Stabilized Whipped Cream: Literally Everything You Need to Know
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- Опубліковано 2 чер 2024
- There are SO many methods out there for making Stabilized Whipped Cream, but which one is actually the best? Find out how to make 8 of the most common recipes. I test each one for taste and texture, then put them to the test to see which would survive longest in a 90°F / 32°C room.
Most of them failed miserably, but one whipped cream managed to last without melting. Watch to find out which one!
*Disclaimer: cream is a perishable dairy product. Even if the whipped cream is stabilized, it will spoil if held at room temperature for longer than 2-3 hours and potentially even quicker at higher temperatures. For long term storage and safety, it is recommended to keep whipped cream in a sealed container at or below 40°F/4°C. Once cream has been left out, it cannot be refrigerated and reused. Use discretion -- when in doubt, throw it out.
The test in this video is solely meant to find the theoretical longevity of stabilized whipped cream and is meant to be used as reference information. Don't replicate at home.
Stabilized Whipped Cream Formulas
Plain
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Cornstarch (not recommended)
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tbsp (9g) cornstarch
- 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Milk powder
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 tbsp (24g) milk powder
- 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Instant pudding
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream)
- 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Mascarpone
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 oz (85g) mascarpone
- 1 tsp vanilla (optional)
1. Whip cream and sugar to soft peaks.
2. Add mascarpone and beat to combine.
3. Whip to desired consistency.
Cream cheese
- 63g (1/4 cup) cream cheese
- 2-1/2 tbsp (31g) sugar
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)
1. Beat cream cheese and sugar together until smooth.
2. Add cream in a bit at a time, beating in between to prevent lumps.
3. Once all the cream has been added, Whip to desired consistency.
White chocolate
- 3 oz (85g) white chocolate, finely chopped
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)
1. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes.
2. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.
Gelatine
- 1/2 tsp gelatine
- 2 tbsp water
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional, but recommended)
1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted. Add 2 tbsp cream and stir to combine.
2. Whip together cream and sugar until soft peaks. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency.
3. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.
Chapters
00:00 - Intro
00:32 - Why stabilize whipped cream
01:06 - Too many recipes!
01:32 - Testing overview
01:57 - Recipes begin
02:16 - 1. Plain
03:32 - 2. Cornstarch
04:22 - 3. Milk Powder
05:04 - 4. Instant Pudding
06:12 - 5. Mascarpone
07:18 - 6. Cream Cheese
08:26 - 7. White Chocolate
09:29 - 8. Gelatine
11:06 - STRESS TEST
11:41 - Test #1 (90F / 32C)
12:32 - Test #1 conclusions
13:44 - Test #2 (82F / 28C)
14:29 - Final Scoring
15:49 - Ranking & Analysis
16:52 - Outro - Навчання та стиль
Hello here :-) I am a food engineer and just wanted to give a bit more background about the instant pudding. Modified starch in this case is a native starch, modified with addition of chemicals making it more resistant to process and shelf life and then precooked to give an instant viscosity. The pudding also contains xanthane gum (an hydrocolloid) which support as well the texture. And it contains also some emulsifiers (mono and diglycerides) that support the emulsion you have created. You could also use this technique by using only instant corn starch or only xanthane gum to see the differences you could get. Great video !
Tell me more about food engineering! That sounds like an awesome role 😆
I studied biology for 2 years and then 3 years of food engineering in France. The target of food engineering is to formulate recipes and design the process in the industry to manufacture tasty and safe food in big quantity. I think in the US food engineers are called food scientists.
@@sophieq5190 Food scientists is the more broad term (also called gastronomists), food engineer, food chemist, and molecular gastronomist are all disciplines of food science.
@@DiMacky24 thanks for the clarification. I guess both terms are a bit different then :-) I really enjoyed my training and it allows to be able to understand a lot about why food industry is using a lot of ingredients that we wouldn’t use in our kitchen for instance.
@@sophieq5190 hi Sophie (i’m french, don’t know in which langage you should answer me)
I’m started to be interested in xanthane gum, emulsifiers and similar products
I like to make delirious dishes, for example my new project is to make 2 visually identical renderings of Bag End from the lord of the rings, one salted (i think of sandwiches inside), one a dessert. Some designs would be improved if I knew how to use xanthane etc (i’m not a pro ; I can understand a bit of chemistry)
I may find which amount of xanthane gum to use for a particular recipe ; another recipe will instruct another amount ; i can’t find a general and precise explication
Would you have a link to share, for xanthane gum and similar cooking helps ?
Also, it seems that the xanthane doesn’t taste very good, is that true ?
