Sometimes buttercream just doesn’t do the trick.
I must not be feeling well if those words actually just came out of my mouth…well my fingers.
What I mean is, sometimes buttercream is too thick or heavy, or sweet, for the type of dessert you are making. Sometimes good ole fashioned whipped cream is perfect for your project. BUT, if you’ve ever tried to decorate with plain whipped cream, you’ll know that it doesn’t last for long in it original glory and it realitivly quickly turns to a runny mess.
Having tried to figure out how to prevent this problem for a while now, I did some research and figured out three different ways that you can use to stabilize whipped cream: cornstarch, gelatin and my go to, icing sugar.
How to Stabilize Whipped Cream (Three Ways)
- 1 tbsp icing sugar, mixed with 1 cup of whipping cream
- 1 tbsp cornstarch mixed with 1 cup of whipping cream
- 2 tbsp cold water and 1/2 tsp of gelatin. Allow to set separately and then mix with 1 cup of whipping cream
For each of the variations, I whip the whipping cream in my stand mixer until it is about halfway through the whipping process. I then at the stabilizer and continue to whip until the cream is thick enough for piping.
For those of you who may be unfamiliar with how to whip whipping cream, we also have a video up on how to do that!
