8 Whipped Cream & Frosting Recipes | OMG Lifestyle Blog (2024)

FAQs

Does icing sugar stabilize whipped cream? ›

That's because confectioners' sugar typically contains a bit of cornstarch, which adds stability to the whipped cream. Simply add 1 tablespoon confectioners' sugar to 1 cup whipping cream before whipping.

Quick and Easy Flavor Boosts

Extract. 1 teaspoon of vanilla extract works with any flavor and will turn up the volume on any other addition. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake.

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. To keep whipped cream light and fluffy for longer, you can stabilize it.

The stabilizing secret ingredient in this recipe is gelatin. All you need is a small amount of unflavored, powdered gelatin and a few extra seconds of time.

Whip the cream alone to soft peaks: the point at which when you raise your beater, the peaks flop over. That's when you should add the sugar and the vanilla. If you add ingredients too early, the cream won't whip enough and if you add them too late, you will over-whip in order to add them in.

Fold in whipped cream: "Add fresh, homemade whipped cream to your frosting for a richer and airy taste," says Johnson. Mix equal parts frosting to whipped cream, but be sure not to use canned whipped cream. Canned whipped cream is too light and won't hold its shape while mixing.

For a (16-ounce) tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Toasted nuts, coconut flakes, chocolate chips or chunks, halvah, and toffee will all add a fun new dimension of flavor. Stir in chopped up canned pineapple or fresh berries for an extra fruity kick.

So, how to make whipped cream that doesn't wilt? The answer is to add acid and fat, and those come courtesy of either sour cream or crème fraiche. Adding one of these cultured creams to your whipping cream will do two things that make it perfect for summer whipped cream.

Can I fix runny whipped cream? ›

You can stabilize whipped cream by adding more sugar—you'll just need to whip it a bit more.

The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.

The gelatin sets the whipped cream so that it holds its shape, even in hot weather (as long as you keep it in the shade and for not more than 2 hours).

Too much mixing causes the structure of the foam to break down, and allows the air to escape. At this point, you may feel like your whipped cream is ruined.

You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.

In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased.

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

Too little sugar can yield a whipped cream that doesn't add enough sweetness to your dessert. For instance, if you're topping fresh fruit with whipped cream and it doesn't have enough sweetener, there won't be enough of a sweet contrast, and it's not going to taste like dessert.

It was pointed out that fat globules and their aggregations contribute to the stability of bubbles in a whipped cream and that controlling these factors is im- portant to the production of good whipped creams. It is known empirically that these factors can be controlled by altering the whipping conditions.