Dr. Oetker Whipped Cream Stabilizer - 2 × 10 g

Product Information

If you live in a hot and humid climate – place a bowl of ice water below the whipping cream bowl and it will whip instantly.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. This simple seven-method stabilize whipped cream recipe will make sure your cakes, cupcakes, and desserts look fresh longer for atleast 48 hours. My stabilized whipped cream is stringy – if you add warm gelatine mixture to cold whipping cream, the gelatine will seize and set instantly which will lead to gelatin strings.Each bag of organic cream stiffener is sufficient for 200-250 ml of liquid cream or vegetable cream that can be whipped.

I had always been a fan of SILK brand but can no longer get that where I live, and SILK does not need stabilizer! For 1 cup of whipping cream it will be 1/3 teaspoon agar : 1½Tb water which is a difficult amount to boil it will probably disintegrate and evaporate into nothing making it really hard to mix into 1 cup of cream.Add the necessary firmness to cream cakes, ice cream creations or simply cream: BIOVEGAN cream stiffener is the ideal choice.

Yogurt performed next best, with similar results to the other dairy products, if just a little more deflated. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.For example my Chocolate Cream Pie Cake where I used Country Crock Whipping Cream for the first time. Cornstarch tends to impart a bit of chalkiness, while crème fraîche and mascarpone each bring a mild milky flavor, and plain yogurt offers a (perhaps unwanted) tang.