) with soft-serve ice cream is, how often do they clean the machines? esp. a place where the ss is just one of the menu items, not the main attraction.

    At least ice cream and soft serve are not made with shortening, like Cool Whip is.

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    Quote Originally Posted by Geri B View Post
    i am sure if we knew/saw how all our "Store bought" food is made we would be a bit turned off, but are we willing to go back to all homemade/home grown or remain in the industrial environment we have created.
    Yes, you would be surprised at how many people really are going back to homemade. There are several places in Wisconsin where pizza is sold. They grow their own wheat and grind it as needed for the crust. Then they add all their own home-grown vegetables and add cheese from the factory just down the road. You'd be surprised at how much more delicious this can be. The pizzas are cooked in their own wood-fired or electric ovens.
    Mavita - Square dancer and One Room School Teacher

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    Irish,

    There are a few methods of stabilizing whipped cream, the one using gelatin will hold for a day or two. Using cornstarch, basically adding pudding powder (which is sugar and cornstarch plus flavourings), will hold for a few hours or overnight.

    Did you know you can also freeze left over whipped cream? Put dollops on a waxed or parchment paper lined baking sheet and freeze. You will want to use within a week as it will dry out and absorb odours in the freezer. When needed just put the frozen dollop on the dessert and it will quickly thaw.

    I hear what you said about DQ. It was many years ago that I got violently ill after eating at McDonalds. I have never been back. I have not eaten DQ treats, except the Mister Misty (freezies) since I was a young child, I always got a tummy ache.

    I do not worry about Carrageenan though. It is seaweed and has been used for hundreds of years by peoples around the world as a thickener.
    Attending University. I will graduate a year after my son and year before my daughter.

  19. #19
    Senior Member Nita's Avatar
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    Quote Originally Posted by Murphy224 View Post
    Does anyone know how long the whipped cream will hold up in a recipe that is refrigerated? One like banana pudding or Chocolate Eclair Cake that uses cookies layered with cool whip and pudding mixed together? One day? two days?
    Really like the idea of not using cool whip and there are a lot of recipes out there that do.
    I recently substituted stabilized whipped cream in a coconut cream pie recipe that called for mixing cool whip with vanilla pudding. I also used the stabilized whipped cream, with a sprinkle of toasted coconut, for the pie topping. It took hubby and I four days to finish that pie and held up beautifully. I beat the whipped cream quite stiff.

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    Quote Originally Posted by Nita View Post
    I recently substituted stabilized whipped cream in a coconut cream pie recipe that called for mixing cool whip with vanilla pudding. I also used the stabilized whipped cream, with a sprinkle of toasted coconut, for the pie topping. It took hubby and I four days to finish that pie and held up beautifully. I beat the whipped cream quite stiff.
    Thank you, Nita! for sharing your experience. Next dessert I have to make will be with the stabilized whipped cream.

  21. #21
    Super Member Darcyshannon's Avatar
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    I have plain gelatin packs. This is much better than buying "whip it" stabilizer product.

  22. #22
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    I put 1/3 cup powdered sugar in the bowl for each cup whipping cream. I whip the cream until it is very stiff and dry. It keeps for 4 days in the refridgerator. I've used it to frost cakes with without a problem.
    Penny

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