Sorry i’m so eager :)
You'll probably never see this. But I used to work at a supermarket where you get those "whipped icing" birthday cakes that you can ask us to put names on. And I'll give you our biggest tip. Use sifted powdered sugar instead of granulated (about 2 tablespoons per cup of cream). And here's the magic tip. Buy Clear Piping Gel. It comes in little 10 oz. jars. Just add 2 tablespoons of that per every cup of cream as well, and whip to stiff peaks. It holds for multiple weeks, and doesn't turn stiff like gelatin. If you've ever wondered why supermarket whipped icing is so good. It's the Clear Piping Gel. Stuff is magic, lol. If you're curious to exactly how we did it. We pre-chilled the bowl. Then whipped the cream, and sugar together till soft peaks with the electric mixer. Then add your flavorings, coloring, and the pipping gel at this stage. Before beating by hand to stiff peaks. Hope this helps.
PROVING YOU WRONG 😂😂
Wow cool, insider knowledge! I have always wondered how supermarkets get their whipped frosting to stay so nicely without getting stiff!
I just looked up the ingredients for the piping gel and it’s basically: corn syrup, sugar, modified corn starch, and agar gum. Seems like modified starch is the magic ingredient when it comes to stabilizing cream. It’s the reason why instant pudding mix and Whip-It work! The piping gel is probably the easiest to work with since it’s already pre-dissolved and there’s no worry of any remaining graininess, which can sometimes happen with the instant pudding mix. I’m sure the agar gum, which I gather is made from agar agar, in there also helps with stability.
I love that I’m learning new techniques from commenters like you. You’re not just helping me but others as well!!! Thanks!
@@sheldoskitchen can you please test different stabilisers for buttercream??!!
Thanks in advance...
I have indeed always wondered this. Thanks so much! Got any more supermarket secrets to share? 😝
@@mirar1 Not really I only worked in the back mixing, and cleaning stuff. I didn't do the decorating or anything.
Great comment, very helpful thank you!
i work at a bakery and we make our whipped frosting with instant pudding, and we use all different flavors. our recipe is 2 cups of heavy whip, completley whip it plain until soft peaks, add pudding, and whip until firm peaks form. its amazing. give it about 20 mins in the fridge for the pudding to lose the grainy texture and create a thicker yet still light and airy taste. its soooooooo yummy, my favorite is the white chocolate
Thank you !
Thanks for the insight
How much instant pudding?
Thanks. I'll try this.
You forgot to tell how much instant pudding should be added… Can you please post? 🤗
The Frugal Gourmet (old TV cooking show) said that, after you whip your cream, to store it in the fridge in a strainer, over a bowl (use a fine strainer that hooks onto the edge of the bowl so it's suspended. Cover the whole shebang with saran.)
This allows you to make the whipped cream the day or so before you need it. A couple of teaspoons of whey will gradually leak out into the bowl below. It's this whey which will make your whipped cream deflate over time. I've done this for decades (I only make whipped cream a couple of times a year; and I use powdered sugar), and it always works. Maybe this will work for whatever you're going to use it for, and just make the whipped cream ahead of time.
I love The frugal gourmet I grew up watching him. Great and useful tips for everything cooking.
Was that before or after he sexually assaulted those teenagers? @@teresa4949
I have some of his cookbooks from back when I got married in the 80s! I learned how to make wontons from one of them, way before the internet!
Oh my, this is the absolute best tip I have read in the comments so far. Thank you 🥳
@@teresa4949 He's a rapist.
As a pastry chef, I suggest to everyone to use sheet gelatine when it comes to stabilizing whip cream. It's the industry standard and by far the most reliable method I have ever used. You get the stability without having to deal with the lumping complications of powder gelatine.
Edit: Sorry to the vegetarians about this one tho. It's also a good reason to bring up any dietary or allergy limits when buying food that doesn't label ingredients.
We haven't been able to find a vegetarian alternative to this yet 😕
What’s the ratio ? Thanks
@@heyitsmebee Xanthum gum + emulsifiers apparently.
@@heyitsmebee try agar agar. :)
@@lilleong5741 I’m not a certified pastry chef, but from the different recipes I’ve seen it seems like 2-4% of the cream’s weight as gelatin works. 4% being a much more rigid product
This is the type of content I need! I have tried a method where you put mini marshmallows in the cream and let them dissolve in the fridge over night before whipping. It is a safer way to add gelatin and a little cornstarch but it also adds the sugar and the vanilla all at once. It was a tip from a man who’s mother made pies for a diner. It was pretty sturdy and let the cream shine.
Oh! that’s actually a genius idea. Sounds so easy and for sure super stable. Thanks for sharing!
Seems to be a brilliant idea! Would you let us know like how many mini marshmallows for a litre of 35% whipping cream? Thanks.
@@mcsiu1420 I was curious too and google does what it does best 😊
I'm for sure trying this!
@@mcsiu1420 Leaving this comment in case they respond.
