Stabilised Whipped Cream with Mascarpone and Gelatine Recipe
Introduction
Stabilised whipped cream is perfect for decorating cakes, piping, or spreading without losing its shape for days. It stays firm longer than regular whipped cream, making it ideal for advance preparation. This recipe offers three reliable methods to achieve beautifully stable whipped cream.
Ingredients
- 1 cup thickened cream (heavy cream) or whipping cream, fridge cold
- 3¼ tsp cream stabiliser powder
- 1 tsp vanilla extract
- 2 tbsp caster sugar or superfine sugar (or ½ cup sifted icing sugar for Chantilly Cream)
- ⅓ cup mascarpone, fridge cold (40%+ fat, use a reputable brand)
- ¾ tsp unflavoured gelatine powder (e.g., McKenzie’s brand)
- 1 tbsp water
- 1 tbsp extra heavy or thickened cream
Instructions
- Cream stabiliser method: In a bowl, combine 1 cup of cold cream, cream stabiliser powder, vanilla extract, and sugar or icing sugar. Beat on high for 2 minutes until soft peaks form (beat longer for stiff peaks). Use immediately or store as directed.
- Mascarpone method: In a bowl, mix 1 cup cold cream, mascarpone, vanilla, and sugar or icing sugar. Beat until the cream reaches the desired stiffness—about 1½ minutes for soft peaks or 2 minutes for stiff peaks.
- Gelatine method: Sprinkle gelatine over 1 tbsp water in a small bowl and let bloom for 5 minutes until rubbery. Microwave for 10–15 seconds to melt, then stir in 1 tbsp cream to cool. Beat 1 cup cold cream, vanilla, and sugar or icing sugar for 1 minute until foamy. Add gelatine mixture and continue beating about 30 seconds for soft peaks or 1 minute for stiff peaks.
- Using the cream: Use the stabilised whipped cream immediately for decorating, piping, or spreading. To store, transfer it to a piping bag or bowl, cover, and refrigerate.
Tips & Variations
- For best results, use cream and mascarpone that are well chilled.
- Do not stir the cream after refrigeration; stirring breaks the structure and makes it watery.
- Adjust sugar quantity to taste, and choose caster sugar or icing sugar based on desired texture.
- Choose a reputable mascarpone brand with a fat content of 40% or higher for best stability and flavor.
Storage
Store stabilised whipped cream in the fridge for up to 3 days. Keep it covered in a bowl or sealed in a piping bag. Avoid stirring before use to maintain its texture. If needed, re-whip gently to smooth out any slight separation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze stabilised whipped cream?
Freezing is not recommended as it can compromise the texture and cause the cream to separate upon thawing.
What is the best method for beginners?
The cream stabiliser powder method is the simplest and quickest for beginners, requiring only cream, stabiliser, sugar, and vanilla.
Print
Stabilised Whipped Cream with Mascarpone and Gelatine Recipe
- Total Time: 15 minutes
- Yield: Approximately 2 1/2 cups of stabilised whipped cream 1x
Description
This recipe provides three methods to prepare stabilised whipped cream that holds its structure for up to 3 days in the fridge. Choose between cream stabiliser powder, mascarpone, or gelatine to enhance the whipped cream’s firmness and longevity, ideal for decorating cakes and piping.
Ingredients
Cream Stabiliser Powder Method
- 1 cup thickened cream (heavy cream) or whipping cream, fridge cold
- 3 1/4 tsp cream stabiliser powder
- 1 tsp vanilla extract
- 2 tbsp caster sugar or superfine sugar OR 1/2 cup icing sugar, sifted (for Chantilly Cream)
Mascarpone Method
- 1 cup thickened cream (heavy cream) or whipping cream, fridge cold
- 1/3 cup mascarpone (40%+ fat, reputable brand), fridge cold
- 1 tsp vanilla extract
- 2 tbsp caster sugar or superfine sugar OR 1/2 cup icing sugar, sifted
Gelatine Method
- 3/4 tsp gelatine powder (unflavoured, e.g. McKenzie’s brand)
- 1 tbsp water
- 1 cup thickened cream (heavy cream) or whipping cream, fridge cold
- 1 tbsp extra heavy/thickened cream
- 1 tsp vanilla extract
- 2 tbsp caster sugar or superfine sugar OR 1/2 cup icing sugar, sifted
Instructions
- Cream Stabiliser Powder: In a bowl, combine 1 cup of cold thickened cream, 3 1/4 teaspoons of cream stabiliser powder, vanilla extract, and your choice of sugar. Beat on high speed for 2 minutes until soft peaks form or longer for stiff peaks. This whipped cream can be used immediately and holds up to 3 days refrigerated.
- Mascarpone Method: Place 1 cup of cold thickened cream, 1/3 cup mascarpone, vanilla extract, and sugar in a bowl. Beat until desired stiffness—about 1 1/2 minutes for soft peaks or 2 minutes for stiff peaks. This mixture also holds for up to 3 days in the fridge.
- Gelatine Preparation: Sprinkle 3/4 teaspoon gelatine powder over 1 tablespoon of water in a small bowl to bloom for 5 minutes, forming a rubbery lump. Microwave 10-15 seconds to melt, then stir in 1 tablespoon of cream to cool.
- Gelatine Method: Beat 1 cup cold thickened cream, vanilla extract, and sugar for 1 minute until foamy. Add the cooled gelatine liquid and continue beating for 30 seconds for soft peaks or 1 minute for stiff peaks. Use immediately or store.
- Using and Storing: Use stabilised whipped cream as you would regular whipped cream for decorating, piping, or spreading. To store, transfer immediately to a piping bag or bowl and refrigerate up to 3 days. Avoid stirring before use to prevent breaking and wateriness.
Notes
- Keep all cream and mascarpone refrigerated and cold before whipping for best results.
- For Chantilly Cream, use icing sugar sifted for a finer texture and sweetness.
- Use a reputable mascarpone brand with at least 40% fat content for stability and creaminess.
- Gelatine method requires careful blooming and melting of gelatine to integrate smoothly without lumps.
- Do not stir the whipped cream before use after storing to maintain its structure and avoid separation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: International
Keywords: stabilised whipped cream, cream stabiliser, mascarpone whipped cream, gelatine whipped cream, whipped cream recipes, cake decoration, piping cream
