The unsung hero of the dessert world, the whipped cream stabilizer from Pastry 1 will keep your desserts looking their best for hours! Easy to incorporate, a few spoonfuls of their powdered stabilizer prevents loss of moisture while also keeping cracking, separation, and volume loss at bay. Ice your favorite cakes and desserts with abandon, knowing your favorite chantilly cream will keep its shape, flavor, and color for hours, even outdoors and in high heat.
Whipped cream stabilizer can be used with both sweetened and unsweetened whipped cream. Thanks to its tasteless and odorless nature, there’s no need to worry about off-flavors interfering with the rich taste of your cream. Dissolving quickly and seamlessly, there is no graininess or clumping, just smooth, luxurious whipped cream.
How to Incorporate Whipped Cream Stabilizer
A little goes a long way with this ingredient: a mere two teaspoons (10 grams) will stabilize 35 ounces (1000 grams) of cream. Whether you are sweetening your cream or leaving it unsweetened dictates when to incorporate your stabilizer.
For Sweetened cream: combine sugar and stabilizer, then add to fridge-cold cream before whipping.
For Unsweetened cream: Sprinkle the stabilizer over partially whipped cream and beat for a few seconds longer to fully incorporate.