In my family's bakery, we used 1 packet of instant pudding mix with 1qt of whipping cream to make an instant mousse! We would also mix the gel-like fruit filling in to make fruit mousses (e.g. the raspberry puree filling mixed with instant vanilla mouse made raspberry mousse). It makes for a very sweet but very delicious cake filling
That sounds so delicious!😋🥰
I highly appreciated your secret sharing, specially for all the new chefs that sale bakery items from their Ghost Kitchen, a secret like this change the whole game, I use to stay long nights because I want the next morning that my whipped creams items, be espectacular, especially in hot weather, YO JUST MAKE ME SOOOOOOOOO HAPPY, THAT I SANG ALLELUYA, !!!!!
everything in my Kitchen is espectacular, because all that I cook is the recipes and secrets of my two grandmas and 14 Aunties, I'm the only girl of the family, all of them teach me and share with me all they knowing, that change the whole enchilada, I just feel that, reading your comment, and You right, !!! I HAD NEVER SEE THAT !!!! BLESSINGS FROM CANADA.
From these comments, instant pudding seems to be the overall used one, and most recommended. As well, some people have said to add clear piping gel. Interesting.
I like using a stiff whipped cream on my pies and cheesecakes. Over the years, my fool proof method was using 1TBS of sugar free instant vanilla pudding mix for every 1CUP of whipping cream then add some powdered sugar and vanilla extract to taste. Never had any complaints and doesnt have a gritty taste nor texture.
Dude just the fact that you have spent all this time testing stabilizing whipped cream you deserve an award from some cook University ! i greatly thank you for saving me from having to work this out for my self. You are my whip cream hero and you get ten thumbs up.
Put the2T of pudding in after you whipped to soft peak stage.
THANK YOU!
My sister treats me like an uncouth peasant for only using our grandmother’s Jello recipe. Whipped cream and instant pudding is where it’s at- especially for our big family cookouts in the summer. You proved our Big Mama right. You vindicated me. I ain’t no ignorant peasant, I’m a good grandson following in the footsteps of a genius thank👏🏾you👏🏾very👏🏾much👏🏾.
Moms always know what's best, I have no idea how many cakes my mum baked but they were always amazing and she also uses instant pudding for her cheese cakes and other stuff :)
In addition to holding form really well, that sounds ABSOLUTELY DELICIOUS, and I'm going to suggest it to the bakers in my family. Bless your grandma; she knows what's up!
LoL
With the pudding mix, I think the reason you find it to be kind of "thick and heavy feeling" is because you use too much. Instead of 2 tbsp of the pudding to 1 cup of heavy whipping cream, you should use 1 tbsp of pudding for every 1 cup of heavy whipping cream. This way it's not "heavy" or too thick. It turns out perfect. Nice and light and holds wonderfully when stored in the fridge.
Did you see the whole video? He did exactly that in it
@VenomTheCat if you watched the video, you would see he added 2 tablespoons, not 1
Then he did it again with using only 1 tbsp pudding.
He actually said that. But I love that folks are sharing these amazing tips!
Best video and comments!!! I learned so much ! Thanks
Where I live, even cream cheese is expensive and difficult to find so me and my mom used to mix whipped cream with strained yogurt (making yogurt thicker and creamier by straining whey) it tastes fantastic and I always use this recipe for tiramisu, fruit cakes and lemon cake:)
In Germany we have something called "sahnesteif" which translates to "cream stiff" and its basically just modified cornstarch, so it makes sense, that the pudding mix works the best 😊
Haha that's a great name. I love the German language! So beautiful in how no-nonsense it is. I think we get the same product by Dr. Oetker here in North America but it's branded as "Whip It"
@@sheldoskitchen I think whip it is a much nicer name for it 😅
@@sheldoskitchen Omg can be no way to use that product without the song "Whip it" by the band Devo playing in your head. Actually that would be a banging song for whipping cream, so not a bad thing!
In the US they had a product called Dream Whip which made a fake whipped cream just with whole milk and that powder.
And I thought modified starch is the same as every other starch and just added regular starch to my whipped cream for simplicity reasons 😅 Well.. Going back to Sahnesteif then. I'm feeling so educated now xD
A helpful tip when whipping mascarpone or cream cheese with cream; beat the cheeses with a splash or two of cream to smooth it out BEFORE adding in the rest of the cream. That way you don't get any graininess and it comes out ultra-smooth and can hold piping definition.
Great tip! Thanks for sharing.
@@sheldoskitchen please say mascarponE it is italian, it is not strange at all
@@britvica Sure, that’s how you pronounce it in Italian, but like other borrowed words, when speaking English, you pronounce them as you would English words. I speak French and English, but I don’t use the French pronunciation for croissant when speaking English. Most importantly though, just don’t criticize how people speak at all unless they’re asking for help. Let people live. Words are to communicate so if you understood them, they were successful.
@@Rena-ej7vv wow! I even said please! I don't speak french, but I do speak serbo-croatian, german and english. For old, very old, borrowed word you use host pronunciation or even your own word, from your language..but for very international new borrowed words you use the original pronuncination.
That is not criticising, it is as it is. You have no gun pointed to your head.
Wtf.kind of person are you anyway??? In order for you not to feel criticised, ecerybody should just shut up?! Well, pardon my french, but f off.
