Comments on: How to make sweet (Stabilized) Stiff Whipped Cream

By: Rubi Kaur

Rubi Kaur — Mon, 06 Apr 2020 05:52:03 +0000

Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.

By: Rose Martine

Rose Martine — Sat, 15 Feb 2020 07:03:37 +0000

I am making these tonight for our family Memorial Day party!!! So excited! I am going to try and use strawberries and make one larger cheesecake in my springform pan. I was curious, do you have to strain out all of the strawberry chunks or does it not wind up chunky? I’m guessing I’ll see why you strain it when I’m at that step, but just curious!

By: Alisha Ross

Alisha Ross — Mon, 03 Feb 2020 10:43:35 +0000

This is an awesome easy fall dinner! I love the contrasting textures and flavors.

By: Alyssa

Alyssa — Fri, 22 Mar 2019 06:39:32 +0000

Allie, this looks really good! I think I need to make these for myself and the kids. Love this idea!

By: Allie

Allie — Wed, 26 Sep 2018 11:42:16 +0000

In reply to Vero. Oh how nice to hear from you Vero, and with good news too! Thrilled this worked out for your daughter's cake. Thank you for coming back to let me know, and I am sure there are others who will want to know too. Wishing her ALL THE BEST when she makes the real thing! You're an awfully nice mom to help her figure all this out for her order. I'm so glad you dropped by. XO

By: Vero

Vero — Wed, 26 Sep 2018 02:43:14 +0000

In reply to Allie. Ok, I had to come back and give my feedback because I shouldn't just be asking questions and then not updating on my results. This filling was PERFECT for our 3 leches cake. I was worried it would be too stiff or that flavor would somehow differ from the non-stabilized version. Neither was true. It held perfectly between the 2 layers, even though the top one was a bit heavy because of the milks (we added a tad less on top layer but still). And flavor wasn't affected at all. This is our go to from now on. Thank you again!

By: Vero

Vero — Tue, 25 Sep 2018 17:20:57 +0000

In reply to Allie. You're the best! Appreciate the quick reply. I did see another commenter mention the pudding mix for different flavor. That is why we made a "practice cake" today before she has the order due. Oh, the sacrifices we make. Enjoy your day!

By: Allie

Allie — Tue, 25 Sep 2018 16:37:30 +0000

In reply to Vero.

Hi Vero – Thanks so much for your note. I just happened to see it come in right now while I’m sitting at the computer and I have a minute to get back to you quickly. This filling is pretty stiff and I do think it will hold up between layers. What I would do is make the stabilized whipped cream, then pile/spread it onto the separate layers immediately. Then allow the stabilized whipped cream to firm up a bit before you start stacking the layers on top of each other. You can also make other flavored stabilized whipped cream by using instant pudding mix to stabilize it – 2-3 tablespoons instant pudding mix added at the last stages of whipping. I am going to try it in chocolate this week. It’s the texture that is different, definitely stiffer and not as creamy as regular whipped cream. Your daughter may want to try it out ahead of time to see if it’s the right consistency for what she needs. Good luck!

By: Vero

Vero — Tue, 25 Sep 2018 16:20:48 +0000

I’ve been meaning to make this cream for a while now. My daughter has an order for a 3 leches cake and she has never stacked one before. Usually, she does a non-stabilized version to top cake and it’s amazing but this time she has to stack and needs something a bit firmer. What are your thoughts on how this will look when cut if used as filling on a cake? I was also wondering how much does the taste differ from non-stabilized. This cake can be heavy when soaked so she plans to soak top layer a tad less than bottom but still concerned with it being heavy. Looking for a middle ground between a super firm filling to something that’s gonna get crushed. TYIA!

By: Allie

Allie — Tue, 11 Sep 2018 19:01:45 +0000

In reply to Meagan.

You can use chocolate pudding mix Meagan – which has some gelatin in it already which will help it to stiffen….Maybe 2-3 tablespoonfuls of chocolate pudding per 1 cup of heavy whipping cream. That’s what I would try. Add the pudding mix just as the peaks are beginning to stiffen and then finish up the whipping. I haven’t tried this myself yet, but that’s what I would try.