How to Prevent Whipped Cream from Deflating- Kitchen Conundrums with Thomas Joseph

hey everybody thomas joseph here now do you sometimes find that when using wonderful whipped cream for a filling or a frosting it doesn't end up fluffy and light and airy like this version i have here but instead turns out deflated and even starts to weep on you as you store it in the refrigerator well today i'm going to share with you a really easy trick in keeping your whipped cream nice and stable and weep so let me show you how all right to start off one thing that's really super important in making whipped cream at home whether you're stabilizing it or not is in making sure that your ingredients are chilled and also your equipment is chilled so in front of me here i'm using a stand mixer today because i'm using a decent quantity of cream to whip two cups in total i'm using a stand mixer and the bowl is really well chilled it's actually been in the freezer for a little bit and so is the whisk attachment to the stand mixer as well really cold equipment will help create a nice skeleton i'll call it that to your whipped cream the skeleton is the little bubbles that form and if they're nice and cold and rigid you'll have good volume and buildup but if they're warm they're not going to be stable for very long you won't get as much lightness and volume out of them so make sure that your equipment and your ingredients are cold now this is whipping cream here and you want to make sure that the cream that you're using is the highest fat content possible and heavy whipping cream is 33 to 35 percent fat so high fat is great for whipped cream i'm gonna add this to my bowl here and i'm going to start the mixer on a lower speed now whenever you're making whipped cream or even if you're making a meringue it's best to start on a lower speed to encourage smaller bubbles to form and then you'll build up the speed and continue to build up those small bubbles creating something that's a little bit more stable and while we're mixing this on low speed i'm going to add a little bit of sweetener and i'm using three tablespoons of granulated sugar for two cups of heavy whipping cream here now this is really going to depend on your recipe how sweet you want your cream you might want more sugar you might want less i'm doing something that's just slightly sweet as a topping for a pie and i'm using granulated sugar because one thing in testing out different methods of stabilizing the whipped cream a lot of sources say to use confectioner's sugar and confectioners sugar has a little bit of cornstarch an anti-caking ingredient that keeps it nice and lump free and most people say that the cornstarch in there helps to stabilize the whipped cream but in testing it out it really had no effect for us so i'm just using regular granulated sugar now the real star player here in keeping this whipped cream nice and stable is gelatin and i'm using a half a teaspoon of powdered gelatin here i mean this is something that you can get in the grocery store you don't need to go to a specialty store for this and a tablespoon of cold water and i'm just gonna sprinkle the gelatin over the top of the water and this is going to sit or bloom as it's called for about two to three minutes now blooming gelatin but really what it does is it helps the gelatin get saturated with water and then ultimately we're gonna melt this down in the microwave you could do it on the stove top if you wanted to just until the gelatin dissolves and it's a nice liquid we don't want it too too hot guys again because we're trying to keep all of our ingredients cold but really when using gelatin it has to be in a liquid form and the liquid form is in a melted state so as you can see here we're on medium-low speed we're starting to increase the volume of the mixture a little bit you can see and now i'm going to turn this up to a medium speed and i want to whip the sugar and the heavy cream until we get nice soft peaks so we're almost going the full way in terms of volume development before we add our gelatin all right guys checking in our whipped cream here we are almost at a nice silken soft peak and let me show you what that means you should have a peak that almost kind of tips over a little bit it's not stiff it's not straight up in the air and this is the point at which we're going to add the gelatin to help stabilize the whipped cream so at this point i'm going to keep the speed at medium here and i'm going to slowly drizzle in the gelatin mixture and this again you guys has been heated in the microwave for a few seconds just until it's nice and liquidy and it's almost at room temperature it's not hot make sure if it is hot you cool it slightly before adding it to the cream now gradually add this beating it in so that it's nice and even you can even increase the speed a little bit and then for a little bit of flavoring i'm gonna add some vanilla extract and you can flavor this in any way you guys that you'd like vanilla is kind of a classic addition to whipped cream and now i'm just going to with a rubber spatula fold the whipped cream together but you can see i have nice stiff peaks here this hasn't churned into butter you want to make sure that you stop before the mixture looks clumpy clumpy and curdled but is still nice and silken like this here you can see it's nice and lofty and delicious now some other methods that might be out there you guys on the internet for stabilizing your whipped cream we've tried them all and really gelatin is the best now i know that a lot of you out there look for other sources other than gelatin in a lot of recipes because it is a meat based product but we've tried agar agar we tried a cornstarch slurry mixture and really we didn't have as much success in keeping your whipped cream nice and lofty and stable like this with very little weeping okay this is the gelatin mixture most of the other options that we tried whether it be confectioners sugar a corn starch slurry or even agar agar really deflated the whipped cream and it separated and started to weep so unfortunately or fortunately gelatin seems to be the best bet when it comes to stabilizing your whipped cream now if you are a gelatin fan i would encourage you to give this a try at home for your fillings for your frostings whatever it might be as always you guys we love the kitchen conundrums that you send our way so reach out to us using the hashtag kitchenconundrums and as always guys enjoy and as always guys click like and subscribe [Music]

Channel: Everyday Food

Views: 973,802

Keywords: Recipe, Recipes, Cooking, Cook, Food, Dinner, Easy meal, Dinner tonight, Everyday Food, Home made, Sarah Carey, Martha Stewart, Family meal, easy cooking, how to, food ideas, quick dinners, fast recipes, easy recipes, quick recipes, whipped cream

Id: xafug2Fb8_U

Length: 7min 14sec (434 seconds)

Published: Tue Jul 31 2018