@@Rena-ej7vv So you would actually say 'croy-sant' wow!
I really liked how you created some really good criteria right up front so we know how you were grading the different methods. It makes it easier to decide which method would work best for me, based on what I'm using it for and my kitchen skills or tolerance of each criteria!
I’ve never seen one of your videos before but I already think I could listen to you talk about cooking for days. Great video.
I’ve started a dessert cup business which requires a lot of whipped cream and many outdoor events. This has helped me so much to determine which method is better. Thank you for sharing this knowledge.
Hey Shahana! I'm so glad you found the video useful. Best of luck with your business!
@@tama3442 you Alright there?
This concept and the actual execution are so wonderful, I love love tests like these so I don't have to spend hours testing these components myself. Can't wait to see more from you!
Thank you Zak!
Hey ya sheldo i thought id answer a few questiins you had. Why do they put cornstarch in the powdered sugar. We call it icing sugar.
The cornstarch has nothing to do with the cream. Its an anticaking agent to stop the sugar clumping. I use that for instant stock when it clumps. Youl find it with most powdery fatty things.
Also stops water getting in.
Another thing.
The pudding powder.
From memory is dry cornstarch baked in the oven at 110 deg celcius or 120 if you want it golden.
Its called dextrose.
Also you can use guar gum or agar. Both hard to work with. Too much water required.
Thank you!! This is content I like, save, and then actually look up again! You’ve taken all the confusion out of whipped cream and omg I am grateful 🥰
What’s better than making great content? Being preserved forever as the best stabilized whipped cream video on UA-cam!
Well done! this is the best presentation I have seen on stabilizing whipped cream and the fact that you critiqued the taste of each and tested each sample in controlled temperatures over a fair amount of time is next level. This is exactly the presentation I've been wanting to see ... I love your style.
I didn't know I needed this video, watched the whole thing and enjoyed every minute. I find a lot of talking videos annoying, but you get right to the point in a friendly helpful way.
Also got lost in the comment section, I'm so amazed at your responsiveness, you're a gem among UA-camrs ☺️
Your comment seriously has made my day! I just love anything baking/food related and can talk about it non-stop. This UA-cam outlet spares my loved ones from having to listen to me constantly hahah. It’s so cool that I get to make videos on topics I’m passionate about and then get to chat with new friends about it! It’s really a dream :)
@@sheldoskitchen your enjoyment shines thru in the most delightful way! Looking forward to seeing more of your content, so glad I came across your channel!
I totally agree! Great video and love that he comments back to people.
@@hoodieninja70 amIright? Truly loving this guy!
I couldn't agree more
i've been using the pudding version for many years so i was pleased to see mine ranked the best. the only thing different i do is use powdered sugar, rather than regular. i keep mine in the freezer, using like cool whip. i use it daily in the hubby's pudding to take to work.
I wish I’d known about the pudding method this whole time instead of wasting time with gelatine!
Lucky hubbie
Do you use the same amount of icing sugar as regular sugar?
@@lauriejordan1647 I am curious about that too.
This experiments are very super helpful because i’ve been always wondered . And grateful that you did all the experiments that i wasn’t able to even imagine .
YOU ARE FREAKING AMAZING! Easiest video to watch, tone of voice is calm and soothing, videos are detailed, and you go the extra length to get the point across to the ensure extra confidence! Subscribed!
Meringue powder would be an interesting one to add to the list. Always been curious about that. Seems like it would be a good basis for stabilization.
Was gonna say the same thing. I’ve used it a bunch for buttercream, but never for whipped cream.
I’ve tried it and didn’t like it the texture or taste was very disappointing-whip it packets and instant pudding mix 10 x better
Or custard powder. Non dairy subs are getting better and better these days!
Wouldnt it turn the cream hard?
@@likewhatizzy1323 That takes time. By the time time has passed, it would have already been eaten.
I don’t know if you saw that but actually instead of putting the melted white chocolat right into the whipped cream, you should maybe do a ganache, the stability is soooo much better:
add some really hot cream (~100 g not whipped) to a bowl with your chocolate (~120 g work with any type of chocolate), and stir until it homogenous.
Then put a plastic wrap right ON (when I say on it’s literally on the surface touching the liquid so you don’t have any clumps), and put it in your refrigerator over night! When the mixture is cold whip it like regular whipped cream.
I’m French and actually live in France and We use a lot this method, the little clumps are gone and the stability is on poiiiiint.:) (Your video was so good I really enjoyed it !!!!!)
thank you so much for this!! I’m just getting into baking and I was overwhelmed with the amount of different ways to do this, without additional info on the differences. 💗☺️
Wow! Thanks for some truly great information and presentation! And thanks to everyone that contributed! I'll definitely be giving a few of these a try and do a little testing of my own. 😉
Another good thing about the pudding is that the flavor is highly variable, so you can use it to provide an extra boost of flavor, or a subtle contrast.
