Make sure the cream is sufficiently chilled before whipping as it will not whip up otherwise. Either one can be used in this recipe with heavy cream producing an even more stable whipped cream.
Read above on the difference between whipping cream and heavy cream. If you don't have a heat-proof bowl or glass and prefer to use the microwave method, microwave the bloomed gelatin on medium-high for 10 seconds at a time until it becomes liquid. A Pyrex measuring cup with handle is great for this.
This is for blooming the gelatin and placing inside a pot of simmering water. It's usually found in the baking aisle or you can order it online. The Knox brand is pretty standard and can be found in most grocery stores. Stabilizing the whipped cream before mixing it with other elements makes it much sturdier for filling. Matcha cake roll filled with Adzuki bean whipped cream stabilized with gelatin. Heavy cream is usually found in gourmet food shops. But if you're looking for a very stable whipped cream, consider using heavy cream instead. I found that even regular whipping cream that is stabilized with gelatin to be firm enough for piping and filling. Personally, I find the flavour of whipping cream at 33% to be a bit brighter and a bit sweeter than heavy cream so I prefer it in recipes like this Strawberry and Cream Cake Roll where it is stabilized with gelatin. For whipping, however, there is a marked difference with heavy cream being more stable after whipping. Whipped cream and heavy cream are sometimes used interchangeably in some recipes and it can usually be swapped one for another in cooking without affecting the texture too much. Even with just a small percentage change, it's whipping ability changes dramatically. The heavy whipped cream designation is given to cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35% and is usually found at 33% in most regular grocery stores.
Lastly, if you find pouring gelatin into whipped cream intimidating (it's really not!), you can try this easy stabilized 2-ingredient Real Chocolate Whipped Cream. I also have a new version of this stabilized cream with mascarpone. To prevent it from deflating, it's also a good idea to stabilize whipped cream if mixing it with other elements like in this red bean whipped cream filling used to fill this Matcha Cake Roll. Nobody likes a cake with droopy frosting.Īdding gelatin to whipped cream makes it super sturdy and stabilized enough for piping medium to large designs, and for use as a filling for cakes like this Japanese strawberry cake roll I made below. It may sound intimidating to add gelatin to whipped cream but it's actually quite easy and the results are well worth the effort. The whipped cream will be much sturdier with a slightly spongy texture. However, to make it sturdy enough for piping and especially as a deep filling, it's preferable to make stabilized whipped cream with gelatin instead. Regularly, fresh whipped cream is not sturdy enough to be used for piping or as a deep filling without being stabilized with ingredients like gelatin, powdered sugar, cornstarch or pudding mix.įor use as a decorative cake topping, whipped cream can be conveniently stabilized with powdered sugar as shown in this recipe. A Sturdy Whipped Cream for Piping or Deep Filling in CakesĪ stabilized whipped cream is perfect for those who prefer a frosting that is light, airy, less sweet and buttery but still sturdy enough for piping designs.
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