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has anyone used chantilly whipped cream stabilizer? it says it s all natural but i cant find the ingredients. i also just read i can fold melted marshmellows in to whipped cream? i know cream cheese works good but i'm just trying to check out my options. i dont think gelatin is gonna work but i also just read i can add powder milk? i dont do hydrogenated oil or stuff like cool whip, dream whip etc

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I add piping gel to mine.  The recipe is on the Wilton site - look up Stabilized Whipped Cream. 

I use either of two ways:

1- just like Eileen above I have used piping gel

2- I also use "whip it" by Dr, Oetker.  Not sure how "natural" you like. I contains Dextrose,corn starch and tricalcium phosphate

How do they taste? Is it good? I have a lot of requests for whipped icing but I live in Florida and wasn't sure if it could be done til I came across this post.  Any feedback would be great! Thanks in advance! ... Stef

I use the following recipe and it works like a charm every time.  Holds in the fridge for days.

 

  • 1 pint heavy whipping cream
  • 1 tablespoon Jello Instant Vanilla Pudding Mix (dry)
  • 1 teaspoon vanilla extract
  • 1/3 cup confectioners' sugar

 

Hi Melissa, what do you mean by 1 pint of whipping cream? Is it 250ml or 1 litre? I cannot for the life of me get the whippee whipping cream to stabilize ever!!!! So I just might try this. And would you mind sharing the steps to this? thank-you so much grazia

1 pint (U.S., wet) = 16 U.S. fluid ounces = 2 U.S. cups ≈ 473 mL (0.473176473 litres exactly)
I found this breakdown on ask.com

In the US 1 pint of liqueds is broken down as

16 fluid ounces

2 cups

or 473 ml

I'm not sure how you would convert that where you are from. As for stabilizing the whipping cream I just did it for the first time today (although I used plain gelatin, KNOX was the brand) and I think it turned out great! It wasn't as smooth as butter cream but that may have been because I let the gelatin get too firm before adding it in. Here is the video I followed (although there are several out there). http://youtu.be/Bk9QKvI1j1s

Also, it will not work with just plain whipping cream. It has to be HEAVY whipping cream. Also, I added a bit more powdered sugar to mine for more taste. Hope this helps, good luck!!! :c) 

1 pint (U.S., wet) = 16 U.S. fluid ounces = 2 U.S. cups ≈ 473 mL (0.473176473 litres exactly)
I found this breakdown on ask.com

In the US 1 pint of liqueds is broken down as

16 fluid ounces

2 cups

or 473 ml

I'm not sure how you would convert that where you are from. As for stabilizing the whipping cream I just did it for the first time today (although I used plain gelatin, KNOX was the brand) and I think it turned out great! It wasn't as smooth as butter cream but that may have been because I let the gelatin get too firm before adding it in. Here is the video I followed (although there are several out there). http://youtu.be/Bk9QKvI1j1s

Also, it will not work with just plain whipping cream. It has to be HEAVY whipping cream. Also, I added a bit more powdered sugar to mine for more taste. Hope this helps, good luck!!! :c)

http://youtu.be/Bk9QKvI1j1s

 

I just realized that the link didn't stand out very well so I thought I'd add it again. :c)

Grazia,

 

Sorry about that, Stephanie answered the question regarding volume, I forget that everyone doesn't use the same measuring system.  Anyway, the steps are quite simple.

 

If you have a stand mixer that works the best, but a hand mixer will work too, it will just take some time.

 

Add the whipping cream (and it needs to be heavy whipping cream) and the vanilla and stir (either on low or with a spoon).  In a small bowl mix the confectioners sugar and dry pudding mix.  Sprinkle this over the top of the cream, just to make sure that you don't have any lumps.  Turn on the mixer on low and slowing increase the speed.  (This is just so you don't spread cream all over you and your kitchen).  Then, once it has started to thicken, turn it to high and let it go until you get it to the thickness that you want.  Be careful not to over whip. That's it.  It will store in the fridge for several days.  I've kept the leftovers in an air tight container in the fridge just to see how long it would keep and it stayed for over a week.  It does not separate.  However, eventually it will start to sour, obviously.  By the way, the left overs are really good in your morning coffee. 

 

This will never be true white because of the yellow tint of the pudding mix.  However, if you wanted to change the flavor, you could use one of the whiter pudding mixes (white chocolate, cheesecake, etc.) and use clear vanilla.  This also will not be as smooth as a buttercream frosting because of all the air that you are whipping into it.

 

Hope this helps.

 

 

 

 



grazia said:

Hi Melissa, what do you mean by 1 pint of whipping cream? Is it 250ml or 1 litre? I cannot for the life of me get the whippee whipping cream to stabilize ever!!!! So I just might try this. And would you mind sharing the steps to this? thank-you so much grazia
thank-you very much:))))
Chantilly whipped cream stabilizer  tub says it contains gelatine plus dextrose

I just started using Chantilly whipped cream stabilizer  about a month ago and absolutely love it. Holds up very well and tastes great because you using 100% cream. Per cup of cream, I use about 2 scant T. of the stabilizer, and 1/4 cup powdered sugar, along with a few drops of clear vanilla. I beat the cream a bit to thicken, and then gradually add the stabilizer and sugar while the mixer is going. It will begin to thicken up immediately. Stop the mixer and scrape the bowl, add the vanilla, and whip until the proper consistency. It's basically just gelatin-based, but it's nice to have a powder I can just add while whipping up the cream.

 

Hi everyone,

This weekend I did this whip cream recipe and I could taste the piping gel.  Just wondering if anyone has experienced this before? This is the recipe I used from Wilton's website.

1 1/2 - 2 cups of icing.
Combine whipping cream and sugar in large bowl. Beat with electric mixer until soft peaks form. Add piping gel , vanilla, continue to whip until stiff peaks form. Do not overbeat.

I did not use the WILTON brand piping gel, but instead used this one http://sweetwise.com/1-piping-gel.html?

Any thoughts?
Thank you!

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