🙋🏼♀️Hello, Actually, I live in the desert so I really needed a good way to stabilize whipped cream on my cakes. I have found that combining methods not only helps with stability but also the flavor. I like to use a combination of gelatin and white chocolate ganache. Sometimes I will even add a little cream cheese to get that cheese cake flavor.
There is one thing I didn’t see you use that I will use sometimes and that’s sweetened condensed milk. I’ve also tried using arrow root before because it doesn’t have the same funny mouth feel as the cornstarch does. I found that even agar agar can be used. I’ve also made flavored whipped creams by adding powdered freeze dried fruit. I like combining the gelatin and chocolate ganache because I can also add a dark chocolate ganache to make a yummy chocolate whipped cream.
Maybe you’d like to go for a round 2 video by try to combine a couple of the ingredients and also try the other items I suggested. If you do I will defiantly be watching.to see the outcome.
Great video, Take care, Dee😊
Wow thank you for sharing your expertise from living in a hot environment! I'm definitely planning a part two video to incorporate methods that I missed. I will definitely include your suggestions!
Yes! Round 2!
Round 2 would be fantastic!
@@sheldoskitchen please try the sheet gelatine and xanthum gum as suggested. Thanks for going into so much detail with your video
@@CaptainK473 Yes, Im curious about the agar and the merengue powder someone suggested, and the piping gel someone else suggested. The condensed milk and arrow root too. And the notion of combining techniques. All of this. If you need help eating the whip, Sheldo, let me know.
This is literally the video I needed ! Thank you for doing all the hard work! I was surprised that the instant pudding always in my pantry was the solution for my whip cream! 😅
Very helpful!! Thank you for conducting the experiments!!
Yesterday (Easter Sunday), we made stabilized whip cream with pudding and added a splash of rich vanilla to the recipe. It was perfect to top our Easter Southern Strawberry pie - it was great! We are not sure about the longevity of the cream - the pie was gone in less than two hours! I wish I had made two pies! Excellent video! Thank you!
I need this recipe !!!
I ain't Christian but I need the recipe too
can use it to cover the cake surface?
I made a Pavlova Easter Sunday and used a much heftier mix of Mascarpone and cream (1/2 and 1/2) with sugar and vanilla. It was yummy and decadent. I put the cream on the meringue base at the last moment before adding fruit, because, though I knew the cream would hold up well, I wasn't sure what it would do to the meringue. I'm pleased to report that, not only was it delicious on the day, the meringue base was still crispy the next day, when the dessert was finished (after being transported home by my guests.)
In France we use this stuff called Chantifix (chantilly fixer), it uses modified starch (like in the instant pudding) and carrageenan (which is similar to agar agar). It works pretty well. And it's definitely needed because while fresh cream at about 31% milk fat does exist here, most cream even for whipping is shelf stable ultra pasteurized, that stuff doesn't hold anything unless there is a stabilizer 😂😂😂😂
I buy 30% whole cream with zero additives all over France. I've lived here 7 years... And i use it all the time to make successful whipped cream
Just out of curiosity, how much sugar would you use per cup of cream in France? I can't get used to completely unsweetened whipped cream in Ireland (and the UK) where I currently live, but 2 tablespoons of sugar per cup of cream seems way too sweet to me. I personally wouldn't use more than 1 teaspoon of sugar for this amount of cream.
First time watching this channel. I watch cooking videos when im bored. I just wanted to point out this guys appearance. He has such a kind and happy face! It makes me smile :)
Such a comprehensive comparison - first time viewer, subscribed tonight. Was really impressed with your thorough analysis.
❤️❤️❤️ My Mom always used instant pudding with whipped cream for our cakes growing up because no one in our family liked the "Sicky Sweet" traditional frosting🤪!!! My favorite to this day is Pistachio Instant Pudding with Whipped Cream, it's so delicious and not super sweet. Plus my birthday is in October so the greenish hue always looked Creepy Cool🎃💀😈!
That sounds heavenly and I gotta give it a try!!!! Pistachio is such a lovely flavour.
sheldo's kitchen It’s really good I used this recipe and added it to this scratch cake. ua-cam.com/video/pFETL2mhemQ/v-deo.html
ua-cam.com/video/JpftD1UzgxA/v-deo.html
Thanks for the tip...how much pistachio pudding did she put in the whip cream?
@@annamariehewitt3173 I would use more than 1 tbsp per cup of cream. Otherwise it’ll end up too thick and dense.
I really want some whipped cream pudding right now! 🥴🥴
America's Test Kitchen has a recipe that cooks the cornstarch, so you get the stability without the raw starch taste. I've used it multiple times and it comes out great. Whisk 1/4 cup sugar with 1 tablespoon cornstarch in a small saucepan, whisk in 1/2 cup cream, and bring to a boil and cook until thickened. Transfer to a bowl, then whisk in 2.5 cups cold cream and 1.5 teaspoons vanilla and whisk to desired consistency.
