How to thicken the whip cream consistency for icing cakes?

Heavy whipping cream may be used to make delectable billowing heaps of handmade whipped cream, ideal for topping desserts or ice cream. If you want your whipped cream to keep longer than a few hours in thick peaks, stabilize it using unflavored gelatin combined with water or cream of tartar mixed with confectioners’ sugar. These ways will keep your whipped cream in thick peaks for up to 24 hours, rather than withering or dissolving after just a few hours.

• 4 teaspoons (20 mL) teaspoons of water
• 1 teaspoon (4.9 mL) teaspoon of unflavored gelatin
• 1 cup (240 mL) of cold heavy whipping cream
• .25 cups (59 mL) of powdered sugar
• .5 teaspoon pure vanilla extract (2.5 mL) (optional)

• 1 cup (240 mL) heavy cream or heavy whipping cream, chilled
• 2 tablespoons (30 mL) of confectioners’ sugar
• .5 teaspoon pure vanilla extract (2.5 mL) (optional)
• .25 teaspoons (1.2 mL) of cream of tartar

1. 1. Refrigerate a carton of heavy whipping cream. While beating the whipping cream, keep it cool so that it holds its form longer. Both heavy whipping cream and heavy cream work well. Whipping cream with no “heavy” in the description works as well, but it doesn’t keep its peaks as long, so if you can find it, go for the heavy kind.
      • Whipping cream may be found in the dairy section of the store.
      • Consider keeping your bowl and beater in the refrigerator to keep everything cool during the procedure; this will make the whipping process simpler. They just need approximately 5 minutes in there to become cold.
   2. Pour the cold whipping cream. While whipping the cream, it will at least quadruple in volume, so use a big mixing basin. If you want to make 2 cups (470 mL) of whipped cream, start with 2 cups (470 mL) of heavy cream.
      • If you want to create plain whipped cream, leave off the sugar and vanilla. The cream will still whip up to a lovely texture, it will just taste less sweet.
      • For this, only use heavy cream or whipping cream, not half and half.

       

   3. With a hand mixer, whip the cream until soft peaks form. If using an electric mixer, set it to medium-high for around 3 minutes. If using a manual egg beater, move the beater around the bowl to ensure that all of the cream is whipped. 
      • When you pull out the mixer and the cream forms a peak, you know it’s nearly done.
      • If you over-mix and begin to form butter, add a bit more cream.
   4. Whip in the sugar and cream of tartar as you go. After the cream has formed soft peaks, fold in 2 tablespoons (30 mL) of confectioners’ sugar and. Cream of tartar, 25 tablespoons (1.2 mL). Using one hand, gently add in the sugar and cream of tartar while beating the cream with the other. 
      • Cream of tartar is a fine white powder produced as a byproduct of the winemaking process. It is used in many recipes to stabilize or enhance volume. It’s available in the supermarket’s baking section.
      • Confectioners’ sugar often includes some starch, which aids in stabilization.
   5. Whip the cream until it reaches the required consistency. You may customize the softness of your whipped cream. Delicate peaks pair well with fruit, while firmer peaks are ideal for piping on cakes. But be careful not to overdo it and produce butter!
      • If you want to flavor the whipped cream, add.5 teaspoons (2.5 mL) pure vanilla essence.
      • If your cream clings to the edges of the bowl, you’ve beaten it too much. Don’t give up! Just consume it as delicious handmade butter and start again with your whipped cream.
   6. Consume your whipped cream immediately or store it in the refrigerator. Even stabilized whipped cream will lose its form if left out at room temperature for too long, so consume it immediately away or keep it in the refrigerator. Freezing whipped cream is bad for its consistency, so avoid it. 
      • Whipped cream is an excellent addition to pastries, pies, and ice cream.

 

1. 1. In a microwave-safe dish, combine water and unflavored gelatin. In a small microwave-safe bowl, add 4 teaspoons (20 mL) of water. Pour 1 teaspoon (4.9 mL) unflavored gelatin into the water. Let it to settle for a few minutes. 
      • Make sure the gelatin is unflavored otherwise it will alter the flavor of the whipped cream.
   2. Stir the mixture after 3 seconds in the microwave. Make sure the gelatin has completely dissolved. If it isn’t, insert it for a few more seconds. Give it a good swirl when you take it out. 
      • Put the mixture aside to cool while you whisk the cream.
   3. With an electric mixer, beat 1 cup (240 mL) heavy whipping cream. Begin with cool whipping cream for the finest results. Whip until it begins to thicken and create soft peaks. As you run a spatula through the cream, it should form gentle billows. 
      • A stand mixer with a whisk attachment or a hand mixer held over a bowl may be used.
      • Chill the mixing bowl before putting in and beating the cream for best results.
   4. Continue beating after adding the powdered sugar and gelatin mixture. Pour in the powdered sugar and gelatin after the cream has formed soft peaks. Reduce the mixer speed to low and continue to beat until the gelatin and sugar are all mixed and the cream forms stiff peaks. 
      • If desired, add.5 teaspoons (2.5 mL) pure vanilla essence.
   5. Keep your stabilized whipped cream in the refrigerator for up to 24 hours. In contrast to conventional whipped cream, which deflates after around 3 hours, stabilized whipped cream will keep its form for the whole day. The gelatin has little effect on the taste or texture, but it does keep the peaks firmer for longer. 
      • Desserts made with stabilized whipped cream may be made ahead of time and kept lovely until ready to serve.