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Knox gelatin benefits1/28/2024 ![]() ![]() It seems that the cake itself absorbed any weeping that the whipped cream may have undergone during refrigeration. Whipped cream stabilized with Instant ClearJelĪll the stabilizers worked fine in the stacked cake set-up. Photography by Danielle Sykes food styling by Kaitlin Wayne And of course, the whipped cream that had not been stabilized at all fared the worst, losing all its volume and becoming a fully liquid, sad mess. Cornstarch came in fifth with weepy, gritty results. Yogurt performed next best, with similar results to the other dairy products, if just a little more deflated. Because both are pretty thick to begin with, my theory is that they naturally contribute structure and body to the whipped cream. These both maintained quite a bit of aeration but had become slightly soupy in some places. Tied for second place were crème fraîche and mascarpone. After five days of refrigeration, the Instant ClearJel-stabilized whipped cream remained fluffy, aerated, and uniform in texture throughout. When it came to the plain stabilized whipped cream, Instant ClearJel was the clear winner. To test stability, I used the aforementioned Strawberry Mascarpone Tea Cake to see how the same lineup of stabilized creams would perform in a stacked cake that was refrigerated for three days. To test duration, I let them all hang out in covered bowls in the refrigerator for five days. In addition to whipped cream with no stabilizer at all, I tested versions with equal proportions of Instant ClearJel, cornstarch, crème fraîche, mascarpone, and plain yogurt. I tested five common ingredients used for stabilizing whipped cream to see which would hold up the best and the longest. What’s the best way to stabilize whipped cream? Strawberry Mascarpone Tea Cake relies on stabilized whipped cream as its filling. Photography by Kristin Teig food styling by Liz Neily Having a stabilized filling will keep it intact during transportation and help prevent it from collapsing in the heat at your next warm-weather gathering. ![]() Another stacked dessert is our Strawberry Mascarpone Tea Cake, with its thick layer of whipped cream holding up an entire sponge cake layer. Napoleons are stacks of crisp puff pastry that sandwich fluffy, creamy fillings between them, and if you fill them with unstabilized whipped cream, they’re more prone to toppling or sliding apart. When I think of stacked desserts, Napoleons immediately come to mind. As a topping, it’s not bearing the weight of other dessert components, and, since it will be eaten within a few minutes, time is not a concern. Lastly, stabilizing whipped cream allows you to make it ahead of time.īy contrast, whipped cream that’s used as a ready-to-eat topping, such as garnishing a slice of pie, doesn’t need to be stabilized. Stabilizing whipped cream also ensures easier portability and resistance to warm temperatures. To achieve height in a dessert that is literally built on foam, you need that foam to be sturdy enough for the job. Stabilizing whipped cream lends structural integrity to a stacked dessert. To keep whipped cream light and fluffy for longer, you can stabilize it. Photography by Rick Holbrook food styling by Kaitlin Wayne To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. Whipped cream can suffer the same fate: If not stabilized, the network of fat molecules will collapse, losing the whipped-in air and returning the cream to its liquid state. It’s only a matter of minutes (or seconds!) before it deflates, and the billowy, fluffy texture yields to a slumped, unimpressive mush. This makes it a foam, and if you’ve dealt with foams before, you know that they don’t last long - think of a soufflé, for instance. By its very nature, whipped cream is a pretty unstable thing: It’s mostly air that is held together by a network of fat molecules from the cream. The main benefits of stabilizing whipped cream are to make it last longer and to prevent it from deflating and weeping. What are the benefits of stabilizing whipped cream? To determine the best method, I tested five stabilizers to find the very best one. But one of the more common questions we’re asked is how to stabilize whipped cream - that is, how to keep it longer, without it weeping or deflating. We’ve also covered how to make it in Mason jar and how to fix it when something’s gone wrong. Most of us already know how to make whipped cream (but if you need a little help, check out this blog post). ![]()
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