I wish more videos were like this. Not boring and super informative. Good Eats was and is one of my all-time favs. Ive always been the person who wants to know the science behind stuff.
Great video! I love the time and effort you put in to try many different stabilizers. Also, the two different temp test. I would’ve like to see how they all did at room temp, like a banquet hall with air conditioning but I’m pretty sure pudding would’ve won again. I liked how you rated the top mixes to get the winner as well. Very nice job!
Sheldo, this is a fantastic comparison.
One thing you might want to caution viewers about is that, even though the stabilized cream stands up to the heat structurally, there's still a risk of food-borne illness if you leave dairy products out in the heat too long.
Yes definitely. I assumed that would be common sense but you’re right, I should have mentioned it in the video. The longevity test was more about finding the theoretical limits of stabilized whip!
Instant pudding is my favorite way to stabilize whipped cream! I work for a wedding venue and our dinners are almost always served outdoors! It holds up great, and you can make SO many different flavors!
Wow I'm so happy to hear that. Thanks for sharing your professional expertise! What are some of your favourite flavours of instant pudding to use?
@@sheldoskitchen Cheesecake, white chocolate and lemon are my three favorites besides classic vanilla! Chocolate makes a phenomenal mousse too!
Dove had/has a line of chocolate pudding and they have a Bourbon Vanilla Dark and a Peanut Butter Milk that all make AMAZING whipped creams.
Thanks for the patience making all these tests!
Thank YOU for ALL this time consuming and hard work YOU did with this wonderfully thorough and educational experiment….so WE can avoid mistakes. Much appreciated!
This was one of the best videos about stabilization! Thank you for making this
You’re very welcome. Thanks for watching!
Oh, this was a lovely video to watch and I had a good time with my partner watching this. Thank you for the breakdown, and I was really happy to see Instant Pudding (one of my two preferred stabilizing techniques for whipped cream icing) be the top selected choice. I was surprised that marshmallow fluff (another common choice) was not part of the roster, and if you ever consider making a part two, I highly recommend it as an option. Subbed to your channel, looking forward to more chef-y goodness and hope you make it into the top ranks of UA-cam cooking channels, dude!
You’re a champ for this and saves us so much time. Thank you!!!!!! Almost all other videos suggest gelatin, and I can’t have that, so the instant vanilla pudding option is wonderful!
In Germany we have "Sahnesteif" (literally cream stiffener), which is mostly modified corn starch i.e. the same active ingredient as for the pudding but without the flavoring. You can get it from any grocery store in single serve sachets. It's good to finally understand how it works.
We have whip it .. same thing as yours but for the states
@@Katkit537, as I said, modified corn starch.
There's a product like that here in the US. Instant Clear Gel. It's just modified corn starch. No flavorings.
But even with adding the Sahnsteif you don't get stabilized cream for frosting. So I guess adding instant pudding is a good idea.
I love "Sanapart" even more! Works better than Sahnesteif. It's basically made of sugar and flour and you don't need to wait until your cake is set. You can serve it right away.
Glad to have found this video! My family and I only eat cakes frosted with whipped cream, definitely a difficult task to make at home depending on the method of creating the whipped cream. This video confirmed the 2 methods I use most frequently (pudding mix and cream cheese) seem to be the best. I also use the stabilizing powder from Dr. Oetker when I need it stiff, but I don't have vanilla pudding mix.
THIS WAS AMAZING!! Now I feel like I can finally make stabilized whipped cream-covered cakes! I’m so tired of making buttercream 🤣 LOVED this video!!
Why don't you try with Italian merengue?
Yay! I loooooove whipped cream covered cakes. So much lighter than buttercream. I have a chiffon cake recipe video that goes AMAZINGLY with whipped cream and fresh fruit. Mango and strawberry are both great. Give it a try if you’re looking for something to make!
@@wayddyashleygrullon9812 I tried Swiss meringue, but I just felt like the butter flavor was too strong. And trust me, I creamed the butter long enough. I’m just used to the flavor of American buttercream that tastes more of sugar than butter 😅
@@sheldoskitchen I’ll have to take a look! May I ask if you use simple sugar syrups between layers to keep your chiffon cakes moist over longer periods of time? Or do you usually eat them within a day or two?
@@heartsdeprived I understand but i meant Italian merengue, without butter
Thank you for this video. I always struggle with cream frostings so this is very helpful. Love the way you explain things.
Thanks for making this whipped cream test so entertaining as well as informative! Thanks also for ranking the results by weighing all the important factors. I also love the humor! "Welcome to my lab"; " ...pudding in the corner, barely breaking a sweat. "...love the mix of interesting info and playfulness!
I was just searching for a quick bit on how to avoid over whipping the cream, and thought no way would I watch this whole thing, but it was fabulous AND I also got what I needed... a great tip on avoiding over whipping, and what to do if it happens. Thank you!!
This is fantastic! This weekend alone, I used gelatine for the topping for an ice cream cake. It turned out stringy.
