The Secret to Keeping Whipped Cream Desserts from Melting
Keep it silky, not soupy!
Whipped Cream Frosting
There's nothing quite as satisfying as biting into a dessert made with fresh whipped cream. The airy, silky cream can make simple things like strawberries seem indulgent enough for even the highest royalty.
However, there's just one problem—whipped cream deflates quickly and easily, so in just a few hours, your dessert can go from opulent to lackluster. The best solution to this conundrum is also the simplest one.
Gelatin or Packaged Stabilizer
To stabilize your fresh whipped cream and help it hold up to hours of partying, whip powdered gelatin, or specially formulated stabilizer into the cream. Though there are other methods to keeping your whipped cream from melting into a mess, these are the only ones that allow it to hold its shape for long periods of time without altering the texture or taste.
Use gelatin or whipped cream stabilizers like "Whip It" to help your cream stay silky, not soupy for up to three days in the fridge. After three days, it's best to toss it out (stabilized or not) because it's a fresh dairy product and will go sour.
If you don't have the previous options on hand, you could use cream of tartar. Cream of tartar has a tangy flavor and is most often added to lemon meringue pie or snickerdoodles, but that flavor will also be very apparent in your whipped cream if you use it.
Another solution is xantham gum, which can help whipped cream hold shape for up to one week; however, it also thickens the cream much more than desired.
Other substitutes include powdered sugar, flour, and cornstarch, but you'll encounter the same options as above with these additions.
Hungry for more? Check out this Kitchen Hack: Make Whipped Cream Without a Whisk.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.