Baking Basics: How to Make Stabilized Whipped Cream

So, I went over basically a list of what not to do when whipping your cream and showed what it looked like when it gets overwhipped and becomes butter.

Today we're going to go over how to make stabilized whipped cream so it looks beautiful and tastes amazing.

In Germany, there's a product with several names including Sahne Steif, Sahnapart, and Sahnefest. Most people buy it and add it to their whipping cream to stabilize it. However, there's maybe half a tablespoon of a mix of powdered sugar and corn starch in the packets. Yeah, we could do that ourselves.
Stabilized whipped cream:
1 liter of whipping cream
2 cups (250g) powdered sugar
2 tsp vanilla extract or 2 tbsp vanilla sugar
Okay, so you might not want to go for a full on liter. Although, why wouldn't you?

But, assuming you are like the average person and you only need a little bit of whipped cream to top a dessert, let's tone down the recipe a bit.

Small portion of stabilized whipped cream:
3/4 cup (200mL) whipping cream
1/3 cup (50g) powdered sugar
1/2 tsp vanilla extract or 1/2 tbsp vanilla sugar

Add the vanilla extract to the liquid cream. Begin whipping it on low speed. Once a little bit of air has been whipped in and the cream begins to froth up, slowly add the powdered sugar. Continue whipping until you reach soft peaks. You can go to stiff peaks, but you run the risk of overbeating. Store in the fridge for up to three days.




Hope that helps you whip up your cream to a spreadable consistency. To find out what not to do, click here: https://youtu.be/dFCTH5STORo

Watch us make stabilized whipped cream on our YouTube channel here: https://youtu.be/Bzi95pYMsY4
Schaut zu wie wir stabilisierte Schlagsahne machen auf unserem YouTube Kanal hier: https://youtu.be/djqFp7jgX70

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