Then I made cupcakes with whipped cream and creamcheese frosting- it tasted really good with the cupcakes.
But will definitely be giving instant pudding mix a try now. Thank you 😊
Wow, thank you for making this video, seeing the comparison of how each piped cream performs under temperature stress will take a lot of errors out of my baking. You are amazing, keep it up! 💯
This was a GREAT video! I'm so glad that I stumbled across your work! I love how thorough and organized you are, and your personality is just delightful. I feel like I really learned some important information and tips! Your watchers' comments are interesting, too! Thank you!!!
Absolutely love, love love this! I always use mascarpone but its SO pricey! So I love this, definitely going to try the instant pudding method. One other stabilizer I use is Whip It. Works great and I haven't had any weird taste, I also add vanilla when using
Finally, a video with actual proof. 😁 I've been using creme fraiche and gelatine all these while, but doesn't stop the anxiety everytime I have to transport the finished goods from one place to another. This is really helpful. Thanks!
The only way to really know is to experiment! I did my best to eliminate variables and keep the test fair but I'm sure there's more I could have done. Anyway, I hope you give the instant pudding a go! It works a treat.
I've always been using instant pudding in my whipped cream, awesome to see that this proves my reason of sticking to instant pudding !
This is my first time watching your content and I have to comment that I really love the way you do your tests! you have so much control and I love the way you keep all the aspects the same. Your commentary is so descriptive. Super helpful and really reliable!
Love this video! Been trying to find the right way to make this since I’ve failed many times. Thank you!!! ❤
Incredibly well done! I’ve always wondered how to make a good stabilized whipped cream. I’ll take your advice. 👍🏻Thank you!
Great Video! In Germany we have something called "Sahnesteif" which is designed for this purpose. The most important ingredient is usually a binder that is effective without heating, such as cold-binding gelatine or modified starch. I personally don´t like using it though because due to the starch - eventhough it is modified- it gives a weird sweetness. Usually over here we do not use sugar in whipped cream which might make that sweetness that the starch has even more present.
exactly - I don't like it too - tastes kind of over sweetened - sheet gelatine definitely gives the best result and is easier to handle than the gelatine powder.
I never put sugar in whipped cream either. Most people I know do but its not necessary as the cream just doesn't need it. Tastes so much better plain and goes with any flavoured cake or desert. I find deserts just end up over sweetened when accompanied with sweetened cream and you lose the lovely natural flavour of the cream by adding sugar and essences
Thank you for this wonderful, teaching trial on the "life" of homemade whipped cream. I found you to be adorable and very easy to listen too. I like that you evaluated the taste and structure of the recipes for whipped cream that you featured. I found your tutorial to be very helpful and very useful and I highly recommend it to others. I am 66 years old and you taught me a few new things. Thank you for that!
As a side-note, for anyone wanting to make smaller batches of whipped cream (e.g., just enough to top a single hot chocolate or coffee), I've had luck with a cheap milk frothing wand from Amazon. It's basically a small electric whisk with a high speed but low torque, so it easily reaches the soft peaks, takes a bit of work to get to stiff peaks, but then runs out of torque before it can manage to really over whip. I'll use about a 1/4 a cup of cream, maybe less, a tablespoon of sugar, and then just tilt the measuring cup I'm using so I can submerge the wand tip without scraping the sides.
Thank you for the extensive testing you have done on this. Many times I've wondered how to hold whipped cream longer. Now I know a bit about this. So glad I saw your video, it was great!
You're so welcome! Hope you're able to incorporate the tips into your own baking :)
hi sheldo!! thank you so much for making this video- I love the cinematography, editing and your vibes!! so incredibly helpful and wholesome- I’m a fan!💗💗
My favourite way of stabilising whipped cream is with cream cheese!
Thank you for noticing all the details! It really means a lot :)
And yes! Omg cream cheese anything is just fav. I can’t get enough.
I have used the vanilla pudding method for around 30 years and we add extra vanilla. good to see someone else doing the same. yummm!
GREAT !!!!!! I've always seen different recipes for stabilized whipped cream and wondered which was the best. NOW you've answered the mystery for me. Thank you, thank you for the time and effort to make this excellent video. !
This was FANTASTIC!! I had such a time going through all of google suggestions, but you helped a ton!! So clear! Thank you!!
Hey Damarie! You're very welcome. Glad the info was helpful for you :)
So lucky to stumble upon this video; this is soooo helpful! I enjoyed watching it and you were so thorough with the explanation! Thank you so much for sharing
You're very welcome!!! Thanks for the super kind comment ❤️
Great testing and execution
. Thank you 🎉🎉
I appreciate all the hard, tedious work you put into this video. Thank you for sharing. Will follow your recs.
When adding mascarpone, it shouldn’t be grainy, it’s actually the opposite: it’s silkier than just cream. Because you need to mix it in the beginning with sugar and then add cream, just like you did with cream cheese.
I loved this video -- you're a terrific presenter. Fortunately, mascarpone is MUCH less expensive here (generally < USD 4.00 for 8 ounces) so it has become my go to. I use a heftier percentage, depending upon what I'm making, up to half and half. I love it for the creaminess, since even our richest whipping cream does not get to stiff peaks easily. I made a Pavlova Easter Sunday using the half and half mix. I put the cream on the meringue base at the last moment before adding fruit, because, though I knew the cream would hold up well, I wasn't sure what it would do to the meringue. I'm pleased to report that, not only was it delicious on the day, the meringue base was still crispy the next day, and the cream was still perfect when the dessert was finished (after being transported home by my guests.)
I really appreciate the way you segmented your video so I could find the info I needed
I need to bake a cake for my friend's birthday and I don't know how I ended up baking one cause I am not a good baker. This video DEFINITELY helped me to choose pudding mix instead of gelatin cause you got the great points for using gelatin. Thanks so much for the information and tests!
Brilliant test results, thank you for explaining the process for each. I'm about to decorate my cupcakes using the pudding mix option.
Thanks Linda! The pudding mix will be great for your cupcakes!
I LOVE this video, thank you so much! It's probably super difficult to get some ingredients, but I'd be super curious to see the performance of different commercial stabilizer products like xanthan gum, gellan gum, pure modified starch, guar gum, pectin, gum Arabic, agar type ingredients (only if they're convenient to get, of course).
This was amazing. Thank you so much for conducting the tests!
Excellent video, great breakdown and analysis of the different versions of whipped cream topping.
Thank you for making this video! I have had instant pudding mix in the cupboard for MONTHS trying to decide whether to use it or not, but now I’m sold! Thank you 😊 ❤️
Lani! Let me know what you think once you try it out!!!!
This is exactly what we all needed! Thank you so much for this video !
You're so very welcome!
At last we have clarity on stabilized whipped cream!😅😅 Thanks so much for your work on this video. I found it on a day when I was making three tres leches cakes. Perfect timing ❤
I tried your technique ( hand whisk at the end ) and it gave me the most fluffy but thick texture I ever had . I will always do it from now on. I have now to try the instant pudding . Thanks .
I dont know if this is the case for you, but almost all whipping creams I can find contain something called carrageenan. Its produced by some red algae and it serves as a emuslifier and a stabiliser in cream and other foods. It would certainly affect the longevity of your whipped cream depending on if it was added and how much. You can easily find it on ingredient list
Very interesting video. Thanks for all your work on this. I have been using gelatin to stabilize my whipped cream for years. The trick for using it and not getting lumps is to whip the cream to soft peaks and while the beaters are still whipping pour the bloomed and melted gelatin in very slowly. Yes, the gelatin is still hot but by pouring slowly it doesn't matter. Never fails for me.
Thanks for posting. Finally a good solution with evidence to back it up. I had resorted to keeping a whisk in the fridge to re-whip.
This is the best video I have seen with these comparisons. I congratulate you 👏 and thank you for sharing it!👍🏼
This was extremely thorough! Awesome job, you definitely need to do more videos like this
Next test will probably be on meringue!
This was awesome! I like the meringue whipped cream version, but summer temps is my enemy. I don’t like regular frostings because they are to sweet. Definitely will try the pudding version. Thanks
Wow! Thank you for this testing, extremely helpful !
I'm glad this exists-thank you for making it. It's pretty annoying I had to search so hard to figure out who won and how to make it....
This was so helpful. Im making a banana pudding cake for a wedding reception (they had a wedding cake already, this is the party months later) and was needing a good option for holding up the whipped cream other than using a buttercream or something else. The instant pudding will be a winner and im going to use vanilla bean paste with it. So excited.
How did the cake come out? :D
Thanks for making this video! I can't believe nobody else has made a comparison yet but this video is so helpful! 🙌🏻
You're welcome Natalie! And same! I was looking for information on this and it didn't really exist. So I had to test it myself!
@@sheldoskitchen Glad you took it to the test! ☺
Thank you so much! We had the worst time making stabilized whipped cream at our bakery! It's been life changing!
Really appreciated this demonstration. I've always used powdered sugar because graininess from regular sugar is never an issue.
Similar to adding instant pudding, I add 1 tablespoon of unflavored modified cornstarch (I use Thick-It) to 1 cup whipping cream and it works really well to stabilize the whipped cream without changing the texture or flavor.
So helpful!! I love how analytical you were in the approach that you even scored the methods in different aspects! I’ve always done mascarpone (yes it’s so expensive but tastes amazing) and found that it kinda messes up the definition of the piping. To second some of the other comments, yes please try cream of tartar too and I’d love to see how that performs. Thank you!!
Thanks so much!!! I love a good experiment so that’s what I did here. I’m so curious about the cream of Tartar as well!
Thank you so much for this amazing video. I really needed it as I was struggling and wondering what to use. You made it very easy and clear. God bless you
Thank you for all the information you have shared and all